Low FODMAP Classic Carrot Cake

Total time2 hr 5 min

Prep time30 min

Cook time35 min

Warm cinnamon, ginger, and nutmeg give this cake its cozy, spiced backbone, while three cups of finely grated carrot keep every layer moist and tender. The batter comes together quickly with eggs, a blend of granulated and brown sugar, and a good pour of vegetable oil, then gets folded with chopped walnuts or pecans for a bit of crunch in each bite. Baked in two rounds until they spring back to the touch, the layers cool completely before getting stacked and coated in a rich, tangy frosting that's beaten until light and spreadable. A short chill in the fridge firms everything up so the layers hold their shape when you slice in, revealing that classic moist, spiced crumb. It's a genuinely satisfying, from-scratch carrot cake, and it holds up beautifully as a low FODMAP option for anyone who still wants the full bakery-style experience.

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Ingredients

12 servings

For the cake

2 ½ 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
1 tsp ground ginger
½ tsp ground nutmeg
½ tsp salt
4 large eggs
1 ½ cups granulated sugar
½ cup packed light brown sugar
1 cup vegetable oil
½ cup sour cream
2 tsp vanilla extract
3 cups finely grated carrots (about 4 medium carrots)
1 cup chopped walnuts or pecans (optional)

For the frosting

1 lb cream cheese, softened
½ cup (1 stick) unsalted butter, softened
3 cups powdered sugar, sifted
1 tsp vanilla extract
¼ tsp salt

Instructions

1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper, then 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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