Looking for more ways to incorporate collagen powder into your routine? Try baking with it!
Boost your collagen intake every time you fancy a sweet treat by adding collagen powder into your baked goods.
Our unflavoured grass-fed Collagen Peptides powder is the perfect choice to use in baking. Free from flavourings, this collagen powder can be mixed into your batter without affecting the taste or texture.
If you want to try baking with collagen powder, give this delicious Collagen Carrot Cake recipe a go! Made using gluten-free flour, two scoops of collagen powder, carrots, cream cheese, eggs, and a range of spices, this carrot cake recipe is easy to make and even easier to eat.
Top up your collagen levels with each bite to help support your skin health, plus a wide range of other health and wellbeing benefits. Read more about what collagen peptides are and how they can benefit your health here:
Collagen: The Lowdown
Discover everything you need to know about collagen supplements.
It’s time to put the apron on and try baking with collagen powder – enjoy!
Collagen Carrot Cake Loaf
- Servings
- 8-10 slices
- Prep Time
- 20 mins
- Cook Time
- 1 hr 30 mins
Ingredients
- 250 gluten-free flour
- 2 scoops Garden of Life Collagen Peptides
- 2 cinnamon
- 1½ ginger powder
- ¾ salt
- 2 baking powder
- ¾ baking soda
- 340 grated carrots
- 230 cream cheese (room temperature)
- 2 eggs
- 105 monk fruit sugar (or 225g caster sugar)
- 85 coconut palm sugar
- 162 Garden of Life Coconut Oil melted
- 1 vanilla extract
Frosting:
- 114g cream cheese
- 60g butter
- 195g icing sugar
- ¾ tsp vanilla extract
Optional toppings: chopped walnuts, pumpkin seeds and shredded carrots
Instructions
Preheat oven to 180°C / 350°F / gas mark 4.
First, whisk together all the dry ingredients, excluding the carrots.
Next, place cream cheese in a separate bowl with sugars and mix with a wooden spoon. Add in eggs and vanilla and mix together, slowly adding in coconut oil. Continue to whisk until smooth.
Fold carrots into the dry ingredients
Pour carrot mix into the wet ingredients and mix again with wooden spoon.
Grease a 9-inch loaf tin with coconut oil and line with greaseproof paper.
Spread batter evenly into the tin, then bake for 85 – 90 minutes.
Once cooked, let the carrot cake loaf cool for 20 minutes before removing it from the tin onto a cooling rack.
To make the frosting, cream together the cream cheese and butter with an electric mixer, then add in icing sugar one tablespoon at a time. Add vanilla and mix until smooth.
Spread frosting over cake loaf then top with shredded carrots, chopped walnuts and pumpkin seeds.
Enjoy!
