Carrot Cake - Gluten-Free & Low FODMAP
Author: 
 
Ingredients
For the cake:
  • 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
For the icing:
  • 250gms/8.8oz cream cheese
  • ½ cup icing sugar
  • Approx. 2 tsp lemon juice
Method
For the cake:
  1. Preheat oven to 180°C/350°F.
  2. Grease and line a baking tin.
  3. Beat the butter and sugar until creamy.
  4. Add the vanilla essence and eggs, one at a time, beating in between. Beat until thick.
  5. Add the carrots and mix well.
  6. Sift all the dry ingredients together.
  7. Blend the wet ingredients with the dry.
  8. Pour the mixture into the baking tin.
  9. Bake for 30 minutes or until a skewer comes out clean.
  10. Leave in the tin for 10 minutes then tip out onto a cooling rack.
For the icing
  1. Blend all the ingredients in a food processor or whip by hand.
  2. Smooth the topping over the top of the cake when cold.
  3. Sprinkle with grated chocolate if you like.
Recipe by The Low Fodmap Diet at https://www.strandsofmylife.com/carrot-cake-gluten-free-low-fodmap/