Freefrom carrot cake with cranberries
Freefrom Carrot Cake with Cranberries Gluten, lactose, milk, nightshade, nut, peanut, sesame & wheat free; can be soya free without the icing
Ingredients
- 200g / 7 oz dairy-free spread (we used PURE)
- 200g / 7 oz light muscovado sugar (raw sugar)
- grated rind of 1 orange and juice of half
- 200g / 7 oz carrots, scrubbed and coarsely grated
- 1 heaped tsp gluten and wheat-free baking powder (baking soda)
- ½ tsp each ground cinnamon and nutmeg
- pinch salt
- 4 eggs
- 50g / 2 oz fresh cranberries
- 225g / 8 oz soya cream cheese (we used Tofutti Creamy smooth original)
- 20g / 1 oz light muscovado sugar (raw sugar)
- rind 1½ oranges, grated
- juice ¼ orange
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