Low FODMAP Carrot Cake

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

Ingredients:
  • 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

Directions:
  1. 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.
  2. Whisk together flours, spices, baking powder, baking soda, & salt in a large mixing bowl.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
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