Ingredients


175g light muscovado sugar

200g gluten free self-raising flour

1 tsp bicarbonate of soda

2 tsp mixed spice

zest 1 orange

2 eggs

150ml sunflower oil

200g carrots, grated

orange coloured sprinkles, to decorate

For the frosting

100g lactose free butter, softened

300g lactose free cream cheese

100g icing sugar, sifted

1 tsp vanilla extract


Serves - 8



Method


Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cases. In a large mixing bowl, mix the sugar, gluten free flours, bicarbonate of soda, mixed spice and orange zest.

Whisk together the eggs and oil, then stir into the dry ingredients with the grated carrot.

Divide the mixture between cases and bake for 20-22 mins until a skewer poked in comes out clean. Cool on a wire rack before icing.

For the frosting, beat the lactose free butter until really soft, then beat in the lactose free cream cheese, icing sugar and vanilla.

Use a palette or cutlery knife to swirl the icing on top of the cakes, then sprinkle with decorations.


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 - Frosted carrot cupcakes
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