250g lactose/dairy 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/courgettes, grated
For the icing
zest 1 orange, plus 2-3 tbsp juice
140g icing sugar
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/dairy free butter, sugar, eggs, gluten free flour, bicarb, zest and the mixed spice together, then stir in the carrot and zucchini/courgette.
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