Low FODMAP Collagen Carrot Cake

Written by Rebecca Collins on June 07, 2024

Gut smarter

Full of protein, fibre, and low FODMAP for sensitive stomachs (can make extra low FODMAP by switching coconut sugar for just raw sugar - ¾ cup in total). Made in one bowl, minimal ingredients, easy to make. 

Ingredients for the carrot cake loaf:

  • 2 small carrots: grated on the small side 
  • 3 organic eggs
  • ¾ cup avocado oil (or olive oil)
  • ½ cup raw sugar 
  • ¼ cup coconut sugar 
  • 1 & ⅓ cup GF flour 
  • 3 heaped vanilla Supergut Protein
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1 tsp cinnamon 
  • ¼ tsp nutmeg 
  • ½ cup chopped walnuts: plus more for decorating! 

Ingredients for the collagen frosting:

  • 1/2 cup soft icing sugar 
  • 4 tbsp unsalted organic butter (even better if it’s cultured!)
  • 1 heaped tbsp Collagen Restore™
  • 2 tbsp cream cheese
  • 1 tsp vanilla essence 


  1. Preheat your oven to 180 degrees Celsius and line a loaf pan with baking paper. Set aside. 
  2. In a large bowl, whisk together the eggs, sugars, vanilla, and oil until well combined. 
  3. Add in the flour, protein powder, baking powder and soda, salt, cinnamon and nutmeg.  Fold through the carrots and chopped walnuts. 
  4. Pour the batter into the prepared loaf tin and bake for 20-35 minutes (or longer depending on your oven). It should be browned and when a knife or cake tester is inserted, it should come out clean. 
  5. Once baked, leave to cool in the loaf tin for 5 minutes and transfer to a wire rack to cool for a further 10 minutes. 
  6. In a small bowl, add all the frosting ingredients. Using an electric whisk beat the ingredients until smooth with no clumps remaining. Set in the fridge for 20 minutes (or a couple of hours) to thicken. 
  7. Using a spoon or spatula, add the frosting on top and coat with a layer of chopped walnuts. Dig in and enjoy! 


  • This carrot cake will last in the fridge in an airtight container for up to 4 days.