Carrot Loaf Cake

Servings 12
Preparation time 20 minutes
Cooking time 70 minutes
Difficulty Easy/Moderate

Carrot Loaf Cake

Servings 12
Preparation time 20 minutes
Cooking time 70 minutes
Difficulty Easy/Moderate

A classic Carrot Loaf Cake recipe made low FODMAP with only a small few changes. This is the perfect cake to enjoy over the Easter holidays, or any time of year! Its deliciously moist and lactose-free ingredients mean you can still enjoy the tangy cream cheese frosting.

FoDMAP Content

Inulin

Lactose

Sorbitol

Fructose

FOS

GOS

Mannitol

Method

Preheat the oven to 140°C/285°F

Grease a loaf tin using oil and line with greaseproof paper.

Mix the eggs, carrots, oil, sugar and sultanas/raisins in a large bowl.

Next sieve in the flour and add the baking powder, cinnamon, vanilla extract and walnuts. Mix well.

Put the mixture in the lined tin and bake in the oven for 1 hour or until a skewer/knife inserted in the middle of the cake comes out clean.

Let it cool in the tin for 5-10 minutes before removing and leaving to cool fully on a wire rack.

For the frosting, mix the cream cheese and butter together. Add the orange zest, icing sugar and vanilla extract and combine well. Spread the icing over the top of the cake – make sure it is fully cooled as the icing will slide off otherwise.

Sprinkle chopped walnuts on top.

Cut into slices and enjoy!

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Ingredients

2 large eggs, whisked

140ml sunflower or vegetable oil

300g grated carrot

200g light brown sugar

100g sultanas or raisins

180g gluten-free, self-raising flour

1 tsp baking powder

1 tsp cinnamon

1 tsp vanilla extract

75g chopped walnuts, plus extra for serving

Pinch of salt

For the frosting:

Zest of 1 orange

50g icing sugar

200g lactose-free cream cheese

50g butter, room-temperature

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Carrot Loaf Cake

Carrot Loaf Cake

A classic Carrot Loaf Cake recipe made low FODMAP with only a small few changes. This is the perfect cake to enjoy over the Easter holidays, or any time of year! Its deliciously moist and lactose-free ingredients mean you can still enjoy the tangy cream cheese frosting.

FoDMAP Content

Method

Preheat the oven to 140°C/285°F

Grease a loaf tin using oil and line with greaseproof paper.

Mix the eggs, carrots, oil, sugar and sultanas/raisins in a large bowl.

Next sieve in the flour and add the baking powder, cinnamon, vanilla extract and walnuts. Mix well.

Put the mixture in the lined tin and bake in the oven for 1 hour or until a skewer/knife inserted in the middle of the cake comes out clean.

Let it cool in the tin for 5-10 minutes before removing and leaving to cool fully on a wire rack.

For the frosting, mix the cream cheese and butter together. Add the orange zest, icing sugar and vanilla extract and combine well. Spread the icing over the top of the cake – make sure it is fully cooled as the icing will slide off otherwise.

Sprinkle chopped walnuts on top.

Cut into slices and enjoy!

You can get exclusive access to all our recipes when you join our 6-Week Discovery Plan

Ingredients

For the frosting:

Aine Moran

Try these next

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IBS AWARENESS MONTH

20% Off

USE CODE

IBS2024

Recipes

Articles

Stories

Sesame Salmon with Lime & Ginger Quinoa Salad

Miso & Peanut Butter Noodle Salad

Chicken, tofu & spinach noodle soup

SIBO: The IBS Connection & how FoodMarble can help

Allergies vs Intolerances – What’s the difference?

Why Gluten Might Not be the Problem!

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Meet the Marblers: Kathleen’s Story

Meet the Marblers: Holly’s Story

GettingStarted Guides

For healthcare professionals

Carrot Loaf Cake

Carrot Loaf Cake

A classic Carrot Loaf Cake recipe made low FODMAP with only a small few changes. This is the perfect cake to enjoy over the Easter holidays, or any time of year! Its deliciously moist and lactose-free ingredients mean you can still enjoy the tangy cream cheese frosting.

FoDMAP Content

Method

Preheat the oven to 140°C/285°F

Grease a loaf tin using oil and line with greaseproof paper.

Mix the eggs, carrots, oil, sugar and sultanas/raisins in a large bowl.

Next sieve in the flour and add the baking powder, cinnamon, vanilla extract and walnuts. Mix well.

Put the mixture in the lined tin and bake in the oven for 1 hour or until a skewer/knife inserted in the middle of the cake comes out clean.

Let it cool in the tin for 5-10 minutes before removing and leaving to cool fully on a wire rack.

For the frosting, mix the cream cheese and butter together. Add the orange zest, icing sugar and vanilla extract and combine well. Spread the icing over the top of the cake – make sure it is fully cooled as the icing will slide off otherwise.

Sprinkle chopped walnuts on top.

Cut into slices and enjoy!

You can get exclusive access to all our recipes when you join our 6-Week Discovery Plan

Ingredients

For the frosting:

Aine Moran

Try these next

Sesame Salmon with Lime & Ginger Quinoa Salad

Miso & Peanut Butter Noodle Salad

Chicken, tofu & spinach noodle soup

Search recipes, articles, stories:

Never miss a recipe

IBS AWARENESS MONTH

20% Off

USE CODE

IBS2024

Getting
Started Guides