This carrot cake is a feel-good twist on a classic, boosted with collagen. With added collagen to support healthy hair, skin, and nails, it’s a bake that works from the inside out while still delivering on flavour. Made with wholesome ingredients and warming spices, these mini cakes are the perfect balance of indulgent and nourishing.
Prep Time: Approx. 60 - 70 minutes (including baking and cooling time)
Quantity: 8 - 10 Single Serve Cakes
Difficulty: Moderate
Ingredients
Cake:
- 2 cups gluten free plain flour
- 1 cup almond meal
- 1/2 cup coconut sugar
- 2 tbsp Beforeyouspeak Collagen Complex - French 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
Icing:
- 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. Add the eggs and milk - combine.
- Fold in the flour, almond meal, coconut sugar and Collagen Complex.
- 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!