Fragrant, moist, and tender Low FODMAP Carrot and Orange Cake bursting with blueberries. A healthy and guilt-free recipe made with fresh ingredients. Gluten free, dairy free, and there’s a vegan option, too!
Sometimes you think about a recipe and you get lucky! It’s flavor and texture come out exactly like you imagined! I wanted to make a little pause from the Holiday season cooking frenzy and make a simple, flavorful cake with healthy ingredients.
This Low FODMAP Carrot and Orange Cake with Blueberries combines the density of a carrot cake with the moisture level of an orange cake. Its goodness comes from grated carrots, freshly squeezed orange juice and blueberries, flavored with orange zest, almond meal and a hint of cinnamon. And all of this without any dairy or gluten!
With this healthy, fluffy and flavorful carrot and orange cake with blueberries you won’t even miss the frosting!
To make this Low FODMAP Carrot and Orange Cake with Blueberries vegan, simply substitute eggs for flax eggs. How does it work? For each egg, mix 1 tablespoon of flax seeds with 3 tablespoons of warm water. Let the mixture rest for 5 minutes and pulse.
If you love moist cakes full of goodness, check out my Walnut Cake and my Banana Nut Bread.
Carrot and Orange Cake with Blueberries
Ingredients
- 7.9 oz | 225g carrots (3 medium)
- Zest of 1/2 an orange
- 1/2 cup | 120ml freshly squeezed orange juice (from 1 orange)
- 1/2 cup | 125ml olive oil
- 1/2 cup | 130g brown sugar
- 2 eggs
- 1 cup | 150g white rice flour
- 1 oz | 30g almond meal
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 cup | 80g blueberries
Instructions
- Preheat the oven to 350ºF | 180ºC.
- In a bowl, grate carrots, zest half the orange and set aside.
- Squeeze the juice of the orange and set aside.
- In a large bowl whisk the sugar with the oil for 2 minutes. Add the eggs until the batter starts to bubble.
- Stir in the orange juice, grated carrots and orange zest.
- Add the rice flour, almond meal, baking powder, salt, cinnamon and mix well. Fold in the blueberries.
- Pour mixture in a lined 8×8inch | 20*20cm brownie pan.
- Bake for 25-30 minutes. Let cool in the pan, unmold and serve.
- The cake will usually keep well in an airtight container for up to 5 days but it also freezes well if you use fresh blueberries. Wrap the cake in a double layer of plastic wrap and a layer of foil and freeze for up to 3 months. To defrost the cake, unwrap it and leave at room temperature for 3-4 hours.
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