Rich Carrot Cake – gluten-free and low FODMAP

Moist, warmly spiced, and naturally sweet, but not overly sweet – this gluten-free, low FODMAP and plant-based carrot cake proves that gut-friendly baking doesn't have to compromise on flavour.

Made with wholesome ingredients like freshly grated carrots, cozy cinnamon and finely ground almonds, this plant-based version delivers richness and balanced sweetness in every bite.

Whether you’re baking for a special occasion or simply craving a nourishing treat, this carrot cake offers all the comfort of tradition with ingredients that love you back.

 

SERVINGS: 12   |   PREP TIME: 40 MIN   |   BAKE TIME: 30-45 MIN

Ingredients

For the two carrot cake layers

• 500 g carrots, finely grated
• 350 g gluten-free flour (choose a flour made of rice flour and corn starch)
• 100 g ground almonds
• 200 g vegan butter
• 200 g white sugar
• 4 tbsp ground flaxseeds
• 12 tbsp or 80 ml hot water
• 200 ml rice milk
• 1 tsp ground vanilla
• 1 tsp cinnamon
• 2 tsp baking powder
• 2 tsp baking soda
• 2 tsp white or apple cider vinegar

For the buttercream

• 300 g powdered sugar
• 200 g vegan butter, softened
• 2–3 tbsp rice milk

For decoration

• 2–3 tbsp finely grated carrot
• 3–4 Walnüsse
• 3–4 whole star anise
• A little cinnamon, to taste

Instructions

1. Prepare pans
   Preheat the oven to 180°C (350°F) top and bottom heat. Lightly grease two 20–22 cm (8–9 inch) round cake pans.
   
   Mix the ground flaxseeds with the hot water and let sit for 5–10 minutes until a gel-like consistency forms.
   
   
2. Mix dry ingredients
   In a large bowl, combine the gluten-free flour, ground almonds, sugar, cinnamon, ground vanilla, baking powder, and baking soda. Mix well to distribute everything evenly.
   
   
3. Prepare wet ingredients
   In a separate bowl, whisk together the vegan butter, rice milk and the prepared flaxseed mixture until smooth. Fold in the finely grated carrots.
   
   
4. Make the batter
   Add the wet ingredients to the dry ingredients and stir until just combined. Now add the vinegar and mix shortly. Do not overmix to keep the cake light and tender.
   
   
5. Bake
   Divide the batter evenly between both cake pans. Smooth the top, and bake for about 35–45 minutes, or until a toothpick inserted into the center comes out clean.
   Allow the cake to cool completely.
   
   
6. Prepare the buttercream
   Beat the vegan butter and gradually add the powdered sugar and ground vanilla. Continue whipping until light and fluffy. Stir in the rice milk to adjust the consistency if needed.
   
   
7. Assemble
   Place teh first layer of cake on a plate. Add the second layer and cover the top with the remaining buttercream.
   
   
8. Decorate
   Top with finely grated carrot and chopped walnuts. Lightly sift the cinnamonon on top using a fine-mesh sieve. Arrange star anise for a decorative finish.
   
   
9. Serve
   Chill the cake briefly before serving so the buttercream firms up and the flavors can fully develop.
   
   

 

Low FODMAP Tips

Almonds are only low FODMAP in moderate portions, making serving size especially important for this recipe. With 100 g ground almonds divided into 12 slices, each piece contains approximately 8–9 g of almonds, meaning 1 slice is considered a safe low FODMAP serving, while 2 slices may still be tolerated depending on individual sensitivity and overall meal composition. During the elimination phase, sticking to 1 slice per meal is the most cautious approach. You can also leave out the almonds, if you prefer.

It is also important to use a gluten-free flour blend based on low FODMAP ingredients such as rice flour, corn starch, or potato starch, while avoiding high FODMAP flours like wheat, chickpea or bean-based alternatives. Ground linseeds (flaxseeds) add valuable soluble fibre, which can gently support digestion and bowel regularity.

Gluten-Free Tips

To ensure this carrot cake remains fully gluten-free, always choose a certified gluten-free flour blend, as well as gluten-free baking powder, vanilla, powdered sugar and linseeds to avoid hidden gluten or cross-contamination.

If you have celiac disease or severe gluten sensitivity, remember to always use separate baking tools and preparation surfaces.

The linseeds not only act as an effective egg replacement but also contribute additional fibre, helping support digestive balance on a gluten-free diet.