Low FODMAP Spiced Carrot Cake with Coconut Cream Frosting

Total time2 hr 5 min

Prep time25 min

Cook time40 min

Low FODMAP Spiced Carrot Cake with Coconut Cream Frosting

This spiced layer cake is packed with warm cinnamon, ginger, and turmeric, plus nearly three cups of freshly grated carrot folded right into an almond flour and tapioca starch batter for a tender, moist crumb. A touch of coconut oil and maple syrup rounds out the sweetness without ever feeling heavy, and the walnuts add a satisfying crunch in every slice. The real showstopper is the coconut cream frosting, whipped from chilled coconut milk until it's light, glossy, and holds its shape between the layers and over the top. Chilling the finished cake before slicing keeps the frosting firm and the layers clean-cut for serving. It's a beautifully spiced, naturally rich dessert that works wonderfully for a low FODMAP table, no one will guess it's better for digestion than your average carrot cake. Keep it in the fridge and slice as needed for an easy make-ahead treat.

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Ingredients

12 servings

For the coconut cream frosting

2 cans (13.5 oz each) full-fat coconut milk, refrigerated overnight
Grace Coconut Milk - 14 Fl. Oz.Chaokoh Coconut Milk - 13.5 Fl. Oz.Iberia Coconut Milk - 13.5 Fl. Oz.Iberia Organic 100% Natural Coconut Milk 13.5 Fl Oz Madame Gougousse Coconut Milk
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3 tbsp maple syrup
1 tsp vanilla extract

For the cake

3 cups almond flour
Ingredient note
A serving of up to about 1/3 cup of almond flour is low in FODMAPs. This recipe contains only about 1/4 cup per serving, making it likely Low FODMAP. If you prefer to always avoid almond flour, please tap it and change its rating to Red.
¼ cup tapioca starch
1 ½ tsp baking soda
2 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground turmeric
½ tsp fine sea salt
4 large eggs
½ cup maple syrup
⅓ cup coconut oil, melted and cooled
1 tsp apple cider vinegar
2 ½ cups finely grated carrots (about 4 medium carrots)
½ cup raw walnuts, roughly chopped (optional)

For serving

2 tbsp raw walnuts, roughly chopped (optional)

Instructions

1
The night before baking, place the 2 cans of full-fat coconut milk in the refrigerator upright. This allows the thick cream to separate from the liquid.
2
When ready to bake, preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.

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