Low FODMAP Carrot Cake Cupcakes

Indulge in these sweet cupcakes with cream cheese frosting! They're moist and chock full of goodness like FODMAP free carrots, toasted walnuts, and golden raisins. And they’re also gluten free!

Ingredients

Cupcake Batter

• 1¼ cup all purpose gluten free flour

• ½ cup white sugar

• ½ cup firmly packed brown sugar

• ¾ tsp baking soda

• ½ tsp baking powder

• ½ tsp salt

• 1 tsp cinnamon

• ¼ tsp all spice ((or nutmeg))

• 3 large carrots ((170g))

• 2 eggs

• ¾ cup vegetable oil

• 1½ tsp vanilla extract

• 2 tbsp low FODMAP milk

• 37 g walnuts ((you can also use pecans))

• 62 g raisins ((I used golden raisins))

Cream Cheese Frosting

• 8 oz dairy free cream cheese ((I used one 8 oz. package of Diaya Plain Cream Cheese Spread))

• 8 tbsp unsalted butter

• 1 tsp vanilla extract

• ¼ tsp salt

• 3 c confectioners sugar

Steps

Carrot Cake Cupcakes

1. In a large mixing bowl, combine the dry ingredients (flour, white sugar, brown sugar, baking soda, baking powder, salt, cinnamon, and all spice) and set aside

2. Peel and then grate the carrots

3. Preheat your oven to 350°

4. Take out the cream cheese and butter and let them sit at room temperature to soften

5. Measure out 37g of walnuts (you can also use pecans) and lay them on a baking sheet

6. Bake the pecans for 6 minutes so they get a nice toasted flavor

7. While the pecans are baking, whisk together your eggs, vegetable oil, vanilla extract, and milk in a second large mixing bowl

8. Fold in the grated carrots, toasted walnuts, and raisins

9. Fold the wet mixture into your dry mixture until completely combined

10. Coat the cupcake pan with cooking spray

11. Fill the cupcake tins about ¾ of the way with the carrot cake batter

12. Let bake for 20 minutes and cool

Cream Cheese Frosting

1. While the cupcakes are baking and cooling, make the cream cheese frosting

2. Cube the butter

3. Add the cream cheese and cubed butter to a stand mixer

4. Mix until smooth

5. Mix in the vanilla extract and salt

6. Slowly add the confectioners sugar until you reach your desired thickness

7. Fill the piping bag with the cream cheese frosting and pipe onto the cooled cupcakes

Notes

There is some oil in the batter and since we’re using cream cheese and butter for the icing, we’ll want to be careful with fat content. Although fat is not a FODMAP, it can still affect your gut motility and trigger IBS symptoms. You'll need to test how the fat content in these cupcakes affects you.

There aren’t any FODMAPs in the carrots!

The 37 g of Walnuts contain Oligos-Fructans and the 62g raisins we’re adding contain Fructans, so we don’t want to go overboard and get into FODMAP stacking territory. So, we’ll end up with 3g of walnuts and 5g of raisins per cupcake, which is well below the threshold recommended by Monash of 30g of walnuts and 13g of raisins. So, you see there is some leeway to add more of each, but since I have reactions even to the lowest amounts, I kept these measurements very low for myself!