Gluten free Carrot Cake

Ingredients

• 3/4 cup (100g) gluten-free plain flour
• 1/2 cup (65g) gluten-free self-raising flour
• 1/4 cup (20g) gluten-free baby rice cereal
• 1 tsp mixed spice
• 2/3 cup (150g) brown sugar
• 1 1/2 cups coarsely grated carrot
• 2 Eggs, lightly whisked
• 1/2 cup (125ml) vegetable oil

Lemon icing

• 60g butter, softened
• 1 cup (160g) pure icing sugar, sifted
• 1 tbsp lemon juice

Directions

1. Preheat oven to 180°C. Grease an 18cm x 28cm slice pan and line the base and 2 long sides with baking paper, allowing the sides to overhang.
2. Place the combined flour, rice cereal, mixed spice and sugar in a large bowl. Stir to combine. Add the carrot, egg and oil and stir until just combined.
3. Spoon the mixture into the prepared pan. Bake for 25-30 mins or until a skewer inserted in the centre comes out clean. Set aside in the pan to cool.
4. To make the lemon icing, place the butter and icing sugar in a small bowl. Stir to combine. Stir in enough lemon juice to make a spreadable paste.
5. Transfer the cake to a board. Spread the top of the cake with lemon icing. Cut into pieces.