Low FODMAP Vegan Spiced Carrot Cake
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Learn more →Ingredients
12 servings
For the cake
- 2 tbsp ground flaxseed
Ingredient noteA serving of up to about 1 tablespoon of ground flaxseed is low in FODMAPs. This recipe contains only about 1/8 tablespoon per serving, making it likely fine for most people. If you prefer to always avoid ground flaxseed, please tap it and change its rating to Red.
- 6 tbsp water
- 2 cups all-purpose flour
Chef's tipChoose 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
- ¼ tsp ground cloves
- ½ tsp salt
- ¾ cup organic cane sugar
- ½ cup packed light brown sugar
- ¾ cup neutral oil (such as canola or sunflower)
- ½ cup plant-based milk
- 2 tsp apple cider vinegar
- 1 tsp vanilla extract
- 3 cups finely grated carrots (about 4 medium carrots)
- ½ cup chopped walnuts (optional)
For the frosting
- 8 oz vegan cream cheese, softened
- ¼ cup vegan butter, softened
- 2 cups powdered sugar, sifted
- 1 tsp vanilla extract
- 1 pinch salt
Instructions
- 1
Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan and line the bottom with parchment paper.
- 2
In a small bowl, stir together the ground flaxseed and 6 tbsp water until combined. Set aside for 5 minutes, until the mixture thickens to a gel-like consistency.
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