Low FODMAP Carrot Cake

Name: Low FODMAP Carrot Cake
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: American
Ingredients: 2 cups (290 g) low FODMAP gluten-free all-purpose flour,; 2 teaspoons baking powder; (use gluten-free if following a gluten-free diet); 1 teaspoon baking soda; 1 teaspoon salt; 1 cup (240 ml) vegetable oil,; 3/4 cup (149 g) sugar; 1/2 cup (107 g) firmly packed light brown sugar; 4 large eggs, (at room temperature); 2 teaspoons cinnamon; 1 teaspoon vanilla extract; 1 pound (455 g) carrots, (scrubbed, stem ends trimmed and discarded, finely grated); 3/4 cup (125 g) raisins; 3/4 cup (75 g) toasted walnut halves or whole pecans, (chopped); 6 tablespoons (3/4 stick; 85 g) unsalted butter, (at room temperature, cut into pieces); 3 cups (270 g) sifted confectioners’ sugar; 1/2 cup (113 g) Green Valley Organics lactose-free cream cheese; 2 teaspoons lemon juice, (preferably freshly squeezed (see Tips))