Alternative Christmas Cake

Gluten-free, Dairy-free, Soya-free, Low Sugar, Low Carb, Low FODMAP (can be grain-free)
Author Vicki Montague, The Freefrom Fairy


  • 100 g carrots peeled unless organic, and chopped
  • 250 g parsnips peeled unless organic, and chopped
  • 200 g walnuts
  • 1 medium banana
  • 4 tbsp plain Free From Fairy flour
  • 2 tsp bicarbonate of soda
  • Splash of cider vinegar
  • 4 medium free range eggs
  • 100 g olive oil reduce slightly if using no flour
  • 1 - 2 tbsp maple syrup
  • 3 tsp ground ginger
  • 2 tsp ground mixed spice
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • Zest 1 orange
  • FOR THE OPTIONAL LACTOSE-FREE TOPPING you could use 'butter icing made from margarine if dairy-free - but this will add to the sugar load:
  • 1/2 tub lacto-free cream cheese
  • 10 g melted coconut oil
  • Zest 1 clementine
  • Juice 1/2 clementine
  • 1 tsp maple syrup


  1. Place the roughly chopped carrot and parsnip into a food processor and whizz until finely chopped
  2. Add the nuts and process further until tiny pieces
  3. Add the banana and flour and process again
  4. Finally add all the other cake ingredients and process for about 3-4 minutes until the mixture is smooth
  5. Whilst the mixture is being made, grease a 20cm square tin and pre-heat your oven to 200 degrees, 180 degree fan.
  6. Pour the mixture into the prepared tin and bake in the pre-heated oven for 30 - 35 minutes until springy to the touch and cooked through. Cool on a wire rack before topping
  7. While the cake is cooking prepare the topping if using.
  8. Mix all the ingredients together and place in the fridge until ready to spread on top of the cold cake