Grated zest of 1 orange, plus 3 tbsp orange juice

300g Gluten Free Plain Flour

2 level tsp Doves Farm Gluten-Free Baking Powder

1 tsp mixed spice

1 level tsp ground cinnamon

1 ½ tsp bicarbonate of soda

1 ½ level tsp Xanthan Gum

3 large eggs

250g light brown soft sugar

215ml sunflower oil

250g carrots (grated)

100g butter (softened)

100g icing sugar

1 tsp lemon juice

Few drops of vanilla extract

1 packet G/F Angel Delight Butterscotch.

1. Pre-heat the oven to 160C/140C Fan/Gas 3.

2. Grease a large baking tray and line the base with baking paper.

3. Put the orange zest in a small bowl with the juice and set aside for 20 minutes, stirring occasionally.

4. Sift the flour, baking powder, mixed spice, cinnamon, bicarbonate of soda and Xantham gum into a bowl.

5. Put the eggs in another large bowl with the sugar and whisk for a few minutes until the sugar starts to dissolve.

6. Add the oil and whisk for a further few minutes.

7. Stir in orange zest and juice, carrots and flour mix.

8. Put in the baking tray and bake for 30-35 minutes until the tops spring back when lightly pressed.

9. Leave in the tray for 10 minutes, then cool on a wire rack.

10. Meanwhile, make angel delight butterscotch cream using instructions from the package.

11. Once the cake is cold cut it into 3 even portions and layer them with angel delight cream. Finish it whichever way You like.

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