Low FODMAP Gluten-Free Carrot Cake Loaf

Low FODMAP & Gluten Free Carrot Cake Loaf

Prep time: 20 minutes
Cook time: 50-55 minutes
Serves: 10

Ingredients:
For the Loaf:
• 2 ¼ cup / 300g gluten free plain flour
• 1 tsp / 7g baking soda
• 1 ½ tsp / 7g tsp baking powder
• ½ tsp salt
• 2 tsp cinnamon
• 1 ¼ cup / 250g Lakanto Golden Monkfruit Sweetener 1:1 Raw Sugar Substitute 
• ½ cup / 125mL / 100g extra virgin olive oil
• 4 (52g ea) large eggs
• 1 tsp apple cider vinegar
• ½ cup / 125mL / 120g lactose free milk
• 50g / ½ cup walnuts, roughly chopped
• 3 carrots, peeled and grated (320g total)

For the Icing:
• 1 cup / 225g lactose free cream cheese
• ½ cup / 100g unsalted butter
• 1 tbsp / 12g Lakanto Icing Powder Monkfruit Sweetener (optional)

Candied walnuts:
• ½ cup / 50g walnuts
• ¼ cup / 50g Lakanto Golden Monkfruit Sweetener 1:1 Raw Sugar Substitute

Method:

1. 1. Preheat your oven to 180°C (350°F) and line a loaf tin with baking paper.
2. 2. In a large mixing bowl, combine the gluten-free flour, baking soda, baking powder, salt, and cinnamon. Mix well.
3. 3. In another bowl, whisk together the Lakanto Golden Monkfruit Sweetener, olive oil, eggs, apple cider vinegar, and lactose-free milk until smooth.
4. 4. Gradually add the wet ingredients into the dry ingredients, stirring until just combined.
5. 5. Fold in the grated carrots and chopped walnuts until evenly distributed throughout the batter.
6. 6. Pour the batter into the prepared loaf tin and spread it out evenly.
7. 7. Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
8. 8. While the cake is baking, prepare the icing. In a mixing bowl, beat together the lactose-free cream cheese, Lakanto Icing Powder Monkfruit Sweetener and unsalted butter until smooth and creamy. Set aside.
9. 9. For the candied walnuts, melt the Lakanto Golden Monkfruit Sweetener in a pan over medium heat. Add the walnuts, stirring constantly until coated.
10. 10. Carefully pour the walnut mixture onto a sheet of baking paper and allow to cool completely before handling.
11. 11. Once the cake has finished baking, remove it from the oven and allow it to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
12. 12. Once the cake has cooled, spread the icing evenly over the top.
13. 13. Garnish the cake with the candied walnuts.

Recipe Acknowledgement: Lakanto 

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