
By fodmapeveryday.com
Low FODMAP Tropical Carrot Cake
Instructions
Prep:20minCook:45min
If you love carrot cake, we hope you have found our classic rendition, but this one is a bit different! A tropical carrot cake with pineapple, macadamia nuts, coconut, crystallized ginger, and a coconut cream cheese frosting – and no raisins in sight! This cake is based upon a version from my book, The Birthday Cake Book, and it does make a great birthday cake, as well as bake sale, or office party cake.Low FODMAP Serving Size: Makes one, 13-inch by 9-inch (33 cm by 23 cm) oblong cake; 24 pieces; 1 piece per serving.
Updated at: Thu, 27 Mar 2025 17:09:36 GMT
Nutrition balance score
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Ingredients
24 servings

326ggluten-free all-purpose flour
low FODMAP, 1 to 1 Gluten Free Baking Flour, divided

1 cupsweetened flaked coconut
such as

1 cupunsalted macadamia nuts
dry-roasted

¾ cupcrystallized ginger
pieces

1 tablespoonground cinnamon

2 ½ teaspoonsbaking powder
use gluten-free if following a gluten-free diet

1 teaspoonsalt

½ teaspoonbaking soda

396gsugar

1 cupoil
neutral flavored, such as vegetable oil, canola, safflower or rice bran

4eggs
large, at room temperature

2 teaspoonsvanilla extract

85gcarrot
finely grated peeled
1 x 20 ouncecan crushed pineapple in its own juice
well drained

455gfull-fat cream cheese
preferably brand, at room temperature

85gunsalted butter
at room temperature

135gconfectioners’ sugar
sifted, plus more as needed

½ cupcanned sweetened cream of coconut
such as Real Cream Of Coconut

1 teaspoonvanilla extract

Toasted sweetened flaked coconut
optional

unsalted macadamia nuts
Toasted chopped dry-roasted, optional
Instructions
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