Carrot cake

25g butter
125g light muscovado sugar
30g golden syrup/honey
275g Loprofin Mix
2 tsp Loprofin Egg Replacer
50g grated carrots
2 tsp baking powder
½ tsp ginger
½ tsp cinnamon
250mls Sno-Pro

For the cream cheese frosting:

75g butter (room temperature)
200g icing sugar
1 tsp vanilla
75g low protein cream cheese

1. Pre-heat oven to 170°C.
2. In a large bowl, cream the butter and sugar together until the mixture is light and fluffy. 
3. Add the golden syrup to the bowl and beat to combine.
4. To the mixture, add the Loprofin Mix, Loprofin Egg Replacer, carrots, spices, Sno-Pro and baking powder mix until you have a soft batter. 
5. Transfer the cake mixture to an 8 inch round greased lined tin and bake for 30–40 minutes or until a skewer inserted into the centre of the cake comes out clean.

To make the low protein cream cheese frosting:

1. Place the low protein cream cheese, butter, icing sugar and vanilla into a bowl and mix until smooth.
   
2. Once the cake has cooled, spread the cream cheese frosting over the top of the cake.

Chef's tips:

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