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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
1

Preheat the oven to 140°C/285°F

2

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

3

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

4

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

5

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.

6

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

7

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.

8

Sprinkle chopped walnuts on top.

9

Cut into slices and enjoy!

10

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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

Aine Moran

BSc Nutritional Sciences

  • Added 2 April 2021

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