The more nut butter you finish, the more carrot cake in a jar you can have. Easy. This jar carrot cake is a great snack on the go, at work or wherever you feel like it.
Nutrition (1 serving)
- 280 kcal
- 15 g carbohydrates
- 12 g fats
- 28 g protein
Per 3 portions
- 2 carrots
- 30 g spelt flour
- 30 g vanilla protein powder
- 1/2 packet baking powder
- 1 tsp cinnamon
- 1 tsp ginger
- 20 g Sweeteners
- 1/2 lemon zest
- 1/2 orange peel
- 15 g ghee
- 1 egg
- 60 ml milk
- 250 g curd cheese
- 250 g ricotta
- 30 g vanilla protein powder
- 1 tsp cinnamon
- 1/2 lemon juice
- Sweetener
Instructions
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Preheat the oven to 170 °C.
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Grate the carrot roughly.
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Start by preparing the sponge. Mix all the dry ingredients first - flour, protein powder, baking powder, cinnamon, ginger, sweetener, lemon and orange zest.
Add in the wet ingredients - melted ghee, egg, and milk.
Create a batter that is on the liquid side, and then add in the carrot.
Pour the batter into a baking tray lined with baking paper and bake for 20 minutes. Then leave to cool.
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Meanwhile, prepare the cream by thoroughly mixing all the cream ingredients.
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Let's layer up!
Remove small pieces from the cool sponge and press them into the bottom of the jar. Cover it with 1/2 of the cream. Follow with another layer of the sponge and then the rest of the cream. Finish it with your favourite nuts and leave it to cool in the fridge for a couple of hours.
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Enjoy!
