Mini Carrot Cake loaves – Gluten-Free & Low FODMAP

Mini Carrot Cake loaves - Gluten-Free & Low FODMAPJim Davis quote
This is the second recipe I baked over the weekend and I am happy with it. The mini-loaves were light and moist but I didn’t trust them to to stay that way so I froze most of them in individual plastic bags to be microwaved when needed. In fact, the ones I left out were more dense the next day so I popped one in the microwave for 30 seconds and it came out light and moist again and the cream cheese didn’t have time to melt. I think the microwave is pretty essential for gluten-free baking which is not eaten immediately. But having said that, the lemon cake I made at the same time is still good today because of the syrup. I think I am finally getting the hang of this.

Tonight I made some bread rolls by throwing into a food processor  different flours and  starches to make up the gluten-free flour part, butter, plain yogurt and cheese. They turned out really well and now I can’t remember what I did. Quite stupid. I will have to try again and hope that my instincts kick in again. I even rolled some of the dough out quite thin and they turned into great savoury biscuits. Needless to say there is nothing left.
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Mini Carrot Cake Loaves

Ingredients

140gms/5oz unsalted butterMini Carrot Cake loaves - Gluten-Free & Low FODMAP
150gms/5.3oz caster sugar
150gms/5.3oz grated carrot
100gms/3.5oz grated raw potato
75gms/2.6oz dried blueberries
2 eggs
200gms/7oz my gluten-free flour
1 tsp cinnamon
1 tsp baking powder
50gms/1.7oz sunflower seeds

For the icing

150gms/5.3oz cream cheese
1-2 tsp lemon juice

MethodGluten-Free Flour Blend 2 250

1. Preheat the oven to 180°C/350°F.
2. Grease a set of mini-loaf tins. BUY HERE.

3. Beat the butter and sugar until creamy. If the butter is too hard, microwave it for 10 seconds.
4. Add the eggs one at a time and beat well.
5. Stir in the dried blueberries, seeds, carrot and potato.
6. Add the flour, cinnamon and baking powder.
7. Spoon into the tin moulds and smooth the tops.
8. Bake about 20 minutes until a skewer comes out clean.
9. Cool 5 minutes, then remove from the moulds and cool completely on a wire rack.
10. Beat the cream cheese and lemon juice together and pipe on top.
11. Sprinkle with a few more sunflower seeds and serve.

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Mini Carrot Cake loaves - Gluten-Free & Low FODMAP


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Comments

  1. says

    We freeze most of what we bake – there are only two of us, so it’d take forever to go through stuff otherwise. Most everything thaws quite well, and we often use the microwave to hurry things up. These are really fun looking carrot cakes! Love the size, and the icing looks wonderful!

  2. says

    I love making little mini cakes. I love how your recipe has dried blueberries in it. I often make cream cheese frosting but with icing sugar added – I’ll have to try it without. Love the quote! xx

    • says

      Cream cheese frosting is great with icing sugar but I am always trying to keep my sugar intake down so sometimes a sacrifice has to be made or that fructose load creeps too high.

    • says

      Nothing gets tossed out here because of hungry mouths but I certainly do eat too much then regret it so creating the perfect portions is a great idea.

  3. says

    These mini loaf carrot cakes are so adorable. And I bet they taste just as wonderful. These mini size are perfect for sharing with my neighbors. Can’t wait to try them out.

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