1 Preheat the oven to 180C/Gas Mark 4. Grease a 20cm springform cake tin with butter or dairy-free baking margarine and line with greaseproof paper.
2 Place 110g of the butter, flours, muscovado sugar, baking powder, salt, spices, eggs and zest of one orange in a medium bowl.
3 Whisk together on a medium speed until the mixture is smooth and well blended. With a large metal spoon, fold in the carrot, parsnip, raisins and 40g of the pecans. Tip the mixture into the prepared cake tin, and bake in the oven for 30-35 minutes until the centre is set and springy, and a skewer inserted into the middle of the cake comes out clean.
4 Remove from the oven, then peel off the lining paper and leave to cool in the tin on a wire rack. When cold, run a sharp knife around the edge of the cake, and transfer from the tin and to a serving plate.
5 To make the icing, in a large bowl, whisk 50g of the butter until soft and fluffy, then whisk in the cream cheese, icing sugar and zest of one orange and juice, until smooth and thick. Spread over the cooled cake.
6 Sprinkle with 20g of the chopped pecans, and serve.
• Recipes taken from The Genius Gluten Free Cookbook by Lucinda Bruce-Gardyne with photography by Joff Lee (Vermilion, £14.99)