250g lactose 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 grated

For the fosting

zest 1 orange, plus 2-3 tbsp juice

140g icing sugar

140g lactose free cream cheese

Serves - 6


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

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 frosting, mix enough of the orange juice into the icing sugar and lactose free cream cheese to give a thick frosting.

Pipe over the cakes, then scatter with the zest and leave to set.

Recipe adapted from: Good Food
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FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe #lowfodmaprecipe - Carrot, zucchini & orange cakes