Description
A delicious low FODMAP carrot cake with cream cheese. A thick layer of frosting with a spicy cake. Gluten-free and with lactose-free option
Ingredients
Scale
For the cake
- 175 g (1 cup) light brown Sugar
- 175 ml (3/4 cup) sunflower oil
- 3 eggs
- 140 g (1 3/4 cups) grated carrots
- 175 g (1 1/3 cup) gluten-free flour (I use Mix It Universal from Schär)
- 10 g (2 tsp) baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- A pinch of salt
- Optional: 50 g (1/2 cup) chopped walnuts or pecans
- Optional: 75 g raisins (1/2 cup) (put 10 min into warm water, drain
For the topping
- 200 g (7 oz) lactose-free cream cheese
- 250 g (2 cups) icing sugar
- 70 g (1/3 cup) butter or margarine
- Optional: chopped walnuts or pecans for decoration
- A 25 cm cake loaf tin (10 inch)
Instructions
- Pre-heat the oven to 180 degrees Celsius (350F). Line a 25 cm (10 inch) loaf tin with baking parchment and grease the sides.
- Put the sugar into a bowl together with the 3 eggs and the oil and mix them together.
- Stir in the grated carrots and the raisins
- Add the flour, baking powder, baking soda, the spices and the salt and mix until well combined. It should be a fairly runny mixture.
- Pour the mixture into the tin and bake for about 55 minutes until the cake is firm and springs back when you press it. If the cake gets dark too quickly while baking, you can cover it with some aluminium foil. Check the cake regularly while baking. The cake is done when a toothpick comes out clean.
- Leave the cake to cool in the tin for a while and then remove the tin. Make sure the cake has completely cooled down before you apply the icing.
- To make the icing mix the butter and the cream cheese together. Then add the icing sugar little by little and mix it until you have a fluffy frosting.
- Spread the frosting over the top of the cake with the back of a spoon or spatula and decorate the top with walnut or pecan halves.
- Put the cake in the fridge for the frosting to set.
Notes
Sugar is an IBS trigger. Because this cake contains quite some sugar, I advise to eat a maximum of one slice of cake (1/10th of the cake per serving).
Raisins are limited low FODMAP: 13 gram per serving is low FODMAP. If you stick to the recommended serving size of 1 slice (1/10th) of the cake per serving, you stay within the safe limits for raisins.
- Prep Time: 15 min
- Cook Time: 55 min
- Category: Cake
- Method: Oven
- Cuisine: American
