Gluten-free Carrot Cake

The ultimate Gluten Free Carrot Cake recipe! 
Ingredients:
2 grated carrots 
200 gm (1 1/3 cups) Mt. Elephant Banana 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
Frosting:
30 gm butter, coarsely chopped
30 gm brown sugar
100 gm sour cream
300 gm pure icing sugar, sieved
Method:
  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!