collagen carrot cake loaf
Recipes

Collagen Carrot Cake Loaf

collagen carrot cake loafcollagen carrot cake loaf

Makes: 1, 9-inch loaf

Use Organic

Dry Ingredients:

2 cups gluten-free flour                                               

2 scoops Garden of Life Collagen Peptides

2 tsp. cinnamon

1½ tsp. ginger powder

¾ tsp. salt

2 tsp. baking powder

¾ tsp. baking soda

2 cups shredded carrots (about ¾ lb.)  

Wet Ingredients:                                                                  

8 oz. cream cheese (room temperature)                      

2 eggs                                                                                       

1 cup monkfruit sugar                                                         

½ cup coconut palm sugar                                                

¾ cup melted Garden of Life Coconut Oil

1 tsp. vanilla extract                                                             

Frosting:

4 oz. cream cheese

¼ cup butter

1 ½ cups Swerve confectioner’s sugar

¾ tsp. vanilla

Garnish:

chopped walnuts, pumpkin seeds and shredded carrots

Preparation: Preheat oven to 350 degrees. First whisk together dry ingredients (except carrots). Next, place cream cheese in a bowl with sugars and press/mix together with a wooden spoon. Add in eggs and vanilla and now use a whisk to mix together and slowly add in oil and continue to whisk until smooth. Fold carrots into dry ingredients and then pour into wet ingredients and mix again with wooden spoon. Spray a 9-inch loaf pan with coconut oil then line pan lengthwise with parchment paper. Spread batter evenly into pan then bake 85-90 minutes. Let cool for 20 minutes then remove from pan to a cooling rack. To make frosting, cream together the cream cheese and butter with an electric mixer then add in confectioner’s sugar ½ cup at a time and vanilla, mixing until smooth. Spread frosting over cake loaf then top with shredded carrots, chopped walnuts and pumpkin seeds.

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