Vegan Carrot Cake

Now you can have your cake and eat it! This scrumptious carrot cake is dairy free and delicious. Use gluten free flour for gluten free version.

125g Stork vegan block
1 tablespoon lemon juice
100ml soya milk
250g soft brown sugar
225 grams gluten-free self-raising flour and half a level teaspoon of baking powder and half a level teaspoon of cinnamon
175g carrots peeled and finely grated
50g walnuts, roughly chopped

Preheat oven to 180 degrees, 160 degrees fan or gas mark 4
Add the lemon juice to soya milk and set aside
Cream together Stork and sugar for 2-3 minutes
Add the sieved flour mixture alternately with the soya milk and mix well
Stir in the grated carrots and walnuts and blend well
Pour into a greased and lined 900g (2lb) loaf tin and bake in a preheated oven for 1-11/4 hours until a skewer inserted into the centre comes out clean
Allow to cool for 5 minutes in the tin before turning out and cooling on a wire tray.
For the icing, beat together the Stork and vegan cheese. Gradually beat in the icing sugar until light and smooth. Beat in the vanilla and zest if using and spread over the cake
Decorate with walnut halves or chopped if you prefer.