Gluten-free, low FODMAP Carrot Cake | Nutritious plant-based option – Froyda

Ingredients

• 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
• 150 g powdered sugar
• 200 g vegan butter, softened
• 2–3 tbsp rice milk
• 2–3 tbsp finely grated carrot
• 3–4 Walnüsse
• 3–4 whole star anise
• A little cinnamon, to taste