Recipes — CARROT CAKE

Cheesecake Carrot Cake  For Carrot Cake 300 grams Carrot Cake Premix 3 eggs 360 ml milk 40 ml melted butter 180 grams carrots (grated) For Cheesecake 250 ml cream cheese ((medium fat if desired, or you can sub it for full cream yoghurt) ) 1 egg ((can sub for 2 egg whites) ) ¼ tsp salt sweetener drops For Granola Crust base 1 cup granola 1 tbsp nut butter 2 tbsp sticky sweetener (honey, maple syrup etc) 2 tbsp milk ((you may need more) ) ⅓ tsp salt Preheat the oven to 180 degrees Celsius. Prepare your Carrot Cake as...

Carrot Cake Pancakes Pancakes 50 grams Carrot Cake Premix ((can sub pancake premix) ) 1 egg 1 medium carrot (Grated ) Icing 1 tbsp yoghurt ((can sub cream cheese) ) 1 tbsp Xylitol Icing Sugar ((can sub for a sweetener of choice) ) Mix eggs and milk in a bowl with a fork. Grate carrot. Add premix and carrots and mix. Spoon Pancake premix onto a greased pan. Flip when brown. Top with Icing or Serve with yoghurt, a cream cheese frosting or some drizzle. Tip: add a tbsp of any premix to your icing to thicken it up. Shop...

Standard Bowl Cake  Make a bowl cake out of any premix by following this simple recipe 1 egg ½ cup milk ¾ tbsp Macro Mixes Premix of choice toppings of choice Mix 1 egg and ½ cup milk in a bowl. Add 3 heaped tbsp of any Macro Mixes Premix that you have. Add extra milk for desired consistency and stir. Microwave for 2-3 minutes. Top with anything your heart desires, some suggestions: Drizzle, yoghurt, berries, chocolate, nuts or granola.

Dried Fig Carrot Cake For Cake: 1 Carrot Cake Premix 3 eggs 360 ml milk 40 ml melted butter 180 g carrots 100 g turkish dried figs 3 shots all brown sherry For Sticky Sherry Glaze: 3 shots all brown sherry 2 tbsp erythritol 4 tbsp hot water For Cream Cheese Icing: 350 g fat free cream cheese ¼ cup erythritol juice from 1 lemon zest from one lemon For Cake: Preheat oven to 175 degrees and line cake tin. Blend 3 eggs, 360ml milk, 40ml melted butter and 180g carrots till smooth. Combine blended mixture with Carrot Cake Premix....