Collagen Carrot Cake Loaf
Ingredients
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Dry:
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2 cups gluten-free flour
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2 scoops Garden of Life Collagen Peptides
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2 tsp. cinnamon
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1½ tsp. ginger powder
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¾ tsp. salt
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2 tsp. baking powder
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¾ tsp. baking soda
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2 cups shredded carrots (about ¾ lb.)
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Wet:
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8 oz. cream cheese (room temperature)
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2 eggs
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1 cup monkfruit sugar
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½ cup coconut palm sugar
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¾ cup melted coconut oil
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1 tsp. vanilla extract
Frosting:
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4 oz. cream cheese
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¼ cup butter
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1 ½ cups Swerve confectioner’s sugar
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¾ tsp. vanilla
Garnish:
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Chopped walnuts, pumpkin seeds and shredded carrots
Method
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Preheat oven to 350°F.
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First, whisk together all the dry ingredients, excluding the carrots.
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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.
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Fold carrots into the dry ingredients.
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Pour carrot mix into the wet ingredients and mix again with wooden spoon.
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Grease a 9-inch loaf tin with coconut oil and line with greaseproof paper.
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Spread batter evenly into the tin, then bake for 85 – 90 minutes.
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Once cooked, let the carrot cake loaf cool for 20 minutes before removing it from the tin onto a cooling rack.
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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.
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Spread frosting over cake loaf then top with shredded carrots, chopped walnuts and pumpkin seeds.
Enjoy!
