Ingredients


250g lactose/dairy free butter, softened

200g caster sugar

3 large eggs

250g gluten free self-raising flour

1 tsp bicarbonate of soda

zest 2 oranges

1 tsp mixed spice

100g carrots, grated

100g zucchini/courgettes, grated

For the icing

zest 1 orange, plus 2-3 tbsp juice

140g icing sugar




Method


Heat oven to 180C/160C fan/gas 4. Grease and line the bases of 2 x 20cm round cake tins with baking parchment.

Beat the lactose/dairy free butter, sugar, eggs, gluten free flour, bicarb, zest and the mixed spice together, then stir in the carrot and zucchini/courgette.

Divide the mixture between the tins and bake for 20-25 mins or until a skewer inserted in comes out clean. Cool.

To make the topping, mix enough of the orange juice into the icing sugar to give a thick, but drizzly icing. Drizzle over the cakes, then scatter with the zest and leave to set.


Recipe adapted from: Good Food

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We recommend the help  of a registered dietician Low FODMAP & Gluten free Recipe - Carrot, zucchini & orange cakes