Carrot Cake Mix (1kg)

R180.00

Carrot cakes usually sound healthy, but normally they are not. Except for this one! This mix is thrown together in such a way that when your carrot cake comes out the oven, it is fluffy and delicious… and healthy!

Ingredients: Mary-Ann’s gluten-free self-raising flour (rice flour, psyllium husk, guar gum, chickpea flour, cream of tartar, bicarb), fructose (see note below), carrots, cinnamon, vanilla, ginger, flax, and salt.
Free from: Sucrose, preservatives, additives, colourants, sulphur, gluten, any animal byproducts.

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    Note regarding fructose: The fructose we use is naturally occurring, derived from fruits and vegetables. Unlike High Fructose Corn Syrup (HFCS) commonly found in soft drinks and processed foods, which has been linked to various health concerns, fructose won’t upset your blood sugar and can be used by people with ADHD.

    How to make your carrot cake:

    Add the following

    • 3 cups plant milk
    • ½ cup olive oil/vegetable oil
    • 2 tsp apple cider vinegar

    Method: Soak carrots in hot water for 5 minutes, then add the plant milk and soak for another 5 minutes. Add the other ingredients, then gently blend. Divide cake batter into two prepared cake tins & bake for 40-45 min at 180°C. Do a toothpick test before taking the cake out of the oven. Cool & enjoy with icing of choice, but to stick to the healthy option, try 1 cup of dates and one cup of cashews soaked in water for 30 min, then blend until smooth with vanilla. Ice and decorate with pecan nuts.

    Weight 1 kg

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