Gluten-free carrot cake 3

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Junior cook Emily shares her simple, no-fuss recipe for gluten-free carrot cake Ingredients 140g unsalted butter, softened, plus extra for greasing 200g caster sugar 250g carrots, grated 140g sultanas 2 eggs, lightly beaten 200g gluten-free self-raising flour 1 tsp cinnamon 1 tsp gluten-free baking powder 50g mixed nuts, chopped For the icing 75g butter, softened 175g icing sugar 3 tsp cinnamon, plus extra for dusting Method Heat oven to 180C/160C fan/gas 4. Grease and line a 900g/2lb loaf tin with baking parchment. Beat the butter and sugar until soft and creamy, then stir in the grated carrot and sultanas. Pour the eggs into the mix a little at a time. Add the flour, cinnamon, baking powder and most of the chopped nuts 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.