Low FODMAP Carrot Cake with Orange Lemon Icing
Ingredients
MAKE GLUTEN FREEMakes 16 servings
Carrot Cake
2.25
carrot (grated)
1
chia seeds
1
boiling water
1
neutral oil (rice bran, canola, sunflower)
1.5
white sugar
3
medium egg (medium sized)
1
vanilla extract
2
gluten free all purpose flour (for best results weigh out the flour)*
0.5
salt
0.5
ground nutmeg
1
ground ginger
2
ground cinnamon
1
freshly squeezed orange juice*
2
baking soda
Orange Lemon Icing
100
butter or dairy free spread*
1.5
confectioners sugar (powdered sugar)*
1.5
lemon juice*
3
orange zest*
Equipment
- food processor
- cake tin (25cm or 10 inch)
Low FODMAP Carrot Cake with Orange Lemon Icing
This low FODMAP and gluten free carrot cake is one of my all-time favourites. It’s fluffy and moist and perfectly spiced.
I’ve topped it with a lemon orange butter icing (yes, you can make this dairy free), however you can sub in a cream cheese frosting if you prefer.
Trust me - this recipe is so good your friends and family will be asking you for the recipe!
-
Gluten Free -
Low FODMAP -
Dairy Free -
Nut Free -
Soy Free
Ingredients
MAKE GLUTEN FREESERVES 16
Carrot Cake
2.25
carrot (grated)
1
chia seeds
1
boiling water
1
neutral oil (rice bran, canola, sunflower)
1.5
white sugar
3
medium egg (medium sized)
1
vanilla extract
2
gluten free all purpose flour (for best results weigh out the flour)*
0.5
salt
0.5
ground nutmeg
1
ground ginger
2
ground cinnamon
1
freshly squeezed orange juice*
2
baking soda
Orange Lemon Icing
100
butter or dairy free spread*
1.5
confectioners sugar (powdered sugar)*
1.5
lemon juice*
3
orange zest*
Equipment
- food processor
- cake tin (25cm or 10 inch)
Nutrition per serve
- NON-DAIRY FREE |
- DAIRY FREE |
- GLUTEN FREE
Calories
401
Fat
21.8g
Saturates
2.3g
Protein
2.7g
Carbs
48.8g
Sugars
33.1g
Fibre
0.8g
Salt
0.3g
Iron
0.6mg
Calcium
40.4mg
Calories
401
Fat
21.8g
Saturates
2.3g
Protein
2.7g
Carbs
48.8g
Sugars
33.1g
Fibre
0.8g
Salt
0.3g
Iron
0.6mg
Calcium
40.4mg
Calories
401
Fat
21.8g
Saturates
2.3g
Protein
2.7g
Carbs
48.8g
Sugars
33.1g
Fibre
0.8g
Salt
0.3g
Iron
0.6mg
Calcium
40.4mg
- Method |
- FODMAP tips |
- Gluten Free tips |
- Dairy Free tips
Method
- Preheat the oven to 160ºC (320ºF) on bake function. Grease and line a 25 cm (10 inch) round tin with baking paper.
- Grate the carrots. If you have a food processor you can use that to grate them. Place to one side for later.
- Place 1 teaspoon of chia seeds and 1 tablespoon of boiling water in a cup and mix until soft and gel-like (this will help the cake hold together). Add another splash of hot water if needed.
- In a large bowl or using a food processor, mix the oil, sugar, chia seed mixture, vanilla and eggs until well combined and smooth.
- Add the gluten free all purpose flour, grated carrot, salt, ground cinnamon, ginger and nutmeg to the wet ingredients and mix to combine.
- Zest the orange and place the zest to one side for the icing. In a cup dissolve the baking soda in the freshly squeezed orange juice. Then mix through the cake batter.
- Spread the cake batter into the prepared tin. Place in the middle of oven and bake for 55 to 60 minutes, until the top is spongy. Check the cake is fully cooked by inserting a skewer into the center - if it comes out clean it is cooked. Remove from the oven once cooked and allow to cool.
- Once the cake has cooled, make the icing. Soften the butter/dairy free spread but do not melt it! I do this by placing it in the microwave and cooking on high for about 10 seconds (you want it just soft enough that you can easily press your finger into it). In a large bowl mix together the confectioners sugar (powdered sugar), lemon juice, orange zest and butter/dairy free spread until it is smooth and spreadable. If the icing is too thick then add an extra squeeze of lemon juice.
- Use a knife to spread the icing on the cake. Cut the cake into 16 serving.
Buying Tips
Buy a gluten free plain flour or gluten free all purpose flour. The one we used contains these ingredients: maize starch, rice flour, tapioca starch, rice bran, & guar gum. Avoid flour blends that contain soy flour, chickpea/besan/gram/garbanzo bean flour, lentil flour, coconut flour, amaranth flour, or lupin flour.
Make your lemon juice and lemon zest from fresh lemon.
Make your orange juice and orange zest from fresh oranges.
Gluten Free Tips
Most icing sugars (powdered sugar) are gluten free, however some do contain wheat starch. This means you should check that your icing/powdered sugar is gluten free.
Dairy Free Tips
Use a dairy free spread or olive oil spread instead of butter. Butter is considered low FODMAP.
Author: Alana Scott
In 2013, Alana was diagnosed with Irritable Bowel Syndrome. She also suffers from coeliac disease, is allergic to nuts and is intolerant to dairy products. This means she understands how difficult it can be to cook with multiple food intolerances. Her exp... Read More
Professional Reviewer: Kate Watson (RD)
Kate Watson is a FODMAP trained registered dietitian in the USA. She is the former co-founder and president of Nicer Foods, the first company in the US dedicated to making pre-made FODMAP friendly foods. Kate struggled with IBS for two decades until sh... Read More
