Carrot Cake

Preheat the oven to 180 oC
Grease and line a 7" round cake tin
In a large bowl mix together the brown sugar, vegetable oil and eggs
Stir in the grated carrot, ginger, cinnamon, flour and sultanas
Pour the mixture into the cake tin
Bake in the oven for 40 minutes

Remove from the cake tin and allow to cool before frosting
Beat together the dairy free spread, dairy free cream cheese and icing sugar
Spread on top of the cake and dust with a little extra ground cinnamon