Low FODMAP Carrot Cake with Orange Lemon Icing

Ingredients

MAKE GLUTEN FREE

Makes 16 servings

Carrot Cake

270   carrot (grated)
1   chia seeds (or 2 tsp of guar gum or xanthan gum)
1   boiling water
250   neutral oil (rice bran, canola, sunflower)
310   white sugar
3   medium egg (medium sized)
1   vanilla extract
280   gluten free all purpose 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*
195   confectioners sugar (powdered sugar)*
1.5   lemon juice*
3   orange zest*

* See the FODMAP Tips, Dairy Tips and Gluten Free Tips for the ingredient notes above the method.

Equipment

  • food processor
  • cake tin (25cm or 10 inch)

Low FODMAP Carrot Cake with Orange Lemon Icing

Last updated Oct 29th, 2024

PREP IN 30 MIN
COOKS IN 1 hour
SERVES 16

BY Alana Scott
DIETITIAN REVIEWED BY Kate Watson (RD)
FEATURED IN Baking, Dessert, Snacks, Vegetarian Options

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 FREE

SERVES 16

Carrot Cake

270   carrot (grated)
1   chia seeds (or 2 tsp of guar gum or xanthan gum)
1   boiling water
250   neutral oil (rice bran, canola, sunflower)
310   white sugar
3   medium egg (medium sized)
1   vanilla extract
280   gluten free all purpose 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*
195   confectioners sugar (powdered sugar)*
1.5   lemon juice*
3   orange zest*

* See the FODMAP Tips, Dairy Tips and Gluten Free Tips for the ingredient notes above the method.

Equipment

  • food processor
  • cake tin (25cm or 10 inch)
SHOW NUTRITION

Nutrition per serve

    | |
Calories 399
Fat 21.8g
Saturates 2.3g
Protein 2.7g
Carbs 48.4g
Sugars 32.8g
Fibre 0.8g
Salt 0.3g
Iron 0.6mg
Calcium 40.2mg
Calories 399
Fat 21.8g
Saturates 2.3g
Protein 2.7g
Carbs 48.4g
Sugars 32.8g
Fibre 0.8g
Salt 0.3g
Iron 0.6mg
Calcium 40.2mg
Calories 399
Fat 21.8g
Saturates 2.3g
Protein 2.7g
Carbs 48.4g
Sugars 32.8g
Fibre 0.8g
Salt 0.3g
Iron 0.6mg
Calcium 40.2mg
    | | |
  1. Preheat the oven to 160ºC (320ºF) on bake function. Grease and line a 25 cm (10 inch) round tin with baking paper.
  2. Grate the carrots. If you have a food processor you can use that to grate them. Place to one side for later.
  3. If you are using chia seed, then 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. If you are using guar gum or xanthan gum then you can skip this step.
  4. In a large bowl or using a food processor, mix the oil, sugar, chia seed mixture (if using guar gum or xanthan gum add it now), vanilla and eggs until well combined and smooth.
  5. Add the gluten free all purpose flour, grated carrot, salt, ground cinnamon, ginger and nutmeg to the wet ingredients and mix to combine.
  6. 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.
  7. 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.
  8. 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.
  9. 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.

Herbs and spices are naturally gluten free, however they can become contaminated during manufacturing processes. If you are highly sensitive to gluten, check the dried herbs and spices do not contain a warning for trace gluten. If you are just on the low FODMAP diet you do not need to worry about this.

Dairy Free Tips

Use a dairy free spread or olive oil spread instead of butter. Butter is considered low FODMAP.

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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

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