Low FODMAP Carrot Cake with Cream Cheese Frosting
Moist, spiced carrot cake topped with tangy cream cheese frosting. A classic dessert made FODMAP-friendly.
Instructions
- 1
Preheat oven to 350°F (175°C).
- 2
Grease two 9-inch round cake pans.
- 3
Whisk together rice flour, cornstarch, almond flour, baking powder, baking soda, xanthan gum, cinnamon, and pumpkin pie spice.
- 4
In a large bowl, beat brown sugar, oil, and eggs until smooth.
- 5
Add dry ingredients and mix until combined.
- 6
Fold in grated carrots and walnuts.
- 7
Divide batter between prepared pans.
- 8
Bake for 35-40 minutes until toothpick comes out clean.
- 9
Cool in pans 10 minutes, then turn out onto wire racks.
- 10
Cool completely before frosting.
- 11
For frosting: Beat cream cheese and butter until fluffy.
- 12
Add powdered sugar gradually, then vanilla.
- 13
Beat until smooth and spreadable.
- 14
Frost cooled cake layers.
FODMAP Notes
Carrots are low FODMAP. Almond flour is portioned appropriately across 16 servings. Use lactose-free cream cheese. Walnuts are safe at 10 halves per serving - this recipe portions correctly.
Tips
- 💡 Shred carrots finely for best texture
- 💡 Can make 24 cupcakes instead
- 💡 Refrigerate frosted cake
- 💡 Add crushed pineapple if tolerated
Recipe Notes
This carrot cake is everything you want - moist, warmly spiced, and topped with the perfect cream cheese frosting. It’s a crowd-pleaser that happens to be FODMAP-friendly.
Substitutions
- Nuts: Pecans or omit
- Cream cheese: Dairy-free cream cheese
- Oil: Melted coconut oil
Storage
- Refrigerator: Keeps 5 days (must refrigerate due to frosting)
- Freezer: Unfrosted layers freeze well
FODMAP Stacking Note
One slice (1/16 of cake) is a low FODMAP serving. All ingredients portioned appropriately.
Related Recipes
- Low FODMAP Banana Bread
- Low FODMAP Pumpkin Pie Pancakes
- Low FODMAP Chocolate Cake