Preheat the oven to 180°C (160°C Fan, Gas Mark 4) and grease and line an 8 inch square tin. 

Sift the gluten free flour, Baking Powder and cinnamon into a mixing bowl. Stir in the sugar, dried fruit and pecans. Make a well in the centre. Gradually mix in the eggs, Vanilla Paste and oil to form a well blended, thick batter. Stir in the grated carrot.

Pour the mixture into the prepared cake tin, smooth and bake in the oven for about 40-45 minutes, until risen, firm to the touch and lightly golden. Leave to cool for 10 minutes then turn on to a wire rack to cool completely.

Pop the butter and icing sugar into a large bowl and beat together using an electric hand whisk or freestanding mixer with the beater attachment, until smooth and combined – make sure there are no lumps of butter. Pop in the Vanilla Extract and cream cheese and beat together until you have a lovely light and fluffy buttercream.

To decorate, spread the cream cheese icing over the top of the carrot cake using a palette knife and sprinkle with the pecans. Your carrot cake is now ready to be served!