Carrot Cake with Brown Butter Caramel Cream Cheese Frosting (low FODMAP)

15 Minutes prep • 45 Minutes cook • Low FODMAP • Gluten-free • Serves 12 • Ok to make ahead: Steps 1 - 5

I used to think classic cream cheese frosting is what made carrot cake so good. And then I tried browning the butter and adding some heavy cream to the frosting — and it changed the game. This extra-special carrot cake is easy to make and you can be certain the whole table will love it. This cake is best on the second day so it’s a good one to make ahead and refrigerate overnight before serving. Perfect for a party, potluck, or picnic!

Ingredients: Cake

2 cups sifted gluten-free all-purpose flour

2 teaspoons baking soda

2 teaspoons baking powder

2 teaspoons cinnamon

1 teaspoon salt

3 cups grated carrots

1 and 1/3 cups vegetable oil

4 slightly beaten eggs

2 cups granulated sugar

1/2 cup drained crushed pineapple or finely-diced fresh pineapple

1/2 cup walnuts, chopped (optional)

Ingredients: Frosting

1/2 cup salted butter, at room temperature

1/4 cup heavy cream

3 ounces lactose-free cream cheese, at room temperature

1/12 - 2 cups powdered sugar, sifted

2 teaspoons vanilla extract

Directions: Cake

(1) Prepare: Preheat oven to 350 degrees F. Butter and flour a 9'‘ x 13” baking pan or two 9” round pans if you prefer. Line the bottom of each round pan with parchment to ensure cake layers come out of the pan cleanly.

(2) Combine dry ingredients: Measure flour, baking soda, baking powder, cinnamon, and salt in a sifter.

(3) Combine wet ingredients: Mix grated carrots, chopped pineapple, vegetable oil, and eggs in a mixing bowl and stir well to combine.

(4) Add remaining dry ingredients: Add sugar and stir in. Finally, add sifted dry ingredients and stir in.

(5) Bake: Pour batter into prepared baking pan(s). Bake at 350 degrees F for 45 minutes or until a toothpick inserted in the center comes out clean. Let cool and frost with brown butter caramel cream cheese frosting.

Directions: Frosting

(6) Make the caramel: Melt the butter together with the brown sugar and heavy cream in a saucepan. Bring to a boil and cook 2 minutes or until the sugar has dissolved. Add a pinch of salt and stir to mix in. Remove from the heat and add to the bowl of a stand mixer. Let cool completely.

(7) Add the remaining ingredients: Add the cream cheese and beat until creamy. Sift in the powdered sugar, then add the vanilla. Beat until well combined. The frosting should be creamy, if it’s too thin, put the frosting in the refrigerator for 10-15 minutes.

(8) Finish: Frost the cake and refrigerate overnight if possible for the best flavor. Serve at room temperature the next day with a dusting of fresh-grated nutmeg.

Eat and enjoy every bite because you can!

Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted. 

Link note: This post contains links for you to easily purchase items listed on the page. In some cases, we have provided a special discount code for IBS Game Changers so be sure to use it when you purchase an item to get the discount that has been arranged just for you! As an Amazon Associate, I earn a commission from qualifying Amazon purchases. 

More Deliciously Low FODMAP™ dessert recipes