I’m not unique in the fact that I absolutely love fall! I am a little different, though, in the fact that I can’t enjoy all of the fall’s best foods like most of my friends and family. Do I let that get me down? Unfortunately, yes sometimes I do, but I’m trying to stay positive and optimistic! It’s just food, right? Right!
Once you’ve been eating a low FODMAP diet for some time, it’s easy to know what you can and can’t eat. It’s also relatively easy to take a recipe and change it up so you can eat it! That holds true unless the main ingredient in a recipe is a food that you must avoid, for example, apples. High in fructose and polyols, apples are poorly absorbed in individuals with IBS. Darn it! We’re talking about missing out not only on apples, but also apple pie, apple cider, apple streusel, homemade applesauce, caramel apples, etc. I could go on forever! So what’s my game plan this fall? Overload. On. Pumpkin.
This pumpkin carrot cake is the perfect treat to go alongside your morning or afternoon cup of coffee! It’s fluffy, flavorful, and not too sweet. I made this for breakfast on Thanksgiving morning for my family to munch on while we were frantically cooking our big Thanksgiving Day meal! Below you’ll find the recipe to make this perfect fall treat for yourself, your friends, and your family. Enjoy!
- 4 eggs
- 1 cup coconut sugar
- 1/2 cup brown sugar
- 1 cup canola oil
- 1 15 oz can pure pumpkin puree
- 2 cups gluten free flour blend
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon pumpkin pie spice
- 1 cup shredded carrots
Preheat oven to 350°. In a separate bowl, whisk together flour, baking powder, salt, cinnamon, and pumpkin pie spice. Set this bowl aside. In a large bowl, mix eggs, sugars, oil, and pumpkin puree together with a beater. Gradually beat in dry mixture. Once combined, stir in shredded carrots. Grease an 8×12 pan. Bake at 350° for 25-30 minutes.