This week’s recipe is a delicious, comforting carrot cake…
Perfect for the low FODMAPpers who have a sweet tooth!
Serves: 10
Ingredients:
Cake:
- 2 Cups The Healthy Baker Low FODMAP Flour
- 3 Teaspoons Baking Soda
- 1 Tsp Salt
- 2 Tsp Ground Cinnamon
- 1 Tbsp Butter
- ½ Cup Brown Sugar
- 1 Cup Olive Oil
- ½ Cup Rice Malt Syrup
- 1 Tsp Vanilla Extract
- 4 Large Eggs
- 5 Grated Carrots
- 1 Cup Crushed Walnuts
- 10 Whole Walnuts For Garnish
- Cinnamon For Garnish
Icing:
- ½ Cup Icing Sugar
- ½ Tsp Vanilla Essence
- 250g Liddells Lactose Free Cream Cheese
Steps For Cake:
- 1. Preheat oven at 170 degrees Celcius.
- 2. Sift The Healthy Baker Low FODMAP Flour into a mixing bowl. Then add baking soda, salt, cinnamon. Mix until homogeneous.
- 3. In a separate mixing bowl, add olive oil, rice malt syrup, vanilla extract and 4 large eggs. Whisk until homogeneous.
- 4. Slowly pour flour mix into egg mix, stirring as you add flour.
- 5. When cake batter is mixed well, grate carrot into mixture.
- 6. Using a rolling pin, crush walnuts and add to mixture.
- 7. Grease cake tin with butter, then pour mixture into greased baking tin. Bake for 45 minutes.
- 8. Using bamboo skewer or knife, check to see if cake batter in centre of cake is no longer sticking.
- 9. Leave cake to cool before icing.
Steps for Icing:
- 1. Using an electronic mixer, mix Liddells Lactose Free Cream Cheese until soft and creamy. You may need to add a small amount of water depending on the thickness of the cream cheese.
- 2. Slowly add icing sugar to the bowl, ensuring mixed well before adding more.
- 3. Add vanilla essence and continue to beat for 2 minutes.
- 4. Chill in fridge for 30 minutes.
- 5. Ice cake using icing spatula after cake has cooled.
- 6. Dust with cinnamon on top and place 10 whole walnuts on the border of the cake as garnish.
Optional:
- Serve with your favourite Fodmap Friendly Tea Co Tea!
FODMAP Friendly Certified Products Used In This Recipe
Liddells Lactose Free Cream Cheese
The Healthy Baker Low FODMAP Plain Flour
