Our 25th Birthday Carrot Cake

with Collagen Beauty

Slice into a piece of happiness with our very special 25th Birthday Carrot Cake. This is a cake worth celebrating! A luscious list of flavoursome ingredients, all gluten free and refined sugar free! Plus all the added benefits of Collagen Beauty this cake not only looks stunning, it’ll make the whole party feel radiant too.
Read more




2kg Greek yoghurt vanilla flavour

2 mandarins

6-7 Kumquats for decoration

Cute flowers


½ cup olive oil

1 cup coconut sugar

6 organic eggs

4 tsp baking powder

3 cups almond flour

½ tsp bicarbonate soda

4 tsp cinnamon

1 tsp nutmeg

1 tsp ground ginger

4 cups grated carrots

Maple Caramel:

1 cup maple syrup

Pinch of sea salt

½ cup sour cream 


Wooden Cake Stand

2 sets of 3 tiered cake tin (or one, but bake cake in two stages)

Cake palette knife


3 tbsp Collagen Beauty Caramel

  1. One day ahead make the topping by placing the greek yoghurt in some muslin, tie the corners of the muslin over a wooden spoon, then hang over a bowl to strain out the liquid overnight, leaving a thick labneh icing. Discard the liquid. Keep refrigerated until ready to use
  2. Preheat the oven to 160°C then grease and line the different sized cake rounds, line with baking paper.
We used two sets of tiered cake tins, but you can also bake the cake in two batches if you just have one set
  3. In a bowl combine olive oil and coconut sugar, whisk until well combined. Add eggs and whisk fully incorporated
  4. Add almond flour, Collagen Beauty Caramel, spices, baking powder and bicarbonate soda
  5. Add in carrots, stir to combine
  6. Spread batter evenly into prepared pans (or leave half for a second batch if using one cake tin set) and bake for 35-40 minutes or until a toothpick inserted into the centre comes out clean

  7. Place cakes on a wire rack to cool for 10 mins then turn out onto a wire rack to cool completely.
Then wrap individually in clingfilm and foil, place in the freezer for 1 hour to firm up. You can also do everything up to this point the day before and freeze the cakes overnight.
  8. Note, if making/freezing ahead of time, ensure you partially defrost the layers in the fridge while still wrapped
  9. To make your caramel, add the maple, sour cream and salt in a small saucepan, whisk as to combine, bring to a gentle simmer for 7-10 minutes to emulsify and thicken, be careful not to let it rapid boil or it will split. Set aside to cool, then refrigerate to thicken.
  10. Assemble the cake by placing one of the base layers onto a cake stand, top with a little of the labneh icing, then add the second base layer, adding another layer of icing mixture. Repeat for the remaining tiers of the cake working from largest to smallest
  11. Using a large pallet knife, ice the cake with the remaining labneh, spread to coat but leaving a little of the carrot cake showing through for the ‘naked’ look
  12. Drizzle over the caramel sauce on the front of each tier allowing it to ooze down and create delicious drip lines
  13. Top with a cluster of mandarin segments, kumquats and flowers on each tier
  14. Refrigerate until required

Servings: 12
Ready in: 4 hours (over 2 days)
Difficulty level: a bit chefy


Collagen Beauty™ Caramel

Collagen Beauty™ Caramel


Related Recipes

Mini Almond Honey Cakes

Mini Almond Honey Cakes

Lemon Meringue Cupcakes

Lemon Meringue Cupcakes

Kids no.2 Vanilla Berry Cake

Kids no.2 Vanilla Berry Cake

Kids No. 5 Chocolate Excavator Cake

Kids No. 5 Chocolate Excavator Cake