Low FODMAP Tropical Carrot Cake

Name: Low FODMAP Tropical Carrot Cake
Ingredients: 2 1/4 cups (326 g) low FODMAP, gluten-free all-purpose flour, (such as Bob’s Red Mill 1 to 1 Gluten Free Baking Flour, divided); 1 cup (75 g) sweetened flaked coconut, (such as Angel Flake); 1 cup (132 g) dry-roasted, unsalted macadamia nuts; 3/4 cup (144 g) crystallized ginger pieces; 1 tablespoon ground cinnamon; 2 1/2 teaspoons baking powder; (use gluten-free if following a gluten-free diet); 1 teaspoon salt; 1/2 teaspoon baking soda; 2 cups (396 g) sugar; 1 cup (240 ml) neutral flavored oil, (such as vegetable oil, canola, safflower or rice bran); 4 large eggs, (at room temperature); 2 teaspoons vanilla extract; 2 cups (85 g) finely grated peeled carrot; 1, 20-ounce (567 g) can crushed pineapple in its own juice, (well drained); 16 ounces (455 g) full-fat cream cheese, (preferably Philadelphia brand, at room temperature); 6 tablespoons (85 g; 3/4 stick) unsalted butter, (at room temperature); 1 1/2 cups (135 g) sifted confectioners’ sugar, (plus more as needed); 1/2 cup (120 ml) canned sweetened cream of coconut, (such as Coco Real Cream Of Coconut); 1 teaspoon vanilla extract; Toasted sweetened flaked coconut, (optional); Toasted chopped dry-roasted, (unsalted macadamia nuts, optional)

www.fodmapeveryday.com

This Low FODMAP Tropical Carrot Cake is gluten-free, easy to make and features coconut, macadamias and crystallized ginger.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.fodmapeveryday.com.

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Ingredients

2 1/4 cups (326 g) low FODMAP, gluten-free all-purpose flour, (such as Bob’s Red Mill 1 to 1 Gluten Free Baking Flour, divided)
1 cup (75 g) sweetened flaked coconut, (such as Angel Flake)
1 cup (132 g) dry-roasted, unsalted macadamia nuts
3/4 cup (144 g) crystallized ginger pieces
1 tablespoon ground cinnamon
2 1/2 teaspoons baking powder; (use gluten-free if following a gluten-free diet)
1 teaspoon salt
1/2 teaspoon baking soda
2 cups (396 g) sugar
1 cup (240 ml) neutral flavored oil, (such as vegetable oil, canola, safflower or rice bran)
4 large eggs, (at room temperature)
2 teaspoons vanilla extract
2 cups (85 g) finely grated peeled carrot
1, 20-ounce (567 g) can crushed pineapple in its own juice, (well drained)
16 ounces (455 g) full-fat cream cheese, (preferably Philadelphia brand, at room temperature)
6 tablespoons (85 g; 3/4 stick) unsalted butter, (at room temperature)
1 1/2 cups (135 g) sifted confectioners’ sugar, (plus more as needed)
1/2 cup (120 ml) canned sweetened cream of coconut, (such as Coco Real Cream Of Coconut)
1 teaspoon vanilla extract
Toasted sweetened flaked coconut, (optional)
Toasted chopped dry-roasted, (unsalted macadamia nuts, optional)