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Happy Easter! Low-FODMAP Carrot Cake Recipe

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Happy Easter! Try my Low-FODMAP Carrot Cake Recipe!

How to Make: Low-FODMAP Carrot Cake

Wheat-free, gluten-free, lactose-free and delicious!

WATCH the video!


This recipe is very easy to make and it’s low in FODMAPs.

Preheat oven to 350 degrees Fahrenheit

CAKE Ingredients:

1 cup Coconut Oil
1 1/3 cups Brown Sugar
3 Eggs
2 TBS Almond Meal
3 Cups Wheat-Free, Gluten-Free Flour
1 cup chopped Walnuts
4 cups Shredded Carrots
1 tsp Gluten-Free Baking Soda
1 1/2 tsp Allspice

FROSTING Ingredients:

4 TBS Butter (Butter contains a mere 0.01 gram of lactose per tablespoon)
2/3 cup of Lactose-free Cream Cheese
Zest of 1 lemon & juice of 1/2 lemon
4 cups confectioners’ sugar

CAKE Directions:

1. Using a large bowl, beat together oil,
sugar and eggs.
2. Fold in the rest of the ingredients
3. Pour batter into cake pan and bake
on middle shelf for 1 hour 10 minutes
4. Remove from oven and cool on a
wire rack for 20 minutes.

FROSTING Directions:

1. Use an electric mixer and beat
together butter, cream cheese, lemon
zest and juice.
2. Gradually add the confectioners’
sugar, little by little.
3. Spread on top of the cooled carrot

Hope you enjoy this cake as much as I did – be sure to SHARE with your friends!

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