» Shake and Soup Recipes » Carrot Cake

Carrot Cake

(Serves 4)

Ingredients

• 4 Tony Ferguson French Vanilla packets
• 2 Tablespoons of LSA (Linseed, sunflower and almond meal)
• ½ Cup Tony Ferguson Fiber
• 2 Teaspoons of cinnamon
• ½ Cup of baking sweetener e.g. Splenda 
• 2 Teaspoons of cream of tartar
• 4 Small carrots or 2 large, grated
• ¼ Cup olive oil
• 1 Egg
• 20 Prunes, chopped into chunks
• 2 Teaspoons of vanilla essence
• Olive oil spray
  

Method

1. Pre-heat the oven to 330°F.
2. In a large bowl add shakes, LSA, fiber, cinnamon, sweetener, cream of tartar and combine.
3. Then add carrots, oil, egg, prunes and vanilla essence and combine all together.
4. Line a loaf tin with baking paper and spray lightly with olive oil spray (rubber loaf tins require no baking paper, just olive oil spray)
5. Place the mixture into the loaf tin and cover with aluminium foil.
6. Bake for 20 minutes at 330°F, then at 380°F for a further 20 minutes.
7. Remove from oven and allow to cool. Once cooled, slice into 12 slices.

Note

• This recipe serves 4 (3 slices per serve). It uses one Tony Ferguson Shake and one fruit serve per serve.
• Store in fridge.
• Ideal breakfast option in place of your morning shake or lunch/dinner option with a cup of tea after a large serving of vegetables.