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The Ultimate Birthday Carrot Cake Recipe

The Ultimate Birthday Carrot Cake Recipe

with Collagen Beauty

Difficulty

A bit cheffy

Serves

Ready in

4 hours

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

Ingredients

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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

Method

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.

On the day:

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.
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.
In a bowl, combine olive oil and coconut sugar, whisk until well combined. Add eggs and whisk until fully incorporated.
Add almond flour, Collagen Beauty Caramel, spices, baking powder, and baking soda.
Mix well. Add in grated carrots and stir to combine.
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.
Place cakes on a wire rack to cool for 10 minutes, then turn out onto a wire rack to cool completely.
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.
Note: If making/freezing ahead of time, ensure you partially defrost the layers in the fridge while still wrapped.
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.
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.
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.
Drizzle the caramel sauce over the front of each tier, allowing it to ooze down and create delicious drip lines.
Top with a cluster of mandarin segments, kumquats, and flowers on each tier.
Refrigerate until required.

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.

On the day:

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.
Preheat the oven to 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.
In a bowl, combine olive oil and coconut sugar, whisk until well combined. Add eggs and whisk until fully incorporated.
Add almond flour, Collagen Beauty Caramel, spices, baking powder, and baking soda.
Mix well. Add in grated carrots and stir to combine.
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.
Place cakes on a wire rack to cool for 10 minutes, then turn out onto a wire rack to cool completely.
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.
Note: If making/freezing ahead of time, ensure you partially defrost the layers in the fridge while still wrapped.
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.
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.
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.
Drizzle the caramel sauce over the front of each tier, allowing it to ooze down and create delicious drip lines.
Top with a cluster of mandarin segments, kumquats, and flowers on each tier.
Refrigerate until required.

The Ultimate Birthday Carrot Cake Recipe

with Collagen Beauty

Difficulty

A bit cheffy

Serves

Ready in

4 hours

A Healthy Carrot Cake Recipe for Your Birthday.

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

Method

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.

On the day:

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.
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.
In a bowl, combine olive oil and coconut sugar, whisk until well combined. Add eggs and whisk until fully incorporated.
Add almond flour, Collagen Beauty Caramel, spices, baking powder, and baking soda.
Mix well. Add in grated carrots and stir to combine.
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.
Place cakes on a wire rack to cool for 10 minutes, then turn out onto a wire rack to cool completely.
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.
Note: If making/freezing ahead of time, ensure you partially defrost the layers in the fridge while still wrapped.
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.
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.
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.
Drizzle the caramel sauce over the front of each tier, allowing it to ooze down and create delicious drip lines.
Top with a cluster of mandarin segments, kumquats, and flowers on each tier.
Refrigerate until required.

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.

On the day:

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.
Preheat the oven to 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.
In a bowl, combine olive oil and coconut sugar, whisk until well combined. Add eggs and whisk until fully incorporated.
Add almond flour, Collagen Beauty Caramel, spices, baking powder, and baking soda.
Mix well. Add in grated carrots and stir to combine.
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.
Place cakes on a wire rack to cool for 10 minutes, then turn out onto a wire rack to cool completely.
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.
Note: If making/freezing ahead of time, ensure you partially defrost the layers in the fridge while still wrapped.
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.
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.
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.
Drizzle the caramel sauce over the front of each tier, allowing it to ooze down and create delicious drip lines.
Top with a cluster of mandarin segments, kumquats, and flowers on each tier.
Refrigerate until required.