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A side on view of a gluten free carrot cake. The cake is a layer cake, topped with naked cream cheese icing. The sides of the cake are decorated with olive branches, and a lit sparkler stands in the middle of the cake. The cake sits on a wooden cake stand on a white linen backdrop

Gluten free carrot cake (FODMAP friendly)

Recipe makes 1 cake – double the recipe for a layer cake as in the photos
*Cups and measures are in Australian cups and measures. Use gram and ml for international accuracy.
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Prep Time 20 minutes
Cook Time 45 minutes
Course Dessert
Cuisine Food Intolerance Friendly
Servings 10 slices

Equipment

  • 24cm springform tin

Ingredients
  

FOR THE CARROT CAKE:

  • 400 g carrot grated
  • 1 teaspoon salt I used table
  • 120 g (3/4 cup)* white rice flour
  • 60 g (1/2 cup)* tapioca flour
  • 100 g (1 cup)* almond meal
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground nutmeg
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 150 g light brown sugar
  • 60ml (1/4 cup)* full cream lactose free milk
  • 1 teaspoon apple cider vinegar or lemon juice
  • 125ml (1/2 cup)* olive oil
  • 5 extra large eggs (45-55g per egg, weighed out of shell)
  • 1/2 cup walnuts well chopped (optional)

FOR THE CREAM CHEESE ICING:

  • 250 g lactose free cream cheese
  • 25 g butter
  • 1 teaspoon vanilla bean paste
  • 160g (1 cup) icing sugar
  • Lemon juice to taste
  • Grating of lemon zest optional
  • Pinch of salt

Instructions
 

TO MAKE THE CARROT CAKE:

  • Preheat the oven to 180 degrees Celsius. Grease and line a 24cm spring form cake tin (or two, if you’re doubling).
  • Grate the carrot (I like to roughly chop over my grated carrots for finer carrot bits) and place it in a colander or sieve over the sink. Sprinkle over the salt, and use your hands to rub it in. This will start drawing the moisture out of the carrots so you can wring as much liquid out as possible. Leave them to sit while you work on the rest of the cake.
  • In a large mixing bowl, combine all the dry ingredients. In another, crack out your eggs and lightly whisk them. I like to crack my eggs into a small bowl first to check they aren’t bad, before adding them in with the rest of the bunch.
  • In ONE FINAL BOWL, mix the milk and the apple cider vinegar to make a buttermilk.
  • While this is happening, keep wringing out your carrots. A considerable amount of liquid should be expelled, and they should almost look like handful of cooked shredded carrots. If you don’t wring them enough, the cake will be soggy, but also too carroty. It’s a thing. Once you really can’t wring any more liquid out of the carrots, set them aside.
  • Add the whisked eggs, oil and buttermilk to the dry ingredients, and stir thoroughly to incorporate. Add the carrots and stir again until they are evenly distributed.
  • If you’re adding walnuts, do so now. Keep in mind that they make the cake harder to slice, so make sure you chop them relatively finely.
  • Place the cake in the oven for 40-45 minutes, or until a skewer comes out clean.
  • Allow the cake(s) to cool COMPLETELY before moving on to icing them.

TO MAKE THE ICING:

  • Whip the cream cheese and butter at a high speed until smooth and light, before adding the remaining ingredients. Beat again to combine, scraping down the bowl as necessary. Adjust for taste and set aside.

TO FINISH THE CAKE:

  • Once the cake is completely cool, ice it using a flat knife or an offset spatula. Top with some florals if you’re feeling fancy, otherwise some extra walnuts and icing sugar. Keeps well in the fridge for a few days. You could probably also slice the cake and freeze it.
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