Carrot Cake (Low FODMAP Recipe)

Low-FODMAP Gluten-Free Carrot Cake

I have made this carrot cake a few times and it always goes down a treat. It’s super moist and really easy to make as you don’t even need a mixer, just a wooden spoon and a large bowl – totally back to basics! You can add some nice texture to this carrot cake by adding raisins, but if they don’t agree with you then it’s fine to leave them out.

Preparation Time: 30 mins
Cooking Time: 45 mins
Serves: 10 slices

Ingredients:

For the cake:

  • 175g light muscovado sugar
  • 175ml sunflower oil
  • 3 large eggs, lightly beaten
  • 140g grated carrots (about 3 medium sized carrots)
  • 100g raisins (Not required, leave out if they cause you problems)
  • Grated zest of 1 large orange
  • 175g gluten-free self-raising flour
  • 1 tsp bicarbonate of soda
  • 1 tsp ground cinnamon
  • ½ tsp grated nutmeg

For the icing:

  • 200g dairy-free cream cheese
  • 400g icing sugar
  • 70g lactose-free butter (margarine or vegetable spread is fine), softened
  • Grated zest of 1 large orange
  • Walnuts to decorate (not required, leave out if they cause you problems)

Instructions

1. Preheat your oven to 180*C or 160*C for a fan oven. Oil and line an 18cm square cake tin, or any other tin you like. I use a loaf tin.

2. Tip the sugar into a large mixing bowl then add the oil and add the eggs. Lightly mix the ingredients with a wooden spoon. Now stir in the grated carrots, raisins and orange zest.

3. Mix the flour, bicarbonate of soda and spices in another bowl, then sift into the bowl with sieve to ensure all lumps are removed. Continue mixing all the ingredients with a wooden spoon and stop when everything is evenly amalgamated. The mixture should be soft and fairly runny.

Low-FODMAP Carrot Cake Mixture

4. Pour the mixture into your tin and bake for 40 – 45 minutes, until it feels firm and springy when you press it in the centre. Leave the carrot cake to cool in the tin for 5 minutes, then remove from the tin and leave to cool on a wire rack. If you want to freeze your cake, do it now.

5. While the cake is cooling, make your icing. Beat the cream cheese and butter together, but don’t overdo it or the cream cheese will go runny. Sift in half the icing sugar and beat together. Add the remaining sugar and the orange zest and beat until you are left with a fluffy, spreadable icing.

6. Pipe the icing on with a piping bag or just spread it on with a spoon if you’re not fussy about how it looks. Finally, sprinkle with the walnuts. I like to crush them in a pestle and mortar first, but you can dot them on whole if you like.

Low-FODMAP Gluten-free Carrot Cake Recipe

Gluten-Free Low-FODMAP Carrot Cake
Yields 10
I have made this carrot cake a few times and it always goes down a treat. It's super moist and really easy to make as you don't even need a mixer, just a wooden spoon and a large bowl - totally back to basics! You can add some nice texture to this carrot cake by adding raisins, but if they don't agree with you then it's fine to leave them out.
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Prep Time
30 min
Cook Time
45 min
Total Time
1 hr 15 min
Prep Time
30 min
Cook Time
45 min
Total Time
1 hr 15 min
For the cake
  1. 175g light muscovado sugar
  2. 175ml sunflower oil
  3. 3 large eggs, lightly beaten
  4. 140g grated carrots (about 3 medium sized carrots)
  5. 100g raisins (Not required, leave out if they cause you problems)
  6. Grated zest of 1 large orange
  7. 175g gluten-free self-raising flour
  8. 1 tsp bicarbonate of soda
  9. 1 tsp ground cinnamon
  10. ½ tsp grated nutmeg
For the icing
  1. 200g dairy-free cream cheese
  2. 400g icing sugar
  3. 70g lactose-free butter (margarine or vegetable spread is fine), softened
  4. Grated zest of 1 large orange
  5. Walnuts to decorate (not required, leave out if they cause you problems)
Instructions
  1. 1. Preheat your oven to 180*C or 160*C for a fan oven. Oil and line an 18cm square cake tin, or any other tin you like. I use a loaf tin.
  2. 2. Tip the sugar into a large mixing bowl then add the oil and add the eggs. Lightly mix the ingredients with a wooden spoon. Now stir in the grated carrots, raisins and orange zest.
  3. 3. Mix the flour, bicarbonate of soda and spices in another bowl, then sift into the bowl with sieve to ensure all lumps are removed. Continue mixing all the ingredients with a wooden spoon and stop when everything is evenly amalgamated. The mixture should be soft and fairly runny.
  4. 4. Pour the mixture into your tin and bake for 40 - 45 minutes, until it feels firm and springy when you press it in the centre. Leave the carrot cake to cool in the tin for 5 minutes, then remove from the tin and leave to cool on a wire rack. If you want to freeze your cake, do it now.
  5. 5. While the cake is cooling, make your icing. Beat the cream cheese and butter together, but don't overdo it or the cream cheese will go runny. Sift in half the icing sugar and beat together. Add the remaining sugar and the orange zest and beat until you are left with a fluffy, spreadable icing.
  6. 6.Pipe the icing on with a piping bag or just spread it on with a spoon if you're not fussy about how it looks. Finally, sprinkle with the walnuts. I like to crush them in a pestle and mortar first, but you can dot them on whole if you like.
FODMAP Fun http://www.fodmapfun.com/

Comments (8) Write a comment

  1. This Carrot Cake was just unbelievable! It was so easy to make and is just so moist – yummy! I think better than a non FODMAP recipe! Thank you so much for sharing :)

    Reply

  2. Pingback: Carrot Cake (free from wheat, gluten, lactose, and dairy. Low FODMAP.) | Woolly Whiskers

  3. This carrot cake looks absolutely delicious! I miss carrot cake, as ready-made ones often contain raisins, which I can’t tolerate very well, so I’m definitely going to try this out at home. Thank you for sharing!

    Reply

  4. This recipe is simple and so far looks DELICIOUS (I waiting for friends to come round later for tea before tucking in!)

    My only comment is that this made enough icing for 2 round cakes but it’s not a big problem: I’ve put the excess in the freezer for next time!

    Thank you!

    Reply

  5. ive been looking for Fodmap dessert recipes for ages and this one is fab (my non-fodmap friends loved it too)
    I thought the icing was too runny initially but after being in the fridge it was ok.
    Will definitely be making this again :-)

    Reply

  6. Pingback: #lowFODMAP #carrotcake | tastyfodmap

  7. I’m not a fan of carrot cake but this looks great so I’ll give it a go today. Am I able to use dairy free spread instead of sunflower oil? :)

    Reply

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