Carrot Cake

• 125g butter
• 125g light muscovado sugar
• 30g golden syrup/honey
• 275g Loprofin Mix
• 2 tsp Loprofin Egg Replacer
• 50g carrots, grated
• 2 tsp baking powder
• ½ tsp ginger
• ½ tsp cinnamon
• 250mls Sno-Pro

Cream cheese frosting

• 75g butter room temp
• 75g low protein cream cheese
• 200g icing sugar
• 1 tsp vanilla essence

1. In a large bowl, cream the butter and sugar together until the mixture is light and fluffy. 
2. Add the golden syrup to the bowl and beat to combine.
3. Next, to the mixture, add the Loprofin Mix, Loprofin Egg Replacer, carrots, spices, Sno-pro, and baking powder - mix until you have a soft batter.
4. Transfer the cake mixture to a greased lined tin, 8 inches round, and bake in a 170°C preheated oven for 30-40 minutes or until a skewer inserted into the centre of the cake comes out clean.
5. To make the cream cheese frosting, place the cream cheese, butter, icing sugar, and vanilla into a bowl and mix thoroughly.
6. Once the cake is cooled, spread the cream cheese frosting over the top of the cake.

Chef tips:

• You can add 50g of dried fruit to the basic mix.
• You can also bake this mixture in muffin tins – the batter will make 12 muffins.