Low FODMAP Carrot Cake
Author: 
Recipe type: Baking
: Low FODMAP
Prep time: 
Cook time: 
Total time: 
Serves: 10-12
 
Ingredients
  • 1 heaped tablespoon raisins (be sure to choose raisins instead of sultans as the FODMAP content is significantly lower)
  • 250g gluten free self raising flour (I use Doves Farm which includes xantham gum to improve the texture)
  • 100g light brown muscovado sugar
  • 2 teaspoons baking powder
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 50g pecans, chopped
  • 2 medium carrots (approx 160g) roughly grated
  • 2 large eggs, lightly whisked with a fork
  • 2 firm bananas, mashed
  • 125ml vegetable oil (I use rapeseed as it's high in healthy monounsaturated fats)
  • .............................................................................................
  • For the cream cheese icing
  • ..............................................................................................
  • 50g softened butter
  • 100g full fat cream cheese (the quantity of lactose here is well within limits when divided between 10-12 mini cakes)
  • 100g icing sugar, sifted
  • Grated zest of 1 small orange
  • 12 toasted pecans
Instructions
  1. Place the raisins in a small bowl or cup and cover with water for at least half an hour to allow them to swell, then drain off the excess water
  2. Meanwhile preheat the oven to 180 degrees (400F, gas 6) and line a muffin tin with 12 cases
  3. Measure the flour, muscovado sugar, baking powder, cinnamon and nutmeg into a large bowl and stir them to combine, breaking up any lumps in the sugar
  4. Add the raisins, chopped pecans, grated carrot, mashed banana, whisked egg and oil, then mix together with a large spoon until all the ingredients are thoroughly combined
  5. Divide the mixture between the muffin cases and bake for 20-25 minutes, until cooked through (a skewer inserted into the centre should come out clean), then cool on a wire rack
  6. For the topping
  7. Place the softened butter and full fat cream cheese in a medium bowl and beat with a hand-mixer for a minute until smooth then add the icing sugar and orange zest, beat together until combined
  8. Decorate each cake with the cream cheese icing topped with a pecan
  9. The cakes can be frozen without the topping
Recipe by Cook Low FODMAP at https://cooklowfodmap.com/low-fodmap-carrot-cake/