175ml/6fl oz sunflower oil, plus extra for greasing
175g/6oz soft light brown sugar
200g/7oz carrots, grated
For the frosting
100g/3½oz icing sugar
100g/3½oz unsalted lactose free butter, softened
1 tsp fresh orange juice
200g/7oz full-fat lactose free cream cheese
½ orange, zest only
Serves - 6
Preheat the oven to 180C/160C (fan)/Gas 4. Grease and line a 20cm/8in square loose-bottomed cake tin. Place the gluten free flour, orange zest, cinnamon, grated nutmeg, gluten free baking powder, bicarbonate of soda and salt in a large bowl and mix until well combined.
Beat the eggs until smooth. Add the sunflower oil and sugar and whisk until well combined.
Make a well in the centre of the gluten free flour mixture and beat in the egg mixture until smooth. Stir in the carrots. Pour the mixture into the prepared cake tin and smooth the surface. Bake in the centre of the oven for 35-40 minutes, until the cake is well risen and feels springy to the touch. (Test the cake by inserting a skewer into the centre. If the skewer comes out clean, the cake is done.)
Remove the cake from the oven and set aside to cool in the tin for five minutes. Remove the cake from the tin and set aside to cool on a wire rack.
For the frosting, sift the icing sugar into a large bowl and add the lactose free butter and orange juice. Beat together with a large wooden spoon until light and creamy.
Add the lactose free cream cheese and orange zest and beat until smooth. Cover and chill in the fridge for 30 minutes or until firm enough to spread. Spread the frosting over the cake, cut into squares to serve.