Low FODMAP Carrot Cake

My dad’s favorite treat is carrot cake, and I make it for him every year for Father’s Day in June and his birthday in October. This Father’s Day, I made it for him the way he likes it- gluten and dairy included! I couldn’t enjoy it with him, so I suddenly had a new recipe to test… low FODMAP carrot cake! It’s delicious, moist, and sweet. I used vegan cream cheese from Trader Joe’s in the frosting, and it’s just as good as dairy. I hope you enjoy this cake as much as I do!

FullSizeRender (6)

Cake Ingredients 

  • 3/4 cup of coconut sugar
  • 1/2 cup of coconut oil
  • 1 egg
  • 1 cup of gluten free flour blend (I used brand name Namaste)
  • 1 teaspoon of cinnamon
  • 1/2 teaspoon of baking soda
  • 1 teaspoon of vanilla
  • 1/4 teaspoon of salt
  • 1/2 teaspoon of ground nutmeg
  • 1 1/2 cups of shredded carrots

Cake Directions

Preheat oven to 350°. Grease a square glass pan. Beat to mix the sugar, oil, and egg. Beat in the remaining ingredients except for the carrots until combined. Stir in the carrots. Pour batter into greased pan. Bake for 25 to 35 minutes or until a wooden toothpick comes out clean from the center. Allow cake to cool before spreading with frosting.

Frosting Ingredients: 

  • 1/2 cup of vegan cream cheese
  • 2 – 3 cups of powdered sugar
  • 1 teaspoon of vanilla

Frosting Directions:

Beat ingredients and add powdered sugar until frosting reaches desired consistency. Spread to desired thickness on the cake once cooled.

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