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Low FODMAP Carrot Cake


  • Author: Amy Agur
  • Prep Time: 20
  • Cook Time: 30
  • Total Time: 50 minutes
  • Yield: 10 Slices 1x

Description

Looking for a spring-inspired sweet treat? This low FODMAP carrot cake will knock your socks off!


Scale

Ingredients

(carrot cake)

  • 1 + 1/2 cups light brown sugar
  • 3/4 cups vegetable oil
  • 2 tsp ground cinnamon
  • 1 tsp nutmeg
  • 1 tsp salt
  • 1 tsp pure vanilla extract
  • 1 orange, zested
  • 4 eggs
  • 2 cups low FODMAP all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 3 lg carrots, peeled and grated
  • 1 cup walnuts, crushed

(lemon frosting)

  • 8 oz lactose-free cream cheese, room temperature
  • 1/2 cup unsalted butter, room temperature
  • 4 cups icing sugar
  • 1 tbsp fresh lemon juice
  • 1 tsp pure vanilla extract

Instructions

(carrot cake)

  1. Preheat your oven to 350 degrees. Lightly spray two 9″ cake pans with cooking spray.
  2. Cream the sugar and oil together with an electric mixer on medium speed. Then add the cinnamon, nugmeg, salt, vanilla and orange zest and mix again to combine.
  3. Mix in your eggs, one at a time, followed by the flour, baking powder, baking soda, and carrots. Mix together with a wooden spoon until there are no more pockets of flour. Then add the walnuts and give it a gentle stir (don’t overmix your batter!).
  4. Divide the batter evenly between the two pans and smooth out the tops with the back of your spoon or by tapping the trays gently on your counter. Bake your cakes for 30-35 minutes, or until a toothpick comes out with only a few crumbs. Cool the cakes in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

(lemon frosting)

  1. Combine the cream cheese and butter together with your electric mixer on medium speed until the mixture becomes light and fluffy (about 2-3 minutes).
  2. Add the icing sugar and mix on low until it has been fully incorporated into the frosting.
  3. Add the lemon juice and vanilla and beat until the mixture looks like frosting.
  4. Place one of the cakes on a cake stand or serving plate and cover with 1/2 the frosting. Spread the icing out to the edge and place the second cake on top and cover the top with the remaining icing. (Heads up -This is a naked cake, so we’re leaving the sides… neked)!

Notes

Recommended low FODMAP serving – 1/10 of cake per sitting

This cake can be made and frosted the day before serving (whaaat!)

  • Category: dessert
  • Method: baking
  • Cuisine: american

Nutrition

  • Serving Size: 1/10 of cake
  • Calories: 814
  • Sugar: 78 g
  • Sodium: 493 mg
  • Fat: 44 g
  • Saturated Fat: 14 g
  • Unsaturated Fat: 24 g
  • Trans Fat: 0 g
  • Carbohydrates: 100 g
  • Fiber: 2 g
  • Protein: 8 g
  • Cholesterol: 127 mg

Keywords: low FODMAP carrot cake, gluten-free carrot cake, carrot cake, low FODMAP carrot cake with cream cheese frosting