Grease a bundt tin, I used a Gugelhupf Tin (roughly 22cm) with oil, and then dust the sides with gluten-free flour.
In a free standing mixer, beat the eggs, oil and sugar in a large bowl.
Sieve in the flour and spices, and fold through to combine
Add the grated apple and carrots and stir into the mixture along with the marmalade and sultanas.
Pour the mixture into the prepared cake tin, then place on the middle shelf of the oven for 30 to 40 minutes, until and an inserted knife comes out clean.
Allow the cake to cool in the tin for around 15 minutes, before turning it out onto a wire cooling rack to cool completely.
Meanwhile, make the icing by mixing the icing sugar with a little water to make a thickish paste and cover the top of your cake - you may well not use up all the icing.
enjoy x
Recipe by Mummy Mishaps at http://www.mummymishaps.co.uk/2018/11/carrot-bundt-cake.html