Cake is great for any occasion and should be enjoyed in moderation. This recipe has been formulated to ensure that even on a low FODMAP diet you can still enjoy a flavourful carrot cake. You can make this for a birthday, wedding, or even when you have guests coming over for a cup of tea.
In regular cake recipes, some common foods you may find are whole wheat flour, almond meal, heavy cream or cream cheese. These foods can be high in FODMAP’s and for some; this often means close monitoring or avoiding completely to prevent IBS symptoms. The recipe below has been made to ensure you can have your cake and eat it too as the hard work has been done for you!
Our recipe contains all the great, traditional ingredients used in carrot cakes, but ingredients and quantities have been modified to ensure the recipe remains low FODMAP. The cake is made with low FODMAP gluten free flour, lactose free cream and the dried fruit and nuts have been reduced. When consumed at the recommended portion size, this carrot cake is low FODMAP.
This recipe is perfect for any occasion and can last for two days in the fridge (if it doesn’t go all at once!). You can decorate the cake however you like with your favourite low FODMAP toppings. You can also halve the recipe so you have just one layer.
Low FODMAP Carrot Cake
Prep time: 25 minutes
Cook time: 35 minutes
Serves: 12
Ingredients:
For the cake:
2 cups (290g) low FODMAP gluten free all-purpose flour (see FODMAP friendly website for products)
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 cup (240ml) vegetable oil i.e. canola or rice bran
¾ cup (149g) sugar
½ cup (107g) firmly packed light brown sugar
4 large eggs, at room temperature
2 tsp cinnamon
1 tsp vanilla extract
455g carrots, washed, stem ends trimmed and discarded, finely grated
¾ cup (125g) raisins
¾ cup (75g) toasted walnuts, chopped
For the frosting/icing:
6 tbsp (85g) unsalted butter, at room temperature, cut into pieces
1 cup sifted confectioners/pure icing sugar
½ cup (113g) Lactose free cream cheese
2 tsp lemon juice (freshly squeezed)
Method:
For the cake:
1. Preheat your oven to 180°C fan forced. Coat two 23cm x 5cm round cake pans with non-stick spray and line the bottoms with baking paper.
2. Whisk the flour, baking powder, baking soda and salt together in a large mixing bowl and set aside.
3. Whisk together oil, sugar and brown sugar until well blended in a mixing bowl. Whisk in eggs one at a time until mixture is smooth and combined. Whisk in cinnamon and vanilla and then fold in carrots, raisins and nuts.
4. Pour wet ingredients over dry and fold until combined. Divide the batter evenly between the two pans and smooth the top.
5. Bake the cakes for 30-35 minutes or when pricked with a tooth pick or knife it comes out clean. Allow to completely cool and set aside.
For the frosting/icing:
6. Beat butter in a large bowl, using an electric mixer or with a hand whisk (this will take longer) on medium to high speed until very creamy and smooth for approx. 2 minutes. Add confectioners/icing sugar, lemon juice and cream cheese and beat on low speed. Once combined, turn up the speed to high and beat until very creamy and smooth. Scrape down the sides of the bowl if some mixture is stuck.
7. Once the cake is cool, apply the frosting/icing. Place one cake on a plate and spread icing on top of the bottom cake layer going all the way to the edges. Place the second layer on top and apply the remaining icing.
8. Serve and enjoy!
