Ingredients

• 250 g lactose-free spreadable butter
• 375 g carrot, finely grated
• 1 packet vanilla sugar
• 250 g flour
• 2 tbsp baking powder
• 150 g cane sugar
• 100 g sugar
• 1 tbsp cinnamon
• 200 g almonds
• 4 eggs
• Filona Lactose-free cream cheese
• Icing sugar
• Vanilla sugar
• Lemon juice

How it’s done

Mix the butter with the sugar and vanilla sugar until frothy. Add the eggs one after another. Add the flour, almonds, cinnamon and baking powder. Mix in the carrots and place the mixture in a cake tin. Bake at 180°C for about 40 minutes.

Frosting: Mix the lactose-free cream cheese, Icing sugar, Vanilla sugar and Lemon juice together and spread over the carrot cake.