Blended Carrot Cake with Cream Cheese Glaze

Makes: 1 X 20cm round or square cake

Cake Ingredients:

• 1 cup oil
• 1 cup caster sugar
• 4 eggs
• 4 carrots, roughly chopped
• 2 1/4 cups plain flour
• 2 teaspoons baking powder

Glaze Ingredients:

• 150g spreadable cream cheese
• 1 cup icing sugar 
• 1 teaspoon lemon juice 
• 3/4 cup chopped walnuts 

Method:

• Preheat oven to 180 degrees Celsius and prepare a 20cm square or round cake tin by greasing well
• Place the oil, sugar, eggs and carrots in a food processor and blend until smooth
• THERMO COOKING [Speed 6, 20 seconds]
• Pour the mixture into a mixing bowl and add in the remaining cake ingredients and fold through using a spatula until well combined
• Pour the batter into the prepared cake tin and bake for 40-50 minutes or until a cake skewer comes out clean
• Remove the cake from the oven and allow to cool in the tin for at least 10 minutes before transferring to a wire cake rack.

• To make the glaze, blend the ingredients together and pour over the cooled cake
• Top with the chopped walnuts 
• Place the cake in the fridge for about an hour for the glaze to set

Recipe Notes:

• Store in an airtight container for a maximum of 5 days
• The cake without the glaze is freezer friendly to be consumed within 3 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Apricot Oat Bars

Makes: 27 bars or 54 bites

Ingredients: 

• 200g chopped dried apricots
• 250ml apricot nectar or apple juice
• 2 tablespoons butter
• 2 cups rolled oats
• 1/2 cup desicated coconut 
• 1 cup plain flour
• 1 egg, lightly beaten
• 1 cup milk

Method:

• Preheat oven to 180 degrees Celsius and prepare a brownie tin by greasing and lining with baking paper 
• Place the dried apricots, juice and butter in a microwave proof container and microwave on high for 2 minutes and mix well
• Combine the oats, coconut and flour in a mixing bowl, combine well then create a well in the centre 
• Add in the egg and the milk and mix well using a wooden spoon
• Lastly add in the warmed apricot mixture and stir until well combined
• Pour the batter evenly into the prepared tin
• Bake for 30 minutes 
• Allow to cool completely in the tin before moving to a wire rack or slicing

Recipe Notes:

• Store in an air right container in the fridge for a maximum of 5 days
• This recipe is freezer friendly to be consumed within 6 months 

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

White Chocolate Mud Cake

Serves: 8-14 people

Ingredients:

• 300g butter, room temperature chopped
• 300g quality white chocolate
• 2 cups plain flour
• 1 1/4 cups self raising flour
• 1 1/2 cups caster sugar
• 4 eggs, lightly beaten
• 2 teaspoons vanilla extract
• 1 1/4 cup water

Ganache Ingredients:

• 250g White chocolate
• 125g thickened cream

Method:

• Preheat the oven to 160 degrees Celsius and grease and line both the bottom and sides of a 20-22 springform pan
• Place the butter and water into a saucepan and over a medium heat stir until it has melted
• Turn off the heat then add in the White chocolate and continue to stir until melted and well combined
• In another bowl sift the flours and then using a wooden spoon to stir in the sugars and a pinch of salt until well combined then create a well into the centre 
• Pour in the chocolate mixture, eggs and vanilla into the well then stir with the wooden spoon until well combine
• Pour the batter into the prepared cake tin and bake for 1 hour 30 minutes to 1 hour 40 minutes or until the cake is baked and a cake skewer comes out clean
• Half way through cooking cover the cake with foil to prevent it over browning on the top
• Leave in the tin to cool before moving to a wire rack 
• To prepare the ganache heat the cream in the microwave for 60 seconds then add in 3/4 of the White chocolate. 
• Microwave for another 30 seconds then add in the remaining chocolate and stir well until the chocolate has melted ang the mixture is smooth
• Allow the ganache to cool until it’s thick and glossy and then pour it over the top of the cooled cake and spread evenly over the top and the sides.
• Decorate as you choose or leave with a delicious plain ganache glossy finish 

Recipe Notes:

• Store in an air tight container in the fridge for the maximum of 1 week
• This recipe (un-iced) is freezer friendly to be consumed with 30 days 

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Egg and Dairy Free Diabetic Friendly Strawberry Tart

Serves:8-12 people

Pastry Ingredients:

• 1 cup plain flour
• 1/4 cup wholemeal plain flour
• 1/4 cup almond milk
• 3 tablespoons canola oil
• Pinch Salt

Filling Ingredients:

• 250g strawberry, fresh or frozen
• 1 punnet fresh strawberries
• 1 cup water
• 1/4 cup xylitol
• 2 tablespoons corn flour
• Red food colouring

Method:

• Preheat your oven to 220 degrees Celsius and prepare a tart tin by well spraying with cooking spray
• To prepare the pastry mix the flours with the salt and create a well in the middle
• Mix together the milk and oil the pour into the well in the flour
• Combine with a butter knife until a dough ball forms
• Turn the dough onto a lightly floured surface and slightly flatten the dough
• Place the dough between 2 pieces of baking paper and rough dough into a circle large enough to cover the base and sides of your tart tine
• Remove the top layer of baking paper and then gently flip the rolled pastry into the prepared tin and press the pastry into the corner
• Cut off any excess pastry from the top, and if necessary use this to patch any holes created in the pastry base
• Using the tip of a fork pierce the pastry all over, base and sides, of the prepared pastry and then bake in the preheated oven for 10-12 minutes or until golden.
• To prepare the filling, place the 250g of fresh or frozen strawberries into a food processor with the water and blend until smooth
• Pour this mixture into a small saucepan, add in the xylitol and the corn flour and whisk until well combined
• Bring the strawberry mixture to the boil and then simmer over a medium heat for about 5 minutes
• If you prefer a strawberry red colour gradually add in red colouring one drop at a time until you get your desired colout
• Cool this mixture to room temperature
• Cut the fresh strawberries into even sized wedges and then stir through the filling mixture
• Pour the filling into the tart shell and put in the fridge to chill for a minimum of 4 hours but preferably overnight.

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• This recipe is not freezer friendly
• You are able to add up 3 additional punnets of fresh chopped strawberries for a fuller and fresher pie, one punnet has been used in the picture

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