220g carrots, topped, tailed and peeled
175g brown muscovado or soft brown sugar
200g plain gluten-free flour
2 ¾ teaspoons of gluten-free baking powder
½ teaspoon xanthan gum
1 teaspoon bicarbonate of soda
2 teaspoons ground cinnamon
Grated zest of I large orange
150ml vegetable oil
½ teaspoon vanilla extract
2 large eggs, beaten
For the frosting:
225g icing sugar
85g dairy-free margarine
½ teaspoon lemon extract
1 tablespoon dairy-free milk
Grated zest of 1 orange
Grated zest of ½ lemon
Mini sugar carrots to decorate
Preheat your oven to 180°C / 350°F / Gas 4. Lightly oil and line an 18cm square baking tin with baking or parchment paper.
First, into a medium bowl sift together the gluten-free flour with the gluten-free baking powder, xanthan gum, bicarbonate of soda and ground cinnamon.
Then, combine the vegetable oil, grated orange zest, eggs and vanilla extract. Add to the flour, with the finely grated carrots. Mix well for 1-2 minutes with an electric whisk.
Next, scoop the mixture into your prepared tin and gently level the top.
Bake for 25-30 minutes until firm to the touch.
Meanwhile, prepare the frosting by whisking all the ingredients together until light and smooth. When cool, spread the frosting on top of your cake and decorate with sugar carrots if using, and cut in to 16 squares.