carrot cake with walnut on white plate

Cannot-Resist Low FODMAP Carrot Cake

The cake that you carrot live without! Enjoy this veggie-filled treat that aligns with your gut goals yet satisfies your tastebuds. You love its sweet maple flavor, while its carrot content boosts fiber content. Kick it with carrots to reap the benefits of carotenoids and bioflavonoids—plant compounds that can decrease disease risk while supporting heart, immunity, and vision health.1

It’s a satisfying way to add a burst of color to your snack time or dessert. Equally made with low FODMAP ingredients, this recipe truly takes the cake! While it’s tasty enough to enjoy solo, it can also get transformed into an extra sweet treat with a dollop of dairy-free yogurt or coconut whip cream. Or, for a savory sensation, pop a slice in the toaster and top it with peanut butter or your favorite seed spread. After all, life’s batter with cake.

Makes: 12 servings
Serving Size: 1 slice
Prep Time: 10 minutes
Cook Time: 35 minutes

Ingredients for low fodmap carrot cake

  • 2 cups whole wheat flour
  • 2 large eggs
  • 2 cups shredded carrots
  • ½ cup unsweetened oat milk
  • 3 tbsp plant-based butter
  • ½ cup maple syrup
  • 1/8 cup vegetable oil
  • ¼ cup walnuts
  • 1 tsp vanilla extract
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp salt

Directions for low fodmap carrot cake

  1. Preheat oven to 350 degrees Fahrenheit.
  2. In large bowl, combine whole-wheat flour, baking soda, cinnamon, and salt. Mix until combined. Set aside.
  3. In a medium bowl, combine eggs, oat milk, softened butter, maple syrup, and vegetable oil. Mix until fully incorporated. Set aside.
  4. Slowly incorporate liquid mixture into dry ingredients. Stir until smooth.
  5. Fold in shredded carrots and walnuts until fully combined.
  6. In a greased baking pan, pour mixture until pan is approximately half full.
  7. Bake until passes toothpick test. Approximately 30 to 35 minutes.

Xavier, Ana Augusta, and Antonio Pérez-Gálvez. “Carotenoids as a Source of Antioxidants in the Diet.” Subcellular Biochemistry, 2016, pp. 359–375., doi:10.1007/978-3-319-39126-7_14.

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Nutrition facts

Per Serving

  • calories: 187kcal
  • carbohydrates: 26.5g
  • fat: 7.5g
  • fiber: 3g
  • potassium: 119mg
  • protein: 4.5g
  • saturated fat: 2.5g
  • sodium: 346mg
  • sugar: 9g
Photograph by Melissa Halas. All rights reserved. Used with permission.

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