Low FODMAP Diet CARROT CAKE Recipe

YIELD: 12 SERVINGS

Since cream cheese is high in lactose, this low-FODMAP version skips the standard cream cheese–laden frosting in favor of a rich, vanilla-tinged brown butter glaze that isn’t overwhelmingly sweet. It’s the perfect complement to the spiced cake.

LOW FODMAP CARROT CAKE Ingredients

Cake

• 1¼ CUPS (203 G) BASIC FLOUR BLEND
• 1 TEASPOON GROUND CINNAMON
• ½ TEASPOON BAKING POWDER
• ½ TEASPOON BAKING SODA
• ¼ TEASPOON SALT
• ¼ TEASPOON GROUND NUTMEG
• 2 LARGE EGGS
• ½ CUP (100 G) GRANULATED SUGAR
• ¼ CUP (60 G) PACKED BROWN SUGAR
• ⅓ CUP (80 ML) CANOLA OIL OR OTHER NEUTRAL OIL
• 2 CUPS (220 G) SHREDDED CARROTS

Glaze

• 3 TABLESPOONS (42 G) UNSALTED BUTTER
• 1 TABLESPOON (15 ML) LACTOSE-FREE MILK, PLUS MORE IF NEEDED
• ½ TEASPOON PURE VANILLA EXTRACT
• 1 CUP (120 G) CONFECTIONERS’ SUGAR

LOW FODMAP CARROT CAKE GLAZE Steps

1. Preheat the oven to 350°F (180°C, or gas mark 4).
2. Line a 9-inch (23 cm) round cake pan with parchment paper and spray the sides with cooking spray.
3. To make the cake, in a medium bowl, stir together the Basic Flour Blend, cinnamon, baking powder, baking soda, salt, and nutmeg.
4. In a large bowl, beat the eggs, granulated sugar, brown sugar, and canola oil.
5. Beat in the shredded carrots.
6. Add the flour mixture and blend well.
7. Pour the batter into the prepared cake pan.
8. Bake for 30 to 35 minutes until a toothpick comes out clean.
9. Let the cake cool completely on a wire rack before turning it out onto a serving platter.
10. To make the glaze, melt the butter in a medium saucepan over low heat.
11. Continue to cook until the butter is lightly browned, about 3 to 4 minutes.
12. Stir in the milk and vanilla.
13. Add the confectioners’ sugar and stir until smooth.
14. Add more milk, a teaspoon at a time, until the mixture reaches a pouring consistency.
15. Pour over the plated cake and spread the glaze out using a spatula.

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