Summer carrot cake in a jar

Taste the excellent combination of fresh carrot, our delicious almond cream and a light collagen sponge. In this recipe we have replaced classic butter with our ghee, for a lovely buttery taste.

Method:

• Sponge: In a mug, mix 1 egg with 1 tbsp plain yoghurt and 2 tbsp grated carrot.
• Add 1 tbsp coconut flour, 1 tbsp Powerlogy collagen, 1/2 tsp baking powder and 1 tsp turmeric.
• Then add 2 tsp ghee butter with 1 tsp honey to the mixture.
• Finally, stir in a handful of chopped pecans (or other nuts) and put the mug in the microwave for about 3 minutes.
• Turn the sponge out of the mug and leave it to cool.
• Cream: In a bowl, mix 250 g smooth quark, 120 g plain yoghurt, 2 tbsp our almond cream, 1 tsp cinnamon and 1 tbsp honey.
• Cut the sponge into 4 pieces and layer them into a jar.
• Put sponge on the bottom, then cream, then grated carrot, and repeat this twice.
• Finish by decorating with a drizzle of our cream and pecans.