Gluten-free Carrot Cake

The ultimate Gluten Free Carrot Cake recipe! 
2 grated carrots 200 gm (1 1/3 cups) Mt. Elephant Banana Cinnamon Wholefood Bread Mix
160 gm each caster sugar and brown sugar
120 gm shredded coconut or coconut flakes
100 gm oats, blitzed in a food processor
2½ tsp baking powder
2 tsp each ground cinnamon and ground ginger
½ tsp finely grated nutmeg and ground cloves
Finely grated rind of 1 orange and 1 lemon
200 gm sour cream
100 ml almond oil
3 eggs
To serve: Orange and Lemon Zest
30 gm butter, coarsely chopped
30 gm brown sugar
100 gm sour cream
300 gm pure icing sugar, sieved
  1. Preheat oven to 180C. Butter two 22cm-diameter springform cake tins and line bases and sides with baking paper. Stir carrot, dry ingredients, half of the rinds and ½ tsp sea salt in a large bowl to combine and make a well in the centre. Whisk eggs and sour cream in a separate bowl until smooth, add to dry ingredients  and stir to combine. Divide among prepared tins, smooth tops and bake, swapping tins halfway through cooking time, until golden brown and a skewer inserted withdraws clean (45-50 minutes). Cool in tins for 15 minutes, then cool completely on a wire rack.
  2. For frosting, melt butter in a saucepan over low heat, then stir in sugar and golden syrup until smooth and sugar dissolves. Bring to the simmer and stir continuously until slightly thickened (1-2 minutes), stir in sour cream to combine, then remove from heat and stir in icing sugar until smooth. Stir in 1½ tsp sea salt flakes and set aside to cool to spreading consistency (15-20 minutes).
  3. Spread half the frosting over the top of each cake, then stack one cake on top of the other. Place the orange and lemon zest ontop to finish!