Low FODMAP Carrot Cake with Orange Lemon Icing

Steps

1. 1Preheat the oven to 160ºC (320ºF) on bake function. Grease and line a 25 cm (10 inch) round tin with baking paper.
2. 2Grate the carrots. If you have a food processor you can use that to grate them. Place to one side for later.
3. 3Place 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. 4In a large bowl or using a food processor, mix the oil, sugar, chia seed mixture, vanilla and eggs until well combined and smooth.
5. 5Add the gluten free all purpose flour, grated carrot, salt, ground cinnamon, ginger and nutmeg to the wet ingredients and mix to combine.
6. 6Zest 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. 7Spread 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. 8Once 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. 9Use a knife to spread the icing on the cake. Cut the cake into 16 serving.