The Ultimate Birthday Carrot Cake Recipe

with Collagen Beauty


A Healthy Carrot Cake Recipe for Your Birthday.

If you’ve been searching high and low for a healthy carrot cake recipe, then you just struck gold! Slice into a piece of happiness with our very special Birthday Carrot Cake, with the added benefits of collagen powder from our delicious caramel collagen, now the whole party can feel radiant!

 Adding veggies into this sweet treat boosts the nutritional profile of this birthday carrot cake, while also adding flavour and moistness. This easy recipe for carrot cake is worth celebrating and making a wish for, with natural ingredients that are all gluten free and refined sugar free, we’ll party and boogie on down for that.

The Benefits of Collagen Powder!

Caramel collagen is a glowing winner amongst our flavoured collagen collection and continues to fly off the shelves for good reason. The Benefits of collagen powder in this healthy carrot cake recipe, means not only are you getting a delicious caramel flavour injection, but also supporting your hair, skin, nails and gut wellbeing.

Our collagens and flavoured collagen collection are made with only pure wholefood ingredients; Verisol® Bioactive Collagen Peptides & 100% RDI of Vitamin C. Birthday carrot cake that boosts your inner beauty? Oh yes we did, all thanks to our caramel collagen joining the party!

A Healthy Birthday Carrot Cake Made Delicious!

We totally understand the struggle of wanting to make a birthday carrot cake that’s healthy and delicious, it’s the reason why we created this healthy carrot cake recipe.

Although we added our caramel collagen into this easy recipe for carrot cake, you can totally add one of our other favourite flavoured collagens like Vanilla Collagen powder. Want to make your birthday carrot cake even more nutritionally boosted? Try adding one of our Thriving Family Proteins (we suggest Thriving Family Smooth Vanilla). Thriving Family in a birthday carrot cake helps to boost your wellbeing with a plant-based protein & wholefood multivitamin blend with 17 vitamins and minerals.

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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

On Sale $39.60

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