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Carrot Cake

Preparation

20 mins

Cooking

1 hour 10 mins

Makes

15 slices

Low FODMAP serve

1 slice

Our sensational low FODMAP carrot cake recipe is perfect for Easter and holidays with friends and family! Made with our world first low FODMAP plain wheat flour, this cake is great for sharing with friends and family. Best served with a cup of tea or coffee in the afternoon, this cake is moist in the middle and sweet on top! Add your favourite crushed nuts or fruits to personalise this cake even more! A crowd pleaser – this low FODMAP carrot cake is sure to become a staple household recipe! Be sure to tag us on Instagram @lofopantry with your baking pictures to share with our wonderful low FODMAP community!

What you'll need

flour

1 cup (150g) Lo-Fo Pantry All Purpose/Plain Flour

baking soda

1 teaspoon (6.5g) baking powder

carrots

300g carrots, peeled and grated on a box grater

walnuts

2 cups (200g) walnuts, roughly chopped

eggs

2 (110g) XL eggs

brown sugar

1 cup (160g) brown sugar

coconut oil

¾ cup (150g, 5.3 oz) coconut oil, melted

vanilla extract

1 teaspoon (3.5g) vanilla extract

ground cinnamon

1 teaspoon (3.5g) ground cinnamon

salt

½ teaspoon (3.5g) salt

Icing

icing sugar

½ cup (65g) icing sugar

cream cheese

½ cup (125g) lactose free cream cheese (Liddell’s), softened

butter

¼ cup (55g) butter

lemon juice

1 teaspoon (1g) lemon juice

lemon grated

1 (3-5g) lemon, zest, finely grated


Recommended product from Lo-Fo Pantry

Lo-Fo Pantry All Purpose Flour
Lo-Fo Pantry All Purpose Flour

Process

Step 1

Preheat oven to 180°C fan-forced  (356°F). Grease and line the base and sides of an 20cm square cake pan.

Step 2

Use electric beaters to beat sugar, butter, vanilla and oil until pale and creamy. Add in eggs, one at a time, beating well after each addition.

Step 3

Sift flour, salt, baking powder and cinnamon into the wet ingredients, beating until well combined.

Step 4

Fold in the grated carrot and walnuts.

Step 5

Pour the cake mixture into the prepared pan and smooth the surface. Bake for 60-70 minutes until risen and a skewer inserted in the centre comes out clean. Cool in the pan for 10 minutes then transfer to a wire rack to cool completely.

Step 6

While the cake is cooling, place all the ingredients for the icing into a large mixing bowl and beat with electric mixers until pale and creamy.

Step 7

Once the carrot cake has cooled you can spread the icing then serve.

Recipe by FODMAP Friendly

*Recipe approved by FODMAP Friendly to the recommended serving size as appropriate for a low FODMAP diet

Recommended product from Lo-Fo Pantry

Lo-Fo Pantry All Purpose Flour
Lo-Fo Pantry All Purpose Flour