250g lactose free butter, softened
200g caster sugar
3 large eggs
250g gluten free self-raising flour
1 tsp bicarbonate of soda
zest 2 oranges
1 tsp mixed spice
100g carrots, grated
100g zucchini, grated
For the icing
zest 1 orange, plus 2-3 tbsp juice
140g icing sugar
Serves - 6
Heat oven to 180C/160C fan/gas 4. Grease and line the bases of 2 x 20cm round cake tins with baking parchment.
Beat the lactose free butter, sugar, eggs, gluten free flour, bicarb, zest and the mixed spice together, then stir in the carrot and zucchini.
Divide the mixture between the tins and bake for 20-25 mins or until a skewer inserted in comes out clean. Cool.
To make the topping, mix enough of the orange juice into the icing sugar to give a thick, but drizzly icing.
Drizzle over the cakes, then scatter with the zest and leave to set.
Recipe adapted from: Good Food