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150g/5½oz gluten free self-raising flour

100g/3½oz ground almonds

50g/1¾oz mashed ripe banana

4 tsp ground mixed spice

1 tsp gluten free baking powder

3 large free-range eggs

100ml/3½fl oz sunflower oil, plus extra for greasing

3 tbsp lactose free milk

300g/10½oz carrots, coarsely grated

For the frosting

150g/5½oz lactose free soft cheese

1 medium orange, finely grated zest only


Preheat the oven to 180C/160C Fan/Gas 4. Grease and line the base of a 20cm/8in springform cake tin with baking parchment.

Put the gluten free flour, almonds, banana, mixed spice and gluten free baking powder in a large bowl and mix thoroughly. Make a well in the centre.

In a separate bowl, whisk the eggs, oil and lactose free  milk together and stir in the grated carrot.

Add the egg mixture to the dry ingredients, stirring to form a thick batter.

Pour into the prepared tin and spread to the sides.

Bake in the centre of the oven for 1 hour, or until the cake is well risen and a skewer inserted into the centre comes out clean. Leave to cool in the tin.

Take the cake out of the tin and peel off the lining paper. Put the cake on a board or plate.

To make the frosting, stir the lactose free cheese and orange zest together. Spread evenly over the cake. Cut into small wedges to serve.

Recipe adapted from: Good Food

Low FODMAP and Gluten Free Recipe - Sugar-free spiced carrot cake