Carrot Cake (low FODMAP, gluten free, moist and delicious!)

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This cake is my favourite carrot cake EVER.  It’s SO worth making!

INGREDIENTS:

½ cup white rice flour
¼ cup brown rice flour
¼ cup coconut flour
¼ cup tapioca starch
¼ cup potato starch
1 tsp xanthan gum
1 Tbsp cinnamon
2 tsp baking powder, gluten-free
1 ½ tsp baking soda
½ tsp pure stevia (I use Radiance Organic Stevia Sweet which can be purchased here: http://www.healthpost.co.nz/shop-by-brand/supplements-and-natural-health/radiance/stevia-sweet–stevia-extract-rdstvp.html)
½ tsp sea salt
4 eggs
1 cup oil (I use extra light olive oil, but canola oil would work)
2 cups carrots, grated
2 cups pineapple, crushed (unsweetened), lightly drained

DIRECTIONS:
Line and oil 2 23cm round cake tins.
Preheat the oven to 170C, fan bake.
Sift all of the dry ingredients into a large bowl, and stir to combine well.
In another bowl beat the eggs for about 3minutes (till light and fluffy), then beat in the oil, carrots and pineapple.
Pour the wet ingredients into the dry ingredients and fold in quickly, until just combined (don’t take too long, or the baking soda will start reacting before we ‘need’ it to).
Pour into the lined baking tins and bake for 30-35 minutes.
Once cooled ice with Cream Cheese Icing (see recipe below).  I spread a thin layer of frosting between the two cakes and some finely chopped walnuts (about 3 Tbsp or so), and then lather the remaining amount on the top of the cake with another 2 Tbsp walnuts just roughly broken.
Cream Cheese Icing
(if you’re lactose intolerant, like I seem to be, a small serving may be okay for you… but go with your own tolerance)
50g butter
125g cream cheese
½ tsp pure vanilla extract
1/16 to 1/8 tsp pure stevia (or to taste)
1-2 Tbsp milk. lactose-free

(Optional:  36grams of icing/powdered sugar.  I don’t prefer to add this, but my husband likes it much better if I do, so in it goes.  If the cake is cut into 12 pieces, which are a pretty big size each, there’s only 3grams icing sugar per slice, so it’s not too bad)

Beat the butter, cream cheese, vanilla and stevia, adding milk to desired consistency (I like the consistency of 2 Tbsp, personally).
Beat in the icing sugar if you so desire.

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