Low FODMAP Carrot Cake
Looking for the perfect spring time dessert that will impress your guests, while keeping your IBS symptoms at bay? I adapted the Dreamiest Carrot Cake from Laura Lee Balanced to give you a yummy low FODMAP cake recipe to use all season!
Makes: 8-12 servings
- 1 c raw walnuts
- 2 1/2 c gluten-free 1-to-1 AP flour
- 1 cup almond flour
- 1 Tbsp cinnamon
- 1/2 tsp nutmeg
- 1 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/2 c unsweetened shredded coconut
- 2 cups shredded carrots
- 8 container crushed pineapple in juice
- 3/4 c maple syrup
- 3 large eggs
- 1/2 c avocado oil
- 2 tsp vanilla extract
- 16 oz dairy-free cream cheese (I used Kite Hill original)
- 1/2 c unsalted butter, melted
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- Preheat your oven to 375 F. Line a baking sheet with parchment paper & spread walnuts in a single layer. Roast 10-12 minutes, until slightly browned. Spray a 10" deep pan with oil & set aside.
- Whisk together flours, spices, baking powder, baking soda, & salt in a large mixing bowl.
- Add carrots to a blender and pulse until they are broken down, but not pureed. In a medium mixing bowl, whisk carrots, pineapple, maple syrup, eggs, oil, & vanilla extract. Add to dry ingredients. Chop the roasted walnuts, then add 3/4 cup to the battter, along with the coconut.
- Add batter to the prepared pan and spread in an even layer. Bake 33-35 minutes, until a toothpick comes up mostly clean. Let cool for at least an hour.
- When the cake has cooled, remove from pan & slice into 2 rounds. Let sit another 30 minutes. While cake it cooling, make frosting by combining the cream cheese, butter, maple syrup, & vanilla in a stand mixer, or mixing bowl if using a hand blender. Start on the lowest setting to combine ingredients, then increase to high speed until the frosting is soft & fluffy.
- To assemble, frost the base layer of cake, add the 2nd round, then frost the top & sides. Top with the remaining walnuts & shredded coconut, if you have some left.