Guess what we’ve been doing during lock-down? We’ve created some new products! We’d like to introduce you to our brand new…
These are both very popular foods, however for people with allergies and other dietary requirements, it’s very hard to find versions safe to eat.
History of Carrot Cake
Carrot cake has been around since the medieval period, when sweeteners were scarce and expensive and carrots added sweetness. However it somewhat fell out of popular culture for a very long time.
It was properly revived during and after the Second World War when sugar was rationed and sweet fruits were in short supply. Then it disappeared off our radar when treats became more available.
In the 1970s, it became popular again, alongside dieting because it was deemed a healthier option. Even the favoured cream cheese frosting appeared healthier too.
What makes our carrot cake different?
After the launch of our Crazy Carrot Cake Snack Bar, we knew this baking mix would be our next new product.
Unlike traditional carrot cake, our mix is free from all tree-nuts, dairy, egg and gluten, but is just as tasty.
Creative Nature’s sumptuously spiced carrot cake loaf mix is incredibly moist and light. This is going to be the perfect accompaniment to your elevenses, afternoon tea, dessert, or even breakfast – and why not?
A 100g slice of our cake, when prepared to the standard recipe, is only 352 Kcal. Most commercial cakes are between 350 and 500 kcal per 100g serving.
How to use the Carrot Cake Mix:
- 165g Grated Carrot
- 75ml Vegetable Oil
- 65ml Cold Water
- For a fluffier loaf, add 1tbsp White (or Apple Cider) Vinegar
How to make:
- Preheat oven to 180c/400f/gas mark 6
- Rip open this packet like you mean it! Then lovingly pour into a mixing bowl.
- Add the water and oil and blend for 5 minutes (sing your favourite song to pass the time, for bonus points try and change the lyrics to be about carrots!)
- Gently fold in the grated carrot (and a handful of raisins if you fancy)
- Scoop the beautiful blend into a greased 1lb loaf tin and bake for 30-35mins
- Graciously turn out the cake onto a cooling rack and do a celebratory jig before tackling the frosting. Try and keep busy for 30 minutes while the cake cools!
For a fabulous frosting:
(not included in the packet)
- 156g Powdered (Icing) Sugar
- 60g Extra Virgin Coconut Oil
- 30ml of your favourite milk
- Splash of Vanilla Extract
Whip it up
- Ensure coconut oil is room temp (nice and soft), then whisk it to a creamy texture in a bowl
- Practice multi-tasking by gradually adding the sugar while mixing together slowly
- Pop in the Vanilla, then slowly add the milk whilst mixing until you reach your desired consistency
- Want a firmer frosting? Use less milk
- Want a runny frosting that drips down the sides? Add a splash more milk.
- Keep your finished, frosted masterpiece in the fridge and enjoy with a cup of tea
Pancake and Waffle mix – was our next exciting mix.
Pancakes are not just for Shrove Tuesday. Also, we couldn’t decide what was a better breakfast: pancakes or waffles. Therefore, we created a mix that can do both.
These lusciously light and fluffy American-style pancakes are the perfect canvas for you to get creative in the kitchen. There are endless possibilities, from a simple maple syrup stack, to an outrageous fruit ensemble.
Free from the top 14 allergens including all peanuts, tree nuts, gluten, dairy, wheat and soya, this mix will cater for everyone at the breakfast buffet.
How to use the Pancake and Waffle Mix:
- 2 large eggs
- 130ml Milk
- 200ml Your Favourite Milk
- 2tbsp Apple Cider Vinegar
How to make:
- Pop your frying pan over a medium heat and add a splash of oil (or preheat your waffle maker if making waffles)
- In a mixing bowl, combine the wet ingredients, whilst thinking about all the yummy toppings you’re going to use.
- Add in this pancake mix and vanilla if desired. Stir until the batter is mixed, but still slightly lumpy to keep the air and make your pancakes/waffles fluffy.
- Using a ladle, measuring scoop or spoon, pour some batter onto the pan or add to your waffle maker.
- Cook for about a minute, until bubbles start popping on the surface, then carefully flip using a spatula. Waffles will take 3-5 minutes in a waffle maker.
- Cook the other side for about 30 seconds, until golden brown, then pop on your plate and do the next one.