Prep time: 10 minutes
Cooking time: 45-55 minutes
Serves: makes 12 serves
Ingredients:
- 80g brown sugar
- 170g extra virgin olive oil
- 110g maple syrup
- 3 eggs
- 7g (1 tsp) vanilla essence
- 180g gluten free plain flour
- 5g (1 tbsp) Kfibre
- 12g (3tsp) baking powder
- 4g (1 tsp) baking soda
- 6g (1.5 tsp) ground cinnamon
- 2g (1 tsp) cloves
- 1g (¼ tsp) ground nutmeg
- 1g (¼ tsp) ground cloves
- 300g grated carrot
- 50g (½ cup) walnuts, chopped
For the frosting:
- 250g lactose free cream cheese, softened
- 120g butter, softened
- 375g icing sugar
- 15g (2 tbsp) walnuts, chopped
Method:
- Preheat oven to 170° Celsius (340° Fahrenheit). Grease and line a 20cm (8in) loaf tin.
- Put brown sugar EVOO, golden syrup, eggs and vanilla in a bowl and whisk to combine.
- In a separate bowl, sift flour, baking powder, baking soda, spices and Kfibre. Pour the wet mixture into the dry mixture and stir gently to combine. Fold in grated carrots and walnuts.
- Pour batter into lined cake tin and bake for 45-55 minutes until cooked through. Allow to cool
- Make the frosting. Place lactose free cream cheese and butter in a bowl and mix with a hand mixer until creamy. Slowly add icing sugar continuing to mix until well combined. Ice cake once cool
Modifications:
Dairy free: use dairy free spread and dairy free cream cheese for frosting
Gluten Free: Ensure gluten free baking soda and icing sugar
Monash University Low FODMAP Certified™ recipe: One serving of a meal made in accordance with this recipe can assist with following the Monash University Low FODMAP diet™. A strict low FODMAP diet should only be commenced under the supervision of a healthcare professional.
