|Photograph by Joel H Gough|
240g carrots, topped, tailed and peeled
175g brown muscovado 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
2 large eggs
½ teaspoon vanilla extract
For the frosting:
400g icing sugar
110g dairy-free margarine
110g vegetable shortening (I use TREX)
¼ teaspoon vanilla extract
Mini sugar carrots to decorate
Preheat your oven to 180°C / 350°F / Gas 4.
Lightly oil a deep 20cm cake tin and line with 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 45-50 minutes until firm to the touch, or until a skewer inserted comes out clean.
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.