Preheat the oven and prepare the loaf tin so the cake bakes evenly and releases cleanly after cooking.
Mix the gluten‑free flour, sugar, raising agents, salt and spices thoroughly to create a balanced dry base for the batter.
Coat the finely grated carrots in the dry mixture to keep them suspended throughout the loaf and maintain an even crumb.
Whisk the eggs, oil, honey, milk, lemon juice and vanilla until smooth to form a cohesive wet mixture.
Combine the wet and dry ingredients gently, stopping as soon as the batter looks uniform to avoid a dense texture.
Fold in any optional add‑ins carefully so they are spread evenly and do not weigh down the batter.
Pour the batter into the prepared tin and level the surface to encourage an even rise and attractive top.
Bake the loaf until the top is golden and a skewer inserted into the centre comes out clean or with a few moist crumbs.
Cool the loaf first in the tin and then on a rack to allow the crumb to set and reduce crumbling when sliced.
Slice and serve the cake as a moist, gently spiced gluten‑free loaf suitable for breakfast, tea or dessert.