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Low FODMAP Carrot Cake with Orange Lemon Icing

LF Low FODMAP GF Gluten Free DF Dairy Free NF Nut Free
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Low FODMAP Carrot Cake with Orange Lemon Icing

Prep
30 MIN
Cooks in
1 hour
🍽
Serves
16
By Alana Scott  ·  Dietitian reviewed by Kate Watson (RD)
Last updated Jun 15th, 2025  ·  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!

Ingredients

Make gluten free
Makes 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

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Method

  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. 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.
  4. In a large bowl or using a food processor, mix the oil, sugar, chia seed mixture, 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.
SHOW NUTRITION

Nutrition per serve

  • Standard
    • |
  • 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
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Profile photo of Alana Scott
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

Profile photo of Kate Watson (RD)
Dietitian 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 she f... Read more

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