Ingredients

The Cake

• 150g Dairy-Free Margarine
• 150g Light Brown Sugar
• 150g Grated Carrots (~2 medium-sized)
• 1 tbsp Chia or Flax Seeds
• 200g Plain Flour
• 200ml Dairy-Free Milk
• 2 tsp Baking Powder
• 1 tsp Baking Soda
• 3 tsp Cinnamon
• ¼ tsp Ground Cloves*
• ½ tsp Ground Ginger*
• 50g Sultanas*
• 30g Dried Cranberries*
• 80g Walnuts*

*If you aren’t a fan of  these ingredients, leave them out or change them for something else (e.g. chocolate, almonds…)

The Frosting

• 100g Dairy-Free Margarine
• 200g Dairy-Free Cream Cheese
• 500g Icing Sugar

Equipment

• Large Mixing Bowl
• Small Mixing Bowl
• Grater
• Greaseproof Paper
• Loaf Tin
• Oven

Method

The Cake

• Mix the chia or flax seeds with the dairy free milk in the small mixing bowl
• Set aside for ~10 mins
• Preheat the oven to 180^oC
• Chop the nuts and the dried fruit
• Mix with a few spoons of the flour in the large mixing bowl
• Set aside
• Mix together the margarine and sugar until smooth and a pale yellow colour
• Add the soaked chia seeds
• Mix well
• Add the flour, baking powder, baking soda, cinnamon, cloves and ginger to the large mixing bowl
• Mix by folding in
• Mix in the grated carrots
• Mix in the nuts/dried fruit/flour mixture
• Line a loaf tin with greaseproof paper
• Add the cake mixture to the tin
• Bake at 180^oC for 25-30 mins*

*To test if the cake is baked, stick a skewer in the middle. If it comes out clean, it’s done! If it doesn’t, give it some more time. Remember all ovens are different and will cook at different rates.

The Frosting

• Mix the dairy-free margarine and cream cheese together
• Slowly add sieved powdered sugar
• Mix well*

*If your mixture is too thick, add a little hot water. If it’s too runny, add more powdered sugar.