Carrot Cake Mix (1kg)
R150.00
|
|
INGREDIENTS:
SELF-RAISING FLOUR |
FRUCTOSE |
DRIED GRATED CARROT |
FLAX FLOUR |
CINNAMON POWDER |
VANILLA POWDER |
GINGER GROUND |
BICARB |
BAKING POWDER |
GUAR GUM |
PSYLLIUM HUSK POWDER |
SALT |
CARROT CAKE INSTRUCTIONS
3
cups plant milk
1 ¼
cup water
½
cup olive oil/vegetable oil
2
tsp apple cider vinegar
METHOD
In a
large mixing bowl, mix together all of the wet ingredients. Add the carrot cake
pre-mix to the wet ingredients and mix until well combined. Let the mixture
stand for 10 min allowing the carrots to re-hydrate. Divide cake batter into
two prepared cake tins and bake for 20-30 min. Do a toothpick test before
taking the cake out of the oven. Let cool and enjoy with icing of your choice.
Mary-Ann’s Icing Recommendation:
1 ½
cups of soaked cashews
1 ½
cups of soaked dates
1tsp
cinnamon
1tsp
vanilla essence
Blend
all the above ingredients together, adding reserved soaking water until you
reach a smooth thick icing. Enjoy!