Carrot Cake

For the carrot cake:

170 g dark brown sugar

2 Eggs

150 ml vegetable oil

3 medium sized carrots peeled and grated

1 tsp ground cinnamon

1/2 tsp ground ginger

190 g gluten free self raising flour

50 g sultanas

For the frosting:

50 g dairy free spread

175 g dairy free cream cheese

100 g icing sugar

Preheat the oven to 180 oC Grease and line a 7| round cake tin In a large bowl mix together the brown sugar, vegetable oil and eggs Stir in the grated carrot, ginger, cinnamon, flour and sultanas Pour the mixture into the cake tin Bake in the oven for 40 minutes

Remove from the cake tin and allow to cool before frosting Beat together the dairy free spread, dairy free cream cheese and icing sugar Spread on top of the cake and dust with a little extra ground cinnamon