Spiced Christmas Carrot Cake (Low FODMAP)
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.
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 I used contains these ingredients: maize starch, rice flour, tapioca starch, rice bran, & guar gum. Avoid flour blends that contain soy flour, garbanzo bean flour, amaranth, or lupin flour.
Make your freshly squeezed orange juice from fresh oranges.
Make your lemon juice from fresh lemon.
Make sure the edible cake decoration pearls are made from low FODMAP ingredients. The main ingredients in mine were sugar, rice flour, vegetable fat, colours (163, 171), anti-caking agent (555), and stabilizer (1400).
Make sure the dried cranberries, pumpkin seeds, baking soda, and edible cake decoration pearls are gluten free.
Wheat/gluten can be added to dried herbs and spices so check that they are gluten free.
Most icing sugars are gluten free but some do contain wheat starch. This means you should check that your icing sugar is gluten free.
Unless you have coeliac disease, then you do not need to worry about being trace gluten free while on the low FODMAP diet. Gluten is not a FODMAP and small amounts of wheat are low FODMAP.
Nutrition Per Serve:
- 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 2 teaspoons of boiling water, then mix until soft (this 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.