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–+ servings
a slice of low FODMAP carrot cake

Low FODMAP Carrot Cake (Gluten-Free)

Stefani Weiss
This Low FODMAP Carrot Cake is perfectly sweetened, flavorful, super tender and fluffy, moist, carrot packed and so delicious!
5 from 2 votes
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Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Course Dessert
Cuisine Baking, Gluten-Free, Lactose-Free, Low FODMAP, Vegetarian
Servings 5 pieces

Ingredients
  

For the carrot cakes

  • 150 g crushed walnuts
  • 250 g brown sugar
  • 160 g light cooking oil
  • 3 eggs
  • zest from one orange
  • 80 g crushed pineapple (from fresh pineapple)
  • 210 g gluten free flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon Vanilla Extract
  • 170 g grated carrots

For the cream cheese forsting

  • 300 g lactose-free full-fat block cream cheese  (softened to room temperature)
  • 150 g unsalted butter ((softened to room temperature)
  • 370 g confectioners sugar 
  • 1 teaspoon pure

Instructions
 

To make the cakes

  • Preheat the oven to 350F (175C ) degrees and grease and flour three 6-inch cake pans. Set aside. 
  • In a large bowl, whisk the brown sugar, oil, eggs,crused pineaapple, vanilla, and orange zest together until combined.
  • In another large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg, until everything is well combined.
  • Pour the wet ingredients into the dry ingredients and using a spatula, fold the ingredients together until combined.Then, fold in the carrots and crushed walnuts.
  • Divide the batter evenly among the cake pans. Smooth the batter evenly into each pan with the back of a spoon. 
  • Bake the cakes on 350F (175C ) for about 25 minutes, or until a toothpick inserted into the middle comes out with only a few crumbs attached. 
  • Allow cakes to cool in the pan for 10 minutes and turn out onto a wire rack to cool completely before frosting. 

To make the cream cheese frosting

  • In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add the confectioners’ sugar and vanilla. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. 
  • If you want the frosting a little thicker, add an extra of ¼ cup confectioners sugar. 

To assamble the cake

  • Place one cake layer on your cake stand. Spread a generous, about ¾ cup, frosting over top of the first layer. Place the next sponge on top and repeat the same step. Then place the last sponge on top and spread the remaining frosting all over the top and the sides of the cake. 
  • Decorate with sugar carrots, fresly grated caroot or crushed walnuts.Refrigerate cake for at least 15-20 minutes before slicing. This helps the cake hold its shape when cutting.
  • Cover leftover frosted cake tightly and store in the refrigerator for up to 5 days.
Keyword Low FODMAP Carrot Cake