400g icing sugar
110g dairy-free margarine
110g *vegetable shortening
¼ teaspoon vanilla extract
Prepare the frosting by whisking all the ingredients together until light and smooth.
Spread the frosting on top and down the sides of your cake.
* I use TREX for my vegetable shortening. It is lighter in colour than dairy-free margarine which gives a fantastic and tasty alternative to the traditional cream cheese frosting on carrot cakes.