Low FODMAP Carrot, Walnut & Linseed Cake

Low FODMAP Carrot, Walnut & Linseed Cake

Serves: 16 slices or 20 cupcakes


  • 3 ½ (410g) carrots, medium (topped, tailed and scrubbed)
  • 2 1/4 cups (250g) walnuts, roasted
  • ½ cup (143g) pineapple, finely chopped
  • 1 cup (150g) teff flour
  • 1 tsp (2g) xanthan gum (optional)
  • 3 tsp (9g) baking powder
  • ½ cup (50g) oat bran
  • ½ cup (80g) linseeds (flax seeds)
  • 2 eggs, large
  • 1 cup (190g) sugar, raw
  • 1 small pinch salt
  • 1 vanilla pod (scraped out seeds) (1/2 tsp seeds)
  • 3/4 cup (160g) oil, canola
  • ½ cup (127g) milk, low fat (lactose free if required)
  • Walnut halves to top cake (4g per half)



  1. Preheat oven to 160°C (175°C if not fan forced).
  2. Grease 25cm round cake tin/ line with baking paper OR grease 20 large muffin cases.
  3. Roughly chop walnuts.
  4. Grate or blitz carrots in a food processor until they are grated texture (not too fine).
  5. Place eggs, sugar, vanilla seeds, salt and oil in bowl and whisk for ~2 minutes.
  6. Sift flour, xanthan, baking powder into a large bowl and add linseeds and oat bran. Combine well.
  7. Add walnuts, pineapple and carrots and mix until thoroughly combined.
  8. Carefully fold in enough milk to make a batter (not too sloppy or stiff).
  9. Pour into the cake tin, or muffin cases and top cake(s) with walnut halves.
  10. Bake for ~ 50 minutes (the cup-cakes will take about 30 minutes). Cool on a rack


Suitable for freezing in airtight containers

Recipe from Monash University


Click here to download recipe PDF