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For the cake
200g soft light brown sugar 200ml sunflower oil 3 eggs 200g rice flour 100g ground almonds (will be low fodmap in portion size) 1tsp bicarbonate soda 1tsp baking powder 1tsp cinnamon 1tsp vanilla extract 300g grated carrots 50g chopped walnuts |
For the icing
250g butter, softened 500g icing sugar (powdered sugar for my US friends) juice of 1 lemon 2-3tbsp lactose free milk |
Preheat your oven to 170c (340f), grease your cake tin(s). I only have one cake tin so have to make one layer at a time, if you have two cake tins you will be able to cook both layers at the same time.
Put the sugar, oil and eggs in a mixer and beat until everything is well mixed. While continuing to beat on a low speed, slowly add the flour + ground almonds 100g at a time. Then add the bicarbonate soda, baking powder cinnamon and vanilla. Continue to beat until everything is mixed.
Turn off the electric mixer and add the grated carrot and walnuts, using a spatula mix these in by hand. Divide the mixture in half and bake each half in a separate cake tin. I bake these for about 25minutes.
Allow each half to cool before spreading icing. To make the icing put the butter, icing sugar and lemon juice in a mixing bowl and combine. Add the lactose free milk 1tbsp at a time. I find icing to be the one part of baking that is more of an art than a science. By adding the liquid 1tbsp at a time you will be able to ensure your icing has the right consistency. If you find you need more than the 3tbsp I have suggested then add lactose free milk until you have the consistency of icing you desire.
Put the sugar, oil and eggs in a mixer and beat until everything is well mixed. While continuing to beat on a low speed, slowly add the flour + ground almonds 100g at a time. Then add the bicarbonate soda, baking powder cinnamon and vanilla. Continue to beat until everything is mixed.
Turn off the electric mixer and add the grated carrot and walnuts, using a spatula mix these in by hand. Divide the mixture in half and bake each half in a separate cake tin. I bake these for about 25minutes.
Allow each half to cool before spreading icing. To make the icing put the butter, icing sugar and lemon juice in a mixing bowl and combine. Add the lactose free milk 1tbsp at a time. I find icing to be the one part of baking that is more of an art than a science. By adding the liquid 1tbsp at a time you will be able to ensure your icing has the right consistency. If you find you need more than the 3tbsp I have suggested then add lactose free milk until you have the consistency of icing you desire.
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