Beat together the spread and demerara sugar until well combined.
Mix the egg replacer with the water until smooth, then beat into the butter mix.
Sift in the flour, baking powder and mixed spice and fold through.
Grate the carrot and roughly chop the dates, then fold through the batter with the pineapple juice.
Transfer to a lined loaf tin.
Bake for 1 hour, then transfer to a wire rack to cool completely.
To make the frosting, beat together the spread with the sifted icing sugar, cinnamon and a little of the the soya milk - add the rest of the soya milk a little at a time if the frosting feels to stiff.
When the loaf is completely cool, spread the frosting on top evenly.
Chop the nuts roughly and sprinkle evenly over the frosting, patting gently to secure.
Carrot and date loaf with cinnamon walnut frosting (gluten-free, vegan recipe) https://www.amummytoo.co.uk/carrot-and-date-cake-recipe/