Carrot spice cake with silky cream cheese frosting (low FODMAP)

15 minutes prep • 45 minutes cook • Gluten-free • Low FODMAP • Makes 12 good-sized pieces • This cake is very easy to make and delicious to eat. Baking it will fill your home with the spicy-sweet smell of cinnamon and sugar so if you have anyone to impress, put this in the oven before they arrive! This cake is also best the second day so I always make it a day ahead and refrigerate it overnight before serving. This makes it a wonderful make-ahead dessert.

INGREDIENTS

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 cups finely-chopped walnuts (you can omit if you don’t like walnuts)

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

DIRECTIONS:

Preheat oven to 350 degrees F. Butter and flour a 9'‘ x 13” baking pan or two 9” round pans if you prefer.

Combine flour, baking soda, baking powder, cinnamon, and salt in a sifter.

Mix grated carrots, vegetable oil, and eggs in a mixing bowl and stir well to combine.

Add sugar and stir in.

Finally, add sifted dry ingredients and stir in.

If you’re using walnuts, stir those in now as well.

Pour batter into prepared baking pan. Bake at 350 degrees F for 45 minutes or until a toothpick inserted in the center comes out clean.

Let cool and frost with our silky cream cheese frosting (recipe below).

CREAM CHEESE FROSTING INGREDIENTS:

12 ounces lactose-free cream cheese, at room temperature

1 cup butter, at room temperature

2 tablespoons lactose-free sour cream, at room temperature (gives the frosting that silky quality)

1 teaspoon vanilla

2-3 cups sifted powdered sugar (or enough to achieve a good spreading consistency)

SILKY CREAM CHEESE FROSTING DIRECTIONS:

Combine cream cheese, butter, sour cream, and vanilla in the bowl of your stand mixer and mix until well blended and fluffy. Note: it’s very important to beat the cream cheese, butter, vanilla, and sour cream together before adding the sugar, and to make sure they’re at room temperature before you start. If your ingredients are too cold, or the sugar is added too early, the frosting will be lumpy.

Once the cream cheese mixture is well mixed and smooth, add enough powdered sugar to achieve a good spreading consistency.

Spread the frosting on the cake and chill the cake overnight or until ready to serve.

Enjoy!

Pro Tip: This cake is best the second day so I always make it a day ahead and refrigerate it overnight so it’s a great make-ahead dessert!

Original recipe inspired by Sarah Aitken of Ashland, Oregon

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