Ingredients

Cake

• 175g gluten-free flour
• 2 tsp cinnamon
• 1 tsp nutmeg
• pinch of salt
• 2 eggs
• 150ml olive oil
• 1/2 tsp vanilla extract
• 50g caster sugar
• 42g dark muscovado sugar
• 2 medium carrots, grated
• 60g pineapple, crushed
• 60g walnuts, chopped

Note: for layer cake, double the ingredients.

Frosting

• 125g lactose-free cream cheese
• 1 tbsp maple syrup
• 2tbsp lactose-free yoghurt

Instructions

1. Preheat oven to 180C.
2. Combine flour, spices and salt.
3. Whisk eggs, oil, vanilla extracts and sugar until creamy.
4. Mix both until well combined.
5. Add walnuts, pineapple and carrots and pour into a greased tin.
6. Bake for 30-35min.
7. Let cool while you mix the frosting ingredients until smooth. Apply generously… ideally on the cake.