Carrot Cake - Gluten-Free & Low FODMAP
Author: Suzanne Perazzini
- 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.
Recipe by The Low Fodmap Diet at https://www.strandsofmylife.com/carrot-cake-gluten-free-low-fodmap/
3.2.2708