Low FODMAP Spiced Christmas Carrot Cake
Low FODMAP Spiced Christmas Carrot Cake
Traditional Christmas cake is hard to make FODMAP friendly so I've created a delicious spiced carrot cake for my family to enjoy instead. I love adding pumpkin seeds and a low FODMAP serve of dried cranberries to help create a dense and filling cake. If you want to make this cake egg free you will need to use an egg replacer and swap the royal icing for a butter icing.
Ingredients
Make gluten freeSpiced Carrot Cake
dried cranberries
FODMAP
Gluten Free
pumpkin seeds
Gluten Free
gluten free all purpose flour (for best results weigh the flour)
FODMAP
mixed spice
Gluten Free
FODMAP
freshly squeezed orange juice
FODMAP
Royal Icing
lemon juice
FODMAP
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Learn moreMethod
- Preheat the oven to 160ºC (320ºF) on bake function. Grease and line a 25cm (10inch) 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 the dried cranberries and pumpkin seeds in the processor (with the double blade) and process until roughly chopped. Then place to one side.
- In a cup place 2 teaspoons of chia seeds and 3 teaspoons of boiling water, then mix until soft (add another splash of water as needed - the chia seeds will help the cake hold together). In a large bowl or using a food processor, mix together the oil, sugar, chia seed mixture (if using guar gum or xanthan gum add it now), vanilla essence, and eggs, until well combined and smooth.
- Add the gluten free all purpose flour, grated carrot, chopped cranberries & pumpkin seeds, salt, ground cinnamon, ginger, mixed spice and nutmeg to the large bowl. Mix to combine the wet and dry ingredients.
- In a cup dissolve 2 teaspoons of baking soda in 1 tablespoon of 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 is cooled make the icing. Separate the egg whites and whisk with the lemon juice. Shift the icing sugar into a bowl and then whisk for 5 to 10 minutes until it forms peaks. If your icing is too runny add more icing sugar and whisk well. Ice the cake immediately. Decorate with edible cake decoration pearls. Cut the cake into at least 16 serves.
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
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 she f... Read more
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