Carrot Cake Slices

Great bite sized slices means you can snack when you want with another great Shamrock recipe.

Preheat oven to 180°C/350°F/Gas 4. Line a swiss roll tin with greaseproof paper, bringing paper up about an inch above the edge of tin.
Beat the butter, sugar, orange juice and rind together until creamy. Beat in the eggs and vanilla essence.
Stir in the grated carrots, nuts and sultanas. Finally, stir in the gluten free flour and mixed spice, making sure all ingredients are combined.
Transfer to the prepared tin and gently spread evenly.
Bake for about 30 minutes until the surface springs to the touch. Turn onto a wire tray to cool.
Make topping by beating all ingredients together and spread onto the cold cake. Cut into slices to serve.

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