Low FODMAP Carrot Cake Cupcakes
Low FODMAP Carrot Cake Cupcakes
Treat yourself to a delicious Easter dessert with our low FODMAP carrot cake cupcakes! We’ve scaled down our popular carrot cake recipe to bring you a batch of cupcakes that’s easier and quicker, but just as delicious. Each cupcake is made with grated carrots, sweet cinnamon and vanilla, and topped with a velvety buttercream frosting. These yummy cupcakes are sure to be a hit with the whole family.
Prep time note: The prep time and cook time below indicate the amount of hands-on time needed for this recipe. You will also need to let the cupcakes cool for at least an hour before you ice them.
Equipment note: We made these using a food processor, however you can grate the carrots using a box grater and then use a cake stand mixer instead if you prefer.
Monash University Low FODMAP Certified™ recipe: One serving of a meal made in accordance with this recipe can assist with following the Monash University Low FODMAP diet™. A strict low FODMAP diet should only be commenced under the supervision of a healthcare professional.
A low FODMAP diet does not treat a disease but may help to meet nutritional needs with reduced gastrointestinal symptoms. Monash University receives a license fee for use of the Monash University Low FODMAP Certified trade marks.
Ingredients
Make gluten free(cupcakes)
CARROT CAKE CUPCAKES
gluten free all purpose flour (for best results weigh out the flour)
FODMAP
freshly squeezed orange juice (from a fresh orange)
FODMAP
ICING
butter or dairy free spread
Dairy Free
icing sugar
Gluten Free
fresh lemon juice
FODMAP
dried cranberries (finely chopped, for sprinkling on the cupcakes)
FODMAP
Gluten Free
pumpkin seeds (finely chopped, for sprinkling on the cupcakes)
Gluten Free
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- Preheat the oven to 180ºC (355ºF) bake function. Place the wire rack in the centre of the oven. Take a 12-hole muffin tray and drop a few grains of rice into the bottom of each hole (this helps stop the liners from getting greasy). Then line each hole with a cupcake liner.
- Place the chia seeds in a mug and pour over the boiling water. Stir well and place to one side.
- Peel and grate the carrot (we used our food processor to do this), then roughly chop the pile of grated carrots and place it to one side for later.
- Change the food processor attachment over to a blade. Then add the oil, white sugar, brown sugar, eggs, vanilla, and soaked chia seeds. Blend until smooth and creamy.
- Next, measure the flour, salt, nutmeg, ground ginger, and cinnamon and add them to the food processor along with the grated carrot. Blend until well combined.
- Measure the orange juice into a small glass and mix it with the baking soda. Add the orange juice mixture to the food processor with the baking powder and mix for a few seconds.
- Using a ¼ cup measure, transfer the batter into the muffin holes. You want to ¾ fill the liners - don’t overfill these; otherwise, your cupcakes will turn into mountains! You should end up with a small amount of batter left over.
- Place the muffin tray into the oven and bake for 20 minutes, until the tops are springy and golden and a skewer comes out clean. Leave the cupcakes in the muffin trays for 5 minutes, then transfer them to a wire rack to cool.
- Once the cupcakes have cooled, make the icing. Make sure the butter or dairy free spread is room temperature – it should be easy to gently push your finger into it but it shouldn’t be melted (if it’s melted the icing will fail). Place the butter/dairy free spread in a large bowl with the lemon juice and the icing/powdered sugar. Mix until smooth using a wooden spoon for a couple of minutes until thick, smooth and creamy. If needed add a little bit more lemon juice to loosen the mixture. You should now have a thick icing that holds it's shape when you swirl it.
- Pipe the icing onto each cupcake. Sprinkle with finely chopped pumpkin seeds and dried cranberries.
- Store leftover low FODMAP carrot cake cupcakes at room temperature in an airtight container for up to 4 days.
- Freezing note: You can freeze individual cupcakes without the icing for up to 3 months in an airtight container.
Nutrition per serve
- Standard |
- Dairy Free |
- Gluten Free
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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
Joanna Baker (APD)
Joanna is a foodie, an accredited practising dietitian and a registered nurse, who is passionate about digestive health. She now works exclusively in IBS and food intolerance in her Melbourne based private practice Everyday Nutrition. Joanna works alongsi... Read more
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