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Morning Afterburn

Chilli Carrot Cake

Serves 10 - 12 Print Recipe


Chilli Carrot Cake
  • 50 mls of Morning Afterburn (Hot Chilli Mango Sauce SHU 43,000)
  • 3 carrots, finely grated
  • 2 oranges, rind and juice of
  • 1 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 2 teaspoons vanilla extract
  • 300ml maple syrup
  • 2 tablespoons macadamia nut oil
  • 1 cup apple sauce
  • 3 egg whites
  • 100g dried apricots, chopped
  • 100g dried peaches, chopped
  • 2 cups gluten-free flour
  • 2 teaspoons gluten-free baking powder
  • 4 tablespoons walnuts


    Preheat oven to 160C. In a large bowl, combine carrots, orange rind, juice, spices, vanilla, maple syrup, Morning Afterburn, oil, applesauce, egg whites, apricots and peaches. Fold in the flour and nuts and mix through. Spoon into a prepared baking tray. Bake in oven for 50 to 60 minutes until cooked through. Cool in the tin for 20 minutes before turning out onto a wire rack. Serve at room temperature.

    To make your own organic gluten-free flour, combine 4 cups organic maize flour, 4 cups organic brown rice flour, 1 cup soy flour, 1 cup buckwheat flour and 1 cup LSA. Mix well and store in an airtight container in the fridge.