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The Ultimate Birthday Carrot Cake Recipe

with Collagen Beauty
recipe-difficulty
A bit cheffy
recipe-serves
12
ready-in
4 hours
The Ultimate Birthday Carrot Cake Recipe

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.

Treats + Desserts
Modern Wellness Cuisine
Pantry Items
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Topping:

  • 4.4 lbs Greek yoghurt, vanilla flavor
  • 2 mandarins
  • 6-7 kumquats for decoration
  • Cute flowers

Cake:

  • 3 tablespoons Collagen Beauty Caramel
  • ½ cup olive oil
  • 1 cup coconut sugar
  • 6 organic eggs
  • 4 teaspoons baking powder
  • 3 cups almond flour
  • ½ teaspoon baking soda
  • 4 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon ground ginger
  • 4 cups grated carrots

Maple Caramel:

  • 1 cup maple syrup
  • Pinch of sea salt
  • ½ cup sour cream

One day ahead:

  1. 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.

On the day:

  1. 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 320°F (160°C). Grease and line the different sized cake rounds with baking paper. You can use two sets of tiered cake tins or bake the cake in two batches if you have one set.
  3. In a bowl, combine olive oil and coconut sugar, whisk until well combined. Add eggs and whisk until fully incorporated.
  4. Add almond flour, Collagen Beauty Caramel, spices, baking powder, and baking soda.
  5. Mix well. Add in grated carrots and stir to combine.
  6. Spread the batter evenly into prepared pans (or leave half for a second batch if using one cake tin set). Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
  7. Place cakes on a wire rack to cool for 10 minutes, then turn out onto a wire rack to cool completely.
  8. Wrap individually in cling film and foil, place in the freezer for 1 hour to firm up. You can also prepare up to this point the day before and freeze the cakes overnight.
  9. Note: If making/freezing ahead of time, ensure you partially defrost the layers in the fridge while still wrapped.
  10. In a small saucepan, combine the maple syrup, sour cream, and salt. Whisk to combine and bring to a gentle simmer for 7-10 minutes to emulsify and thicken. Be careful not to let it boil rapidly or it will split. Set aside to cool, then refrigerate to thicken.
  11. Place 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. Repeat for the remaining tiers of the cake, working from largest to smallest.
  12. Using a large palette knife, ice the cake with the remaining labneh, spreading to coat but leaving a little of the carrot cake showing through for the ‘naked’ look.
  13. Drizzle the caramel sauce over the front of each tier, allowing it to ooze down and create delicious drip lines.
  14. Top with a cluster of mandarin segments, kumquats, and flowers on each tier.
  15. Refrigerate until required.