Low FODMAP Vegan Spiced Carrot Cake

Total time2 hr 5 min

Prep time25 min

Cook time40 min

This moist, warmly spiced carrot cake is loaded with finely grated carrots and a cozy blend of cinnamon, ginger, nutmeg, and cloves, giving every bite that classic cake-shop flavor. A neutral oil keeps the crumb soft and tender, while a touch of apple cider vinegar adds just enough tang to balance the sweetness. Toasted walnuts fold in for optional crunch, and the whole thing bakes up into an even, golden layer that's easy to slice and share. The frosting spread over the top is rich and fluffy, sweetened with powdered sugar and a hint of vanilla for that classic finishing touch. It's a great dessert to reach for when you're following a low FODMAP plan and still craving something indulgent. Simple to make ahead and slice into squares, it's the kind of treat that disappears fast at any gathering.

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Ingredients

12 servings

For the cake

2 tbsp ground flaxseed
Ingredient note
A 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.
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6 tbsp water
2 cups all-purpose flour
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
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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