Collagen Carrot Cake Loaf


  • Dry:

    • 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.)  


  • 8 oz. cream cheese (room temperature)                      

  • 2 eggs                                                                                       

  • 1 cup monkfruit sugar                                                         

  • ½ cup coconut palm sugar                                                

  • ¾ cup melted coconut oil

  • 1 tsp. vanilla extract     


  • 4 oz. cream cheese

  • ¼ cup butter

  • 1 ½ cups Swerve confectioner’s sugar

  • ¾ tsp. vanilla


  • Chopped walnuts, pumpkin seeds and shredded carrots


  1. Preheat oven to 350°F.

  2. First, whisk together all the dry ingredients, excluding the carrots.

  3. 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.

  4. Fold carrots into the dry ingredients.

  5. Pour carrot mix into the wet ingredients and mix again with wooden spoon.

  6. Grease a 9-inch loaf tin with coconut oil and line with greaseproof paper.

  7. Spread batter evenly into the tin, then bake for 85 – 90 minutes.

  8. Once cooked, let the carrot cake loaf cool for 20 minutes before removing it from the tin onto a cooling rack.

  9. 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.

  10. Spread frosting over cake loaf then top with shredded carrots, chopped walnuts and pumpkin seeds.



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