Carrot Cake with Lemon Cream Cheese Icing Recipe - Allergy Friendly, Gluten Free and Vegan
Ingredients
For the carrot cake
- 2 tablespoon flaxseed
- 6 tablespoon water
- 150 g dairy free spread
- 150 g light brown soft sugar
- 2 medium carrots, peeled and grated
- 150 g gluten-free self-raising flour
- 1 teaspoon mixed spice
- 60 g tiger nuts powder
For the lemon 'cream cheese' frosting
- 60 g dairy-free cream cheese
- zest of ½ lemon
- juice of 1 lemon
- 225 g icing sugar
Instructions
To make the carrot cake
- Preheat the oven to 200C/180C fan. Grease and line a 20cmx20cm (approx) square cake tin.
- In a small bowl, mix the flaxseed and water and set aside.
- In a large bowl, cream together the dairy free spread and brown sugar.
- Add the flaxseed and water mixture a little at a time and mix well to combine.
- Stir in the grated carrot.
- Sift the flour, mixed spice and tiger nuts powder into the bowl and fold into the mixture.
- Pour into your prepared cake tin and bake in the oven for 30 minutes.
- Once cooked, take the cake out of the tin and leave to cool on a wire rack.
To make the lemon cream cheese icing
- Combine all the ingredients in a bowl. Beat well until smooth with no lumps remaining.
- Once the cake is cooked and cooled, cut it into squares. Spread the icing over the top of each square and enjoy!