Gluten-Free Carrot Cake Loaf - FODMAP Friendly Accredited
      by Lakanto

      Crafted with the Low FODMAP diet in mind, this charming Gluten Free Carrot Cake Loaf featuring Lakanto's Golden Monkfruit Sweetener is bound to delight everyone. Elevate it with a touch of sugar-free candied walnuts for an extra special touch.

      Prep Time:

      20 minutes

      Cook Time:

      50-55 minutes

      Serves

      10

      Difficulty Level

      easy - medium 

      INGREDIENTS

      For the Loaf:
      • 2 ¼ cup / 300g gluten free plain flour
      • 1 tsp / 7g baking soda
      • 1 ½ tsp / 7g tsp baking powder
      • ½ tsp salt
      • 2 tsp cinnamon
      • 1 ¼ cup / 250g Lakanto Golden Monkfruit Sweetener 1:1 Raw Sugar Substitute
      • ½ cup / 125mL / 100g extra virgin olive oil
      • 4 large eggs (52g each)
      • 1 tsp apple cider vinegar
      • ½ cup / 125mL / 120g lactose free milk
      • 50g / ½ cup walnuts, roughly chopped
      • 3 carrots, peeled and grated (320g total)

      For the Icing:

      Candied Walnuts:


      METHOD

      1. Preheat your oven to 180°C (350°F) and line a loaf tin with baking paper.
      2. In a large mixing bowl, combine the gluten-free flour, baking soda, baking powder, salt, and cinnamon. Mix well.
      3. In another bowl, whisk together the Lakanto Golden Monkfruit Sweetener, olive oil, eggs, apple cider vinegar, and lactose-free milk until smooth.
      4. Gradually add the wet ingredients into the dry ingredients, stirring until just combined.
      5. Fold in the grated carrots and chopped walnuts until evenly distributed throughout the batter.
      6. Pour the batter into the prepared loaf tin and spread it out evenly.
      7. Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the centre comes out clean.
      8. While the cake is baking, prepare the icing. In a mixing bowl, beat together the lactose-free cream cheese, Lakanto Icing Powder and unsalted butter until smooth and creamy. Set aside.
      9. For the candied walnuts, melt the Lakanto Golden Monkfruit Sweetener in a pan over medium heat. Add the walnuts, stirring constantly until coated.
      10. Carefully pour the walnut mixture onto a sheet of baking paper and allow to cool completely before handling.
      11. Once the cake has finished baking, remove it from the oven and allow it to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
      12. Once the cake has cooled, spread the icing evenly over the top.
      13. Garnish the cake with the candied walnuts.

      LAK FODMAP Friendly Accreditation Recipe Logo

      This recipe has been officially accredited by FODMAP Friendly. This means it meets the low FODMAP guidelines and is suitable for inclusion in a low FODMAP diet. 

      Approx. Nutritional Information Per 170g Serve 442 kcal / 32g fat / 32g carb / 6g protein / 3g sugar / 2g fibre

      RSLA0388*

      Topics: Gluten Free Cake Baked Fodmap Friendly Accredited

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