Carrot cake with orange icing

Serves: One small cake or 6 cupcakes

Ingredients

Cake

1/2 cup buckwheat flour

1/4 cup glutenous (sweet) rice flour

1/4 self-raising flour

1 tsp baking powder

1/2 tsp bi-card soda

1/2 cup diary free butter

1/2 cup sugar (mix white and brown)

2 tsp No Egg mixed with 2 tbs water (or two eggs)

1 tps cinnamon

1 tsp vanilla extract

1/2 tsp ground ginger

225g carrot (grated)

2/3 cup chopped walnut/pecan

Icing

1/4 cup coconut oil, softened

1 teaspoon vanilla extract

2 1/2 cups icing sugar

2-3 tablespoons water

Method

Cake

1. Preheat the oven to 180ºC (170ºC fan force) on bake function. Grease and line a small loaf tin or cake tin.

2. Grate the carrots. If you have a food processor you can use that to grate them. Place to one side for later.

3. Mix the flour, baking powder and bi-carb together in a large mixing bowl.

4. Whisk together the sugar and ‘butter’ until well blended in a medium-sized bowl.

5. Add No Egg mixture and whisk until smooth and combined. Add cinnamon, vanilla and ginger.

6. Add the grated carrot and nuts to the mixture and use a wooden spoon to combine.

7. Add the wet ingredients to the dry and combine thoroughly.

8. Add to the cake or cupcake tin and cook for 35 minutes.

Icing

1. Cream the coconut oil with the vanilla using electric beaters in a medium mixing bowl. You'll want to ensure you use soft coconut oil, which replicates softened butter.

2. Next, slowly pour in powdered sugar, one cup at a time, while keeping your electric beaters going. You'll want to do this at low speed. Frosting will start to get thick. Once the powdered sugar is mixed in, slowly drizzle in your filtered water until you reach the desired consistency.

   Remember, coconut oil melts in the heat, so you'll want to ice your cake/cupcakes quickly and then pop them in the fridge to stiffen.

Original recipe: Low FODMAP Carrot Cake
Photo courtesy: Adrianna Calvo