Gluten Free Carrot Cake

Preheat the oven to 180 degrees celsius and line 2 20cm diameter cake tins with baking parchment circles at the bottom, and butter the sides well.

Mix the flours, cinnamon, raisins and carrots together in a bowl, and set aside.

In a Kitchenaid, or similar mixer, beat the oil, butter, and the sugars until golden in colour and well mixed: about 4-5 minutes beating time. Add the vanilla paste, and beat briefly. Then begin alternating the eggs and the flour/carrot mixture: add an egg, beat, then several dessert spoons of the mix, and beat briefly again: continue like this, alternating, until everything is incorporated well.

Divide the mixture between the two tins, bang them on a counter to level them out, and bake for 40 minutes: test the inside with a skewer and ensure it comes out clean. Let rest in the tins for 10 minutes before turning out onto wire racks to cool completely.

To make the icing, beat all of the ingredients in a Kitchenaid, or similar mixer. A hand held blender will work too: make sure there are no lumps and bumps, and beat well until the icing is very smooth.

When the cakes are completely cool, sandwich the layers together with some of the icing, and top the cake with the remainder. Decorate with pecan nuts, or any other appropriate decoration.