Moist and Delicious Low-FODMAP Carrot Layer Cake; Gluten-free, Dairy-free

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 my low-FODMAP pumpkin bars, my low-FODMAP spiced zucchini cake with brown sugar opera cream frosting, or check out over 200 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
  • Vegetable shortening, for greasing

Frosting: low-FODMAP cream cheese frostinglow-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 🙂

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