Mmmm, carrot cake. One of the strangest ideas for a cake (vegetable cake, ew) and yet an absolute baking classic. Throw in a can of crushed pineapple and some warm, sweet spices and you no longer have a cake. You have an experience. But can it be low FODMAP-ed? Yes, my good friends, yes it can. But does it taste like dirt? On this blog, definitely not. It is deliciously light and fluffy and moist, without being stodgy. But probiotic, really? Hells yes. Who doesn't want a cake that gives back?
For all you peeps who have no idea what probiotic means, let me reassure you it is not some weird bionic limb. No siree, probiotics are microorganisms that, when consumed, have amazing health benefits for the digestive system, specifically your gut. Those with IBS and coeliac disease can benefit hugely from consuming probiotics, as they add good bacteria to your gut which helps with healing and encourages good waste removal (helps you poo, basically). Probiotics are found in many different foods including; yogurt, kefir, sauerkraut, olives, pickles and, chocolate lovers rejoice, dark chocolate.
Now you have been edumacated about probiotics and their importance in a healthy digestive system, and faecal comment aside, this cake is looking much more appetising isn't it?
The recipe for the cake has been adapted from Saveur, and the base for the icing was found on Riddlelove. The original recipe for the carrot cake uses walnuts as the nut flour, but as my mum and I are allergic, I substituted the walnuts with almond meal. Using kefir in the icing gives the icing a wonderful lemony flavour and tastes similar if not identical to cream cheese icing. Bet your salivating now, right?
Hawaiian Carrot Cake with Probiotic 'Cream Cheese' Icing (Low FODMAP & Gluten Free)
Makes 2 8-inch round cakes
1 tbsp butter or canola oil spray, for greasing pans
4 eggs, divided and at room temperature
2 egg whites, at room temperature
1/2 tsp cream of tartar
1/2 cup sugar
1/3 cup light brown sugar
1 1/2 cups shredded carrot (4 medium)
1 can crushed pineapple, drained and squeezed dry
1/2 tsp vanilla extract
1 cup almond meal
1 cup cornflour
1/2 tsp baking soda
1/2 tsp salt
3/4 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp freshly grated nutmeg
1/3 cup butter, soft
3 cups icing sugar
1 1/2 tsp vanilla extract
3-4 tbsp kefir (or buttermilk)
- Heat oven to 190˚C with rack in the center position. Grease two 8-inch round cake tins with butter or oil and line with baking paper. Combine egg yolks with brown sugar in a medium bowl and beat on high speed 2-3 minutes until very thick and pale in color. Fold in shredded carrot, pineapple and vanilla extract; set aside.
- Add almond meal, cornflour, baking soda, salt and spices to a bowl and stir to combine; set aside.
- Beat egg whites and cream of tartar in a large bowl until foamy. Slowly whisk in sugar and beat whites until stiff and glossy. Fold walnut mixture gently into whites, then fold blended whites gently into carrot mixture.
- Divide mixture evenly between the two pans and bake in the centre of the oven for 20-25 minutes until the cakes are lightly browned and pulled away slightly from the edge of the tins.
- Allow to cool for around 30-45 minutes, then run a knife around the edge to loosen the cakes and invert onto a wire rack.
- To make the icing, cream butter and sugar until smooth. Add kefir and vanilla and beat until well combined and fluffy.
- Transfer cakes to serving plate or storage container. Spread icing over surface of one of the cakes, place the second cake on top and then use remaining icing to cover the surface of the cakes. Cover and chill until ready to serve.
NOTE: Keep cake in fridge when not being consumed, to prevent it going off.