Low FODMAP Carrot Cake with Pineapple

Total time2 hr 5 min

Prep time30 min

Cook time35 min

Sweet grated carrots and well-drained crushed pineapple keep this layer cake incredibly moist, while warm cinnamon, ginger, and nutmeg give it that classic spiced-cake aroma as it bakes. The batter comes together quickly with a simple whisk-and-fold method, and a scattering of chopped walnuts or pecans adds a satisfying crunch if you want it. Each layer bakes up tall and tender, with a golden crumb that holds together beautifully once cooled and sliced. The frosting whips up light, fluffy, and richly smooth, spread generously between the layers and over the top and sides for that classic bakery-style finish. A short chill before slicing firms everything up so you get clean, picture-perfect layers in every piece. This one’s a genuinely solid pick for a low FODMAP dessert spread, delivering all the cozy, spiced-carrot-cake flavor you’re craving without any fuss.

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Ingredients

12 servings

For the cake

2 cups all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
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Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
2 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
½ tsp salt
1 cup vegetable oil
4 large eggs
1 cup granulated sugar
½ cup packed light brown sugar
2 tsp vanilla extract
3 cups finely grated carrots (about 4 medium carrots)
1 can (8 oz) crushed pineapple, well drained
Ingredient note
Canned and drained crushed pineapple is lower in FODMAPs than the fresh form, and this recipe uses only about 2 3/4 teaspoons per serving, so it is likely fine on a low FODMAP diet.
½ cup chopped walnuts or pecans (optional)

For the frosting

16 oz cream cheese, softened
½ cup (1 stick) unsalted butter, softened
3 cups powdered sugar, sifted
1 tsp vanilla extract
1 pinch salt

Instructions

1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper, and grease the parchment.
2
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until evenly combined.

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