Sweet Walnut Topped Carrot Cake

Prep time 15 minutes 
Cooking time 45 minutes
Makes 12 – 14 slices


  • 1 cup vegetable oil
  • ¾ cup raw sugar
  • 3 eggs
  • 1 ½ cup gluten free self-raising flour
  • ½ teaspoon cinnamon
  • 1 carrot, peeled & grated
  • 125 grams lactose-free softened cream cheese
  • ½ cup icing sugar
  • ¼ cup chopped walnuts


  1. Preheat the oven to 180ºC. Grease and line a 24cm loaf tin.
  2. In a large bowl mix together oil, sugar and eggs.
  3. Add in flour and cinnamon and fold through grated carrot. Place mixture into lined loaf tin.
  4. Bake for 45 minutes or until cooked through and golden brown. Test that a skewer comes out clean.
  5. Allow cake to cool for 10 minutes in tin. Turn out and allow to completely cool.
  6. Once cool, use an electric beater to mix cream cheese and icing sugar until combined and fluffy.
  7. Spread icing over the top of the cake and top with chopped walnuts to serve.
Lydia Taylor - Low FODMAP Cooking

Lydia Taylor

Lydia Taylor is a current Nutrition Sciences student at Deakin University in Melbourne, Australia. She has a degree in Film and Television with Honours from Swinburne University and has been working within the digital space for over five years.  

As one of many Australians suffering from a digestive disorder, Lydia is passionate about low FODMAP cooking and has shared her experience on Instagram. Lydia has also developed a Low FODMAP recipe eBook. 

When Lydia isn’t in the kitchen developing recipes she spends time with her family and friends or curled up with a good book.  

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