Deliciously moist vegan carrot cake

Preheat oven to 170 C / Gas 3. Line the bottom of three 9" cake tins with parchment and lightly grease with low fat "butter" spray.

In a large bowl mix together: flour, bicarb, baking powder, salt, allspice, cinnamon and ginger. In a separate bowl using an electric whisk mix the egg replacer and sugar until creamy, add the vanilla, oil and maple syrup.

Mix the wet and dry ingredients together until well blended. Add the carrots, coconut, pineapple and nuts and mix well. Divide the mixture equally between the 3 tins.

Bake for 40 to 45 minutes or until a skewer comes out clean. Cool slightly before turning out onto wire rack to cool completely.

Using an electric whisk, beat the margarine and cream cheese until just mixed together; do not over-beat. Sieve the icing sugar into the mixture and stir until well mixed, add the vanilla and mix again. Chill the icing until the cake is cooled completely.

Decorate with halved walnuts or pecans. Chill for about 4 hours or overnight if possible (if you can wait that long!!).