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Course Types: Dessert Serves: 12 Cooking Time: 1 hour
Dietary Type / Allergen Information
Suitable for Lactose Free
125g Whirl Butter Alternative Unsalted
2tsp egg replace (equivalent to 2 eggs made as per pack instructions)
175g grated carrots
200g GF flour
2tsp mixed spice
Pinch of salt
2tsp baking powder
100g chopped walnuts (optional) & extra for decoration
100g raisins (optional)
225g vegan cream cheese
50g icing sugar
2-3tsp fresh lemon juice
Pre-heat the oven to 180°C/350°F/Gas Mark 4. Line 2 shallow 20cm round cake tins.
Place the Unsalted Whirl Butter Alternative, sugar, spice, egg replacer and salt in a bowl and beat together.
Now add the flour, baking powder, fruit and nuts if using and fold until evenly mixed.
Place the mixture into the prepared tins and bake for about 45 minutes until golden in colour and firm to the touch.
Allow to cool in the tins for 10 minutes before turning out onto a wired rack to cool completely.
Now make the cream cheese topping beat the cream cheese till smooth adding 2tsp of lemon juice then beat in the icing sugar add the remaining lemon juice to taste.
Spread a little topping in the middle of the cake and the rest on top. Decorate with walnuts as desired.