The traditional Carrot Cake made with a twist. Not only does every bite taste even better than it looks (and it looks pretty great), it is also packed full of collagen, helping you glow from the inside out!
Ingredients
Cake
- 2 cups gluten free plain flour
- 1 cup almond meal
- 1/2 cup coconut sugar
- 2 tbsp Beforeyouspeak Collagen Creamer - Vanilla
- 1 sachet Beforeyouspeak Collagen Coffee - Original
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tsp nutmeg
- Pinch of salt
- 2 eggs
- 1/3 cup coconut oil
- 1/3 cup honey
- 1/2 cup almond milk
- 300g grated carrot
- Crushed walnuts
Frosting
- 200g cream cheese
- 2 tbsp sugar free maple syrup
- 1 tsp vanilla extract
- 2 tbsp icing sugar
Method
- Preheat the oven to 180 degrees celsius.
- Line mini cake moulds with parchment paper.
- In a large bowl, whisk together melted coconut oil and honey. Ass the eggs and milk; combine.
- Fold in the flour, almond meal, coconut sugar and creamer.
- Add the baking powder, salt, cinnamon, and nutmeg. Fold in the carrot.
- Bake for 45 minutes.
- Prepare the frosting by beating all of the ingredients together. Allow cakes to cool before spreading the frosting.
- Top with walnuts. Enjoy!