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
Ingredients
Carrot Cakes
- 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
Macadamia Icing
- 1 cup macadamias soaked overnight
- dash almond milk
- 2 tbsp lactose free or greek yoghurt
- 1 tbsp maple syrup
Instructions
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Preheat the oven to 180 degrees Celsius.
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Combine all the dry ingredients in a mixing bowl.
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Add all the wet ingredients and stir until everything is well incorporated.
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Distribute the mixture into a greased or lined muffin tray and bake for 15 minutes or until golden and cooked through.
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While the cupcakes are baking, combine the soaked macadamias, milk, yoghurt and maple syrup in a high speed blender.
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When the cupcakes are cool, spread the macadamia icing onto the cupcakes. Store in the fridge.
