Low fodmap carrot cake

When I was little, I would always go and be my dad’s side kick when he did the weekly shop.

Morrison’s was our shop of choice (other supermarkets are available). My dad had discovered Morrison’s when he worked in Bolton and would sneak over the road from his hotel to their cafe for a cooked breakfast.

So after every shop we’d end up in the cafe, a slab of carrot cake in front of me and it was just such a treat. A lovely, fond, special, little memory of mine, where the rest of the world stood still and I just had some time with my lovely dad.

Here’s my low fodmap version of a carrot cake. It’s super moist and you probably can’t even tell it’s any different from your usual carrotty offering! Enjoy!


  • 175g light muscovado sugar
  • 175ml sunflower oil
  • 3 large eggs, lightly beaten
  • 140g grated carrots (about 3 medium sized carrots)
  • 100g raisins (Not required, leave out if they cause you problems)
  • Grated zest of 1 large orange
  • 175g gluten-free self-raising flour
  • 1 tsp bicarbonate of soda
  • 1 tsp ground cinnamon
  • ½ tsp grated nutmeg


  • 200g lactose free cream cheese
  • 400g icing sugar
  • 70g butter (margarine or vegetable spread is fine), softened
  • Grated zest of 1 large orange
  • Walnuts to decorate (not required, leave out if they cause you problems)


1. Heat oven to 180C/160C fan/gas 4. Grease and line a 18cm cake tin with baking parchment.

2. Tip the sugar into a large mixing bowl then add the oil and add the eggs. Lightly mix the ingredients with a wooden spoon. Now stir in the grated carrots, raisins and orange zest.

3. Mix the flour, bicarbonate of soda and spices in another bowl, then sift into the bowl with sieve to ensure all lumps are removed. Continue mixing all the ingredients with a wooden spoon and stop when everything is evenly mixed. The mixture should be soft and fairly runny.

4. Tip the mix into the tin, then bake for 40-45 mins or until a skewer poked in the middle comes out clean. Allow to cool in the tin for 15 mins, then remove from the tin and cool completely on a wire rack.

5. Meanwhile, make the icing. Beat the butter in a large bowl until it is really soft, add the icing sugar and cinnamon, then beat until thick and creamy.

6. When the cake is cool, spread the icing on top, then sprinkle with a little more cinnamon and the remaining chopped nuts.


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