Unsalted Whirl
Free From Carrot Cake
- Course Types: Dessert
- Serves: 12
- Cooking Time: 1 hour
Ingredients
- 125g Whirl Butter Alternative Unsalted
- 2tsp egg replace (equivalent to 2 eggs made as per pack instructions)
- 175g sugar
- 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
Products Used: Unsalted Whirl
Method
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.
