4 tbsp maple syrup
1 tsp vanilla extract
1 tbsp cocoa powder
1 tsp cinnamon
140g lactose free butter, softened, plus extra for greasing
100g caster sugar
250g carrots, grated
2 eggs, lightly beaten
200g gluten-free self-raising flour
1 tsp gluten-free baking powder
For the icing
75g lactose free butter, softened
175g icing sugar
3 tsp cinnamon
1 tsp cocoa powder for dusting
Heat oven to 180C/160C fan/gas 4. Grease and line a 900g/2lb loaf tin with baking parchment.
Beat the lactose free butter and sugar until soft and creamy, then stir in the grated carrot. Pour the eggs into the mix a little at a time.
Add the gluten free flour, vanilla extract, cinnamon, baking powder and cocoa and mix well.
Tip the mix into the loaf tin, then bake for 50-55 mins or until a skewer poked in the middle comes out clean.
Allow to cool in the tin for 15 mins, then remove from the tin and cool completely on a wire rack.
Meanwhile, make the icing. Beat the lactose free butter in a large bowl until it is really soft, add the icing sugar, vanilla and cinnamon, then beat until thick and creamy.
When the cake is cool, spread the icing on top, then sprinkle with a little cocoa powder.
Recipe adapted from: Good Food