Low FODMAP Spiced Christmas Carrot Cake
Ingredients
MAKE GLUTEN FREEMakes 16 servings
Spiced Carrot Cake
270
carrot
85
dried cranberries*
143
pumpkin seeds*
2
chia seeds (or 2 tsp of guar gum or xanthan gum)
3
boiling water
250
neutral oil (rice bran, canola, sunflower)
310
white sugar
3
egg (medium sized)
1
vanilla extract
280
gluten free all purpose flour*
0.5
salt
0.5
ground nutmeg*
2
ground cinnamon*
2.5
ground ginger*
1.5
mixed spice*
1
freshly squeezed orange juice*
2
baking soda
Royal Icing
2
egg white (from small eggs)
3
lemon juice*
195
confectioners sugar (powdered sugar)*
1
edible cake decoration pearls (GF if needed)
Equipment
- baking paper
- cake tin (25cm or 10 inch)
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.
Decoration note: When you decorate your Christmas carrot cake make sure you use a fake poinsettia flower not a real one (the real ones are poisonous).
Note on dried cranberries: Dried cranberries are low FODMAP in small 1 tablespoon (13g) serves and contain moderate FODMAPs in 2 tablespoon (26g) serves. The amount of cranberries per serve in this recipe is less than 5.5g and is well within low FODMAP limits.
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Gluten Free -
Low FODMAP -
Dairy Free -
Nut Free -
Soy Free
Ingredients
MAKE GLUTEN FREESERVES 16
Spiced Carrot Cake
270
carrot
85
dried cranberries*
143
pumpkin seeds*
2
chia seeds (or 2 tsp of guar gum or xanthan gum)
3
boiling water
250
neutral oil (rice bran, canola, sunflower)
310
white sugar
3
egg (medium sized)
1
vanilla extract
280
gluten free all purpose flour*
0.5
salt
0.5
ground nutmeg*
2
ground cinnamon*
2.5
ground ginger*
1.5
mixed spice*
1
freshly squeezed orange juice*
2
baking soda
Royal Icing
2
egg white (from small eggs)
3
lemon juice*
195
confectioners sugar (powdered sugar)*
1
edible cake decoration pearls (GF if needed)
Equipment
- baking paper
- cake tin (25cm or 10 inch)
Nutrition per serve
- NON-DAIRY FREE |
- DAIRY FREE |
- GLUTEN FREE
Calories
425
Fat
21.4g
Saturates
2.3g
Protein
6.2g
Carbs
53.9g
Sugars
36.8g
Fibre
1.7g
Salt
0.3g
Iron
1.5mg
Calcium
47mg
Calories
425
Fat
21.4g
Saturates
2.3g
Protein
6.2g
Carbs
53.9g
Sugars
36.8g
Fibre
1.7g
Salt
0.3g
Iron
1.5mg
Calcium
47mg
Calories
425
Fat
21.4g
Saturates
2.3g
Protein
6.2g
Carbs
53.9g
Sugars
36.8g
Fibre
1.7g
Salt
0.3g
Iron
1.5mg
Calcium
47mg
- Method |
- FODMAP tips |
- Gluten Free tips |
- Dairy Free tips
Method
- 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.
Buying Tips
Check that the dried cranberries are sweetened with sugar and not apple juice.
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.
If you are highly sensitive to gluten, check all packaged products, processed meat (like bacon), nuts, seeds and dried fruit 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
There are no dairy free tips for this recipe.
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
