My first memories of carrot cake were not happy ones. I thought I’d give it a try – my first foray into cake that contained vegetables – and was confronted with a dry slab of flavourless-ness with what could only be described as a smear of cream cheese icing. After that experience, I walked away from carrot cake and didn’t think I’d ever look back.
Then one day I was round at a friend’s house, and her mum brought out a carrot cake that I knew I couldn’t refuse. It was moist (I know, disgusting word but it’s so apt), and was shrouded in a gorgeous cream cheese icing that I could have eaten with a shovel.
It’s been a tumultuous journey creating a low FODMAP carrot cake recipe, but after multiple attempts, I think I’ve nailed it. Throughout this process I’ve discovered that I don’t absolutely love walnuts in carrot cake, you can come up with something resembling a cream cheese frosting that’s better for you, and that bad carrot cake is as bad as I remember.
Throughout it all, I have used Lofo Pantry plain flour, and it’s been great. Always there to support my baking endeavours, and huge flops. Not sponsored, just a quick side note.
Carrot Cake with Macadamia Icing
- 1 cup oat flour
- 1 cup Lofo Pantry plain flour
- 1/2 cup coconut sugar
- 2 tbsp cinnamon
- 1 tsp baking powder
- 1 tsp apple cider vinegar
- 1/4 cup almond butter
- 1 cup grated carrot
- 1/4 cup coconut oil
- 1/2 cup almond milk
- 1 egg
- 1 cup macadamias soaked overnight
- dash almond milk
- 2 tbsp lactose free or greek yoghurt
- 1 tbsp maple syrup
Preheat the oven to 180 degrees Celsius.
Combine all the dry ingredients in a mixing bowl.
Add all the wet ingredients and stir until everything is well incorporated.
Distribute the mixture into a greased or lined muffin tray and bake for 15 minutes or until golden and cooked through.
While the cupcakes are baking, combine the soaked macadamias, milk, yoghurt and maple syrup in a high speed blender.
When the cupcakes are cool, spread the macadamia icing onto the cupcakes. Store in the fridge.