A classic Carrot Loaf Cake recipe made low FODMAP with only a small few changes. This is the perfect cake to enjoy over the Easter holidays, or any time of year! Its deliciously moist and lactose-free ingredients mean you can still enjoy the tangy cream cheese frosting.
Difficulty: Easy/Moderate
Prep/cook time: 90 minutes
Serves: 12
Low FODMAP Carrot Loaf Cake
Ingredients
For the low FODMAP Carrot Loaf Cake:
- 2 large eggs, whisked
- 140ml sunflower or vegetable oil
- 300g grated carrot
- 200g light brown sugar
- 100g sultanas or raisins
- 180g gluten-free, self-raising flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 75g chopped walnuts, plus extra for serving
- Pinch of salt
For the frosting:
- Zest of 1 orange
- 50g icing sugar
- 200g lactose-free cream cheese
- 50g butter, room-temperature
- 1 tsp vanilla extract
Method:
- Preheat the oven to 140°C/285°F
- Grease a loaf tin using oil and line with greaseproof paper.
- Mix the eggs, carrots, oil, sugar and sultanas/raisins in a large bowl.
- Next sieve in the flour and add the baking powder, cinnamon, vanilla extract and walnuts. Mix well.
- Put the mixture in the lined tin and bake in the oven for 1 hour or until a skewer/knife inserted in the middle of the cake comes out clean.
- Let it cool in the tin for 5-10 minutes before removing and leaving to cool fully on a wire rack.
- For the frosting, mix the cream cheese and butter together. Add the orange zest, icing sugar and vanilla extract and combine well. Spread the icing over the top of the cake – make sure it is fully cooled as the icing will slide off otherwise.
- Sprinkle chopped walnuts on top.
- Cut into slices and enjoy!
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