Method

Mix the 150g Nush almond spread, caster sugar and cornstarch until no lumps remain, set aside

In a small bowl/cup, combine the flaxseed and water. Set aside. Mix the flour, baking

powder, cinnamon, salt and sugars in a large bowl. Add in the flaxseed mixture, oil and a splash of soy drink if needed before in the carrots

Add spoonful’s of batter, alternating between the cheesecake and carrot cake mixtures, to a 15cmwide cake tin.

Bake180C 40 mins. Allow to cool completely at room temperature, then set in the fridge to chill for a few hours (ideally cool overnight).

Make the icing by whisking the 90g Nush natural almond spread and icing sugar. Spread this over the cooled cake and top with chopped hazelnuts or walnuts