I want to make a tipsy carrot cake. One where I make a nice sugar pickle with brandy, treacle sugar, powdered ginger and nutmeg. Grate the carrots and let them marinate overnight in the sugar pickle and then add the brew to a pre-mixed bran muffin mix to get carrot cake.
I have a question on the icing. I'm pretty allergic to dairy. Can you make butter-milk icing with icing sugar beaten into margerine?
Im sure it will be different and maybe not as nice but will it be a flop?