Carrot Cake

Prep time: 10 minutes
Cooking time: 45-55 minutes
Serves: makes 12 serves


  • 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


  1. Preheat oven to 170° Celsius (340° Fahrenheit). Grease and line a 20cm (8in) loaf tin.

  2. Put brown sugar EVOO, golden syrup, eggs and vanilla in a bowl and whisk to combine.

  3. 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.

  4. Pour batter into lined cake tin and bake for 45-55 minutes until cooked through. Allow to cool

  5. 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


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.


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