Low FODMAP Carrot Cake Recipe 

This moist Low FODMAP Carrot Cake Recipe is made with gluten-free flour, grated fresh carrots, warm spices, brown sugar, and a smooth lactose-free cream cheese frosting. The result is a tender, spiced dessert that offers all the classic flavor without the stomach ache. It is perfect for a birthday celebration or a cozy afternoon treat, making enough for 10 to 12 people.

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Low FODMAP Carrot Cake Recipe Ingredients

For the Carrot Cake:

• 1 1/2 cups (about 180 g) gluten-free all-purpose flour blend (rice-based with xanthan gum)
• 1 teaspoon gluten-free baking powder
• 1/2 teaspoon gluten-free baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger (optional)
• 1/2 teaspoon fine salt
• 1 cup (200 g) light brown sugar, packed
• 1/4 cup (50 g) white granulated sugar
• 3 large eggs
• 1/2 cup (120 ml) neutral oil (canola, sunflower, or vegetable oil)
• 1/4 cup (60 ml) lactose-free milk (or rice milk), at room temperature
• 2 teaspoons pure vanilla extract
• 2 cups (about 200 g) finely grated carrots (peeled and lightly packed)
• 1/3 cup (about 35 g) chopped walnuts (optional)

For the Low FODMAP Cream Cheese Frosting:

• 6 oz (180 g) lactose-free cream cheese, cold but slightly softened
• 1/4 cup (60 g) lactose-free butter or low FODMAP plant-based butter, softened
• 1 1/2–2 cups (180–240 g) powdered sugar (sifted)
• 1 teaspoon pure vanilla extract
• 1–2 tablespoons lactose-free milk (only if needed to thin the frosting)

How To Make Low FODMAP Carrot Cake Recipe

1. Prepare the oven and pan: Preheat your oven to 350°F (175°C). Grease an 8-inch round or square cake pan with a little oil. For the easiest removal, line the bottom of the pan with parchment paper.
2. Whisk the dry ingredients: In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Ensure the spices are mixed evenly so there are no clumps.
3. Mix the wet ingredients: In a separate medium bowl, whisk together the brown sugar, white sugar, eggs, oil, lactose-free milk, and vanilla extract. Continue whisking until the mixture is smooth and slightly thick.
4. Combine the mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Gently fold them together with a spatula or wooden spoon just until you no longer see dry flour. Be careful not to overmix.
5. Fold in the carrots: Add the finely grated carrots and walnuts (if using). Fold the batter gently again until the carrots are evenly spread throughout. The batter will be fairly thick.
6. Bake the cake: Scrape the batter into your prepared pan and smooth the top. Bake for 30–35 minutes. The top should be golden and springy, and a toothpick inserted in the center should come out clean or with just a few moist crumbs.
7. Cool completely: Let the cake cool in the pan for 15 minutes, then remove it and place it on a wire rack. It must cool completely before you frost it, or the frosting will melt.
8. Make the frosting: In a clean bowl, beat the lactose-free cream cheese and butter together until smooth. Add the vanilla and powdered sugar, beating until fluffy. If it is too thick, add a teaspoon of milk.
9. Frost and serve: Spread the frosting evenly over the cooled cake. Slice into 10–12 pieces to ensure the serving sizes remain low FODMAP compliant.

Recipe Tips

• Grate Carrots Finely: Use the small holes on your box grater for the carrots. Finely grated carrots melt into the batter better, making the cake moist rather than chunky.
• Room Temperature Ingredients: Ensure your eggs and lactose-free milk are at room temperature before mixing. This helps the batter emulsify (blend) properly, resulting in a better rise.
• Don’t Skimp on Cooling: It is tempting to frost the cake while it is warm, but this will cause your cream cheese frosting to slide right off. Wait until the cake is cool to the touch.
• Check Your Flour: Make sure your gluten-free flour blend includes xanthan gum. If it doesn’t, the cake might crumble easily. Also, avoid blends with high-FODMAP ingredients like chickpea flour or inulin.

What To Serve Low FODMAP Carrot Cake

This rich cake is a complete dessert on its own. However, it pairs perfectly with a warm cup of black tea, coffee, or a lactose-free latte. The bitterness of coffee balances the sweet frosting well.

For a fresh contrast, serve the cake with a few fresh blueberries or strawberries on the side. If you want extra spice, a light dusting of cinnamon over the frosting looks beautiful and adds aroma.

How To Store Low FODMAP Carrot Cake Leftovers

• Refrigerate: Because of the cream cheese frosting, this cake must be kept cold. Store it in an airtight container in the refrigerator for up to 4–5 days.
• Freeze: You can freeze slices of the cake (frosted or unfrosted). Wrap them tightly in plastic wrap and place them in a freezer bag for up to 3 months. Thaw in the fridge before eating.

Low FODMAP Carrot Cake Recipe Nutrition Facts

Serving Size: 1 slice (1/12 of cake)

• Calories: 410 kcal
• Total Fat: 22g
• Saturated Fat: 6g
• Cholesterol: 60mg
• Sodium: 240mg
• Total Carbohydrate: 52g
• Dietary Fiber: 1.5g
• Sugars: 38g
• Protein: 4g

Frequently Asked Questions

• Are carrots low FODMAP? Yes, carrots are naturally free of FODMAPs. This means you can eat them freely without worrying about portion sizes, making them an excellent ingredient for gut-friendly baking.
• Can I make this dairy-free? Yes. The cake batter uses oil and lactose-free milk (which can be swapped for almond or rice milk). For the frosting, simply use a dairy-free cream cheese alternative and dairy-free butter.
• Why did my cake sink in the middle? This often happens if the oven door was opened too early during baking or if the cake was underbaked. Avoid opening the oven until at least 25 minutes have passed.

Try More Recipes:

• Low FODMAP Brownies Recipe 
• Low FODMAP Blondies Recipe
• Low FODMAP Banana Nice Cream Recipe