Did you know that carrot cake is consistently ranked in the top 10 most popular desserts in America? I can see why…soft and moist cake layers with creamy frosting between. The decadence of nuts or other stir-ins provide texture and flavor, and the gorgeous colors of carrot enhance the cake.
You and I both know that having an amazing low-FODMAP Carrot Cake recipe is essential for any recipe book. Look no further…this moist, delicious low-FODMAP carrot cake will be one of your favorite low-FODMAP recipes. The best part is, it is a cinch to make, and will result in one of the moistest cakes you have ever had.
For this low-FODMAP carrot cake I used walnuts as well as seeds and coconut for added texture. Feel free to personalize this to your own tastes and add other low-FODMAP stir-ins like raisins or chocolate chips.
You can frost with low-FODMAP cream cheese frosting (like me), or make it completely dairy-free with my low-FODMAP vanilla ‘butter’cream or my low-FODMAP opera cream/ermine/stove-top frosting.
This low-FODMAP carrot cake is rich, nutty, moist and provides the nutritional power of vegetables in every low-FODMAP bite.
You may also want to try:
- low-FODMAP Pumpkin Bars
- low-FODMAP Spiced Zucchini Cake with brown sugar opera cream frosting
- low-FODMAP Pumpkin Bread
- low-FODMAP Iced Lemon Loaf
- low-FODMAP Banana Cake with peanut butter buttercream
Or check out over 300 more low-FODMAP recipes on the blog!
Be healthy and happy,
Rachel Pauls, MD
Moist and Delicious Low-FODMAP Carrot Cake; Gluten-free, Dairy-free
Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients
Bake 350F
Prep time: 20 min
Bake time: 40 min
Serves 24
Equipment: 2 round cake pans (can also use 4 cake pans for 4 layer cake)
Ingredients
- 3 cups Authentic Foods GF Classic Blend (this is my favorite baking flour- see my bake-off blog for the reason!)
- 1 & 1/2 tsp xanthan gum
- 1 TB baking powder
- 2 tsp baking soda
- 1 tsp salt
- 2 tsp cinnamon
- ½ tsp nutmeg
- 2 cups sugar
- 1 & 1/2 cups canola oil
- 4 large eggs
- 2 tsp vanilla
- 2 cups grated, peeled carrots
- About 2 cups of desired stir-ins:
- I like up to 1 & 1/2 cup (150 g) chopped walnuts
- I prefer to toast these first, to enhance the flavor (only takes about 5 minutes at 350 F)
- 1/4 cup (32 g) sunflower seeds, or pumpkin seeds
- 1/4 cup shredded unsweetened coconut
- Can also use ½ cup raisins, or chocolate chips
- I like up to 1 & 1/2 cup (150 g) chopped walnuts
- Vegetable shortening, for greasing
Frosting: low-FODMAP cream cheese frosting, low-FODMAP vegan vanilla buttercream frosting or low-FODMAP Opera Cream/Ermine/Stove-top frosting.
Optional garnish: chopped toasted walnuts, or low-FODMAP sweet nuts/seeds
Directions
- Preheat oven to 350F
- Line 2 round cake pans with parchment and grease with vegetable shortening
- Place flour, xanthan gum, baking soda, baking powder, salt, nutmeg, cinnamon in medium bowl and combine
- In another bowl beat sugar, oil and eggs until smooth, about 1 min
- Add vanilla and mix well
- Add flour mixture into the mixing bowl and beat at medium for 1 minute
- Fold in carrots, and other stir-ins (walnuts, seeds, etc)
- Pour into 2 pans and bake for 40 minutes or until tester is clean (I advise beginning to check cakes 5 minutes prior to done time as ovens vary)
- For a 4 layer cake you can either chill and slice the 2 halves into half or if you have 4 round cake layer pans then evenly distribute among the 4 pans and bake at the same temperature for about 20 minutes
- Cool for 5 mins in pans, then invert and remove from pan
- Cool completely on rack, can also freeze if desired (makes cutting and leveling easier)
- Prior to decorating trim the tops if needed to level cakes, frost with desired frosting and garnish as desired
- Absolutely moist and delicious low-FODMAP Carrot Cake…
- This won’t last long 🙂
