Ingredients: Flour (brown rice*, chickpea*), coconut sugar*, potato starch*, cinnamon*, baking powder* (corn starch*, potassium tartrate, sodium bicarbonate), baking soda, ginger*, clove*. (*) Organic ingredients

Nutritional content / 100g:

Energy 1341kJ / 3202kcal

Fat 1.5g

of which saturated 0,3 g

Carbohydrates 77.2g

- of which sugars 31g

Dietary fiber 3.2g

Protein 4.6g

Salt 0.3 g

How to make

Just add 250 g finely grated carrots, 100 ml oil, 3 eggs, 1 tbsp apple cider vinegar (or lemon juice).

For vegan muffins, replace eggs with 130g (1,2dl) soy yoghurt.

Preheat oven to 180 degrees (fan off)

Grease a cake pan (about Ø 20 cm or 25 x 12 cm)

Combine eggs, oil and apple cider vinegar in a large bowl and whisk well.

Add the baking mix to the mixture in the large bowl and stir until just combined. Fold in the grated carrots.

Pour the batter into the greased cake pan. Bake for 45-50 mins, until a toothpick inserted in the cake comes out clean. Let it cool down completely.

Note: Vegan cake takes about 5 minutes extra to bake. 

Tip: Make a dairy free frosting by whisking 200 g vegan cream cheese with 3 tbsp agave syrup and ½ tsp vanilla extract.

Net weight of the package: 315 g

Country of manufacture: Finland