200g grated carrots, roughly chopped
225g gluten free self raising flour
2 tsp gluten free baking powder
2 tsp ground cinnamon, plus a little extra for sprinkling
200g light brown muscovado sugar
3 large eggs
100ml good-quality olive oil
100ml lactose free full-fat natural yogurt
2 tsp vanilla extract
For the icing
140g lactose free full-fat cream cheese
85g lactose/dairy free butter, softened
250g golden icing sugar
Heat oven to 180C/160C fan/ gas 4, grease a deep 20cm round loose-bottomed cake tin and line with baking parchment.
In a large bowl, mix the gluten free flour, baking powder, cinnamon, sugar and ½ tsp salt.
In a jug, mix the eggs, olive oil, lactose free yogurt and vanilla. Pour the wet ingredients into the dry and mix briefly with an electric hand whisk to remove any lumps.
Grate the carrots and stir into the cake mix, then pour into your cake tin and bake in the centre of the oven for 1 hr or until a skewer comes out clean.
Leave to cool in the tin for 10 mins, then transfer to a wire rack to cool completely.
To make the icing, mix all the ingredients together, using an electric hand whisk, until smooth. Spread generously over the top of the cake and dust with cinnamon before serving.
Recipe adapted from: Good Food