My gluten free carrot cake recipe is packed with crunchy chopped hazelnuts and topped with an orange cream cheese frosting.
Preheat the oven to 180'C/Gas 4. Grease and line a 2lb baking tin and set aside.
Add the butter, brown sugar and caster sugar to a large mixing bowl and beat with an electric whisk until pale and creamy (approx 1-2 minutes). Add the eggs, flour, baking powder, xantham gum, cinnamon and mixed spice and beat until combined and smooth.
Add the grated carrots and chopped hazelnuts and fold in using a wooden spoon or spatula until evenly distributed. Pour into the lined baking tin, smooth out the top and then bake for 50-55 minutes until a skewer comes out of the middle clean. Leave to cool completely on a wire rack before turning out of the tin and decorating.
To make the frosting, add all of the ingredients to a large mixing bowl and beat with an electric whisk until it starts to thicken and is smooth. Chill in the fridge for around 30 minutes before icing the cake.
Using a spatula or knife, smooth the frosting over the cake until it has a thick, even covering. Decorate with the hazelnuts and any leftover orange zest before slicing and serving.
This cake will keep for 2-3 days in an airtight container. Top tip: When making the frosting, you might want to use a fork to 'mash' the ingredients together before beating, so you don't end up in an icing sugar cloud!