Preheat your oven to 180ºC/160ºC fan and grease and line two 8" cake tins with parchment paper
Add your grated carrots, eggs, sunflower oil, light brown sugar and orange zest mix until combined
The, add your ground ginger, ground cinnamon, raisins and gluten free self raising flour and mix again
Once the mix is combined, pour into the cake tins
Bake in the oven for 30-35 minutes until the cake is cooked - test using a cake skewer, it should come out clean
Leave the cakes to cool in the tins.
Cream cheese frosting
Beat the room temperature unsalted butter for a couple of minutes until it's smooth and supple
Add in your icing sugar, ground cinnamon and vanilla extract and beat until combined
Add your cream cheese and beat to combine again
Pipe the frosting onto the cakes and decorate however you wish
Enjoy!
Notes
Recipe updated February 2023 - original recipe on the blog post.
I used the doves farm gluten-free self-raising flour that I found in my local supermarket - it doesn't really matter which one you use because the carrots create so much moisture that the texture of the flour is the same as if you used regular self-raising flour! So that's always a bonus.
This cake will last best in the fridge - for 3 days.