Here is the carrot cake I promised you. It is as delicious as it looks and has lasted well just left out on the bench in an airtight container. I made it Sunday and it is now Wednesday. That’s pretty good for gluten-free, which usually needs to be frozen to keep it fresh. If you tolerate some dried fruit, you could add some raisins but I liked it plain almost as much – I used to think raisins were essential.
Through this food journey to find my digestive enemies, I have learned a lot and it is about time I started to pass on some of that knowledge in a more structured way, so I am going to aim for one post a week, which will be purely about irritable bowel syndrome, the low FODMAP eating regime and real food. Other posts will continue to be suitable recipes for this diet. I have been thinking about doing this for a while but have been procrastinating making this extra commitment. I am writing this here so that then I have to stick to it. Fingers crossed this works.
- 140gms/5oz unsalted butter
- 150gms/5.3oz brown sugar
- 250gms/8.8oz grated carrots
- 2 eggs
- 100gms/3.5oz white rice flour
- 33gms/1.15oz brown rice flour
- 33gms/1.15oz tapioca flour
- 34gms/1.2oz potato starch
- 1 tsp cinnamon
- 1 tsp baking powder
- 250gms/8.8oz cream cheese
- ½ cup icing sugar
- Approx. 2 tsp lemon juice
- Preheat oven to 180°C/350°F.
- Grease and line a baking tin.
- Beat the butter and sugar until creamy.
- Add the vanilla essence and eggs, one at a time, beating in between. Beat until thick.
- Add the carrots and mix well.
- Sift all the dry ingredients together.
- Blend the wet ingredients with the dry.
- Pour the mixture into the baking tin.
- Bake for 30 minutes or until a skewer comes out clean.
- Leave in the tin for 10 minutes then tip out onto a cooling rack.
- Blend all the ingredients in a food processor or whip by hand.
- Smooth the topping over the top of the cake when cold.
- Sprinkle with grated chocolate if you like.
You may have noticed that my cookbook has changed its name. Not that it did it by itself – I helped it a little. I felt the title wasn’t exactly explaining the uniqueness of the afternoon tea items. This book was written during my Paleo period and each recipe follows the Paleo philosophy. Hence the name change. This is what it looks like now.
Hi Suzanne! I just wanted to say hello and thank you for sharing your experiences and recipes with us. Im in search for Low-FODMAP inspiration and you are providing me with a great deal. Thank you so much!
Have a good day, and continue the good work!
Best wishes
Julianne (from Norway)
Julianne, I love to hear from my readers so thanks heaps for dropping in and saying hello. If you ever have any specific questions, please get in touch through my contact page or leave a comment. I answer every email and comment. Good luck with your diet.
Lovely carrot cake! Glad you found a recipe that works for you. And glad that you’re going to be writing up all you’ve learned in a more structured way. Even those of us who don’t suffer from the same things you do can learn an awful lot, and I know there are things you’re doing that would probably benefit me if I applied them to my diet. Thanks!
Thanks so much, John, for always giving me such wonderful support in here. I am looking forward to posting my articles and almost have the first one finished.
The cake is still going strong and much appreciated.
I think that’s a really good name for your cookbook. So many are following the paleo diet so when they google cookbooks, yours should appear in the search engines. A great way to spread the word! What a beautiful looking carrot cake. I’d love a slice right now. Great that it stays fresh for a little longer than expected xx
Thanks, Charlie. That was part of my thinking. The Paleo diet has quite a crossover with the low FODMAP diet with a few notable differences and it helped me reach where I am today.
Believe it or not, the cake is still moist and tasty today. Hard to believe.
Does look fabulous. Carrot cakes never grow old with me. Its a great idea Suzanne to let people know the things you’ve learn. Good luck with the new posts
Thanks, Tania. It has been such a steep learning curve but I feel I have a real handle on it all now so it’s time to pass on that knowledge.
Suzanne love this cake too yummy and great paleo diet 🙂
Thanks, Maria.
I love carrot cake, this looks wonderful (especially the cream cheese icing!).
Got to have that cream cheese icing or it doesn’t feel complete.
Hi Suzanne,
Do your recipes also have calorie and nutritional information? I’m an IBS suffer and also trying to watch my weight. This cake looks amazing.
It is a very yummy cake but I would never say it was a slimming cake. I don’t use those calorie and nutritional gadgets on my blog because they are very inaccurate and I wouldn’t want someone thinking that this cake is low calorie when it is not. You could make it, have a wee piece and then give the rest to the family. LOL.
I thought cream cheese was high fodmap. Am I wrong? I haven’t tried it yet so I can’t rate it, but I am looking forward to giving it a try.
If lactose is a problem for you (only 25% of those with IBS malabsorb lactose), then you can have a small amount but not too much. If you are worried, leave off the icing.
Great, thanks, i didn’t realize. Could this be made into individual cupcakes?
Yes, it could with much less cooking time, of course.
Could you please advise what size of tin you use for your carrot cake?
Thanks
Jacqueline
I am sorry but I made this cake a while ago and don’t remember which tin I used. Just look at the mixture once it is made up and see which tin would be the best fit. It depends if you want to cake to be thick or thinner too.
Hi Suzanne after 7 years of morning d I came across fodmap I.m on my 5th day at the moment and things are looking up? I have tried all sorts of diets and nothing worked until now. I have a long way to go and I know now I must see the doctor to get tests. I love how you generate your meals and I’d like to ask you if you do a onion wheat and lactose free gravey. I have searched a lot of places and don’t seem to be able to find one without those ingredients. I try and make a decent one but nothing special yet hope you can help
Gravy is made from the juices of roasted meat – just make sure that no onions or garlic have been in the pan. You can use garlic-infused oil and spring onions or leeks (green part) instead. The flavour will be just as good.
I can’t wait to try this recipe this weekend for my husband and my daughter (my 2 valentines). Are there any adjustments needed for baking at high altitude? I live at 9600′
Congrats to your brother! How exciting!
This is a truly delicious cake but unfortunately I don’t know anything about cooking at altitude. Funny thing, but I don’t actually have a brother. What were you referring to?
Hi Suzanne, I’d like to try some of your cakes. But there is often rice flour needed. Here nobody sells rice flour. What flour would you suggest instead? Does buckwheat work, too?
And what is the difference between brown and white rice flour in the baking process? I mean, what are the characteristics of the brown flour?
P. S. You do a great job with your homepage. I really like it. 🙂
Try Asian shops for the rice flour. I get mine from an Indian shop. Baking without the gluten in wheat flour is tricky and not all combinations of flours work so you have to experiment. Brown and white rice flours would be interchangeable because the only difference is that the brown flour has a little more fibre.