🎉 HAPPY 13th BIRTHDAY SUPERCHARGED FOOD! 🎉

April 01, 2025

Supercharged Food Love Your Gut products are officially a teenager! We like to think we care for our guts better than the average 13 year old...

 “This birthday goes out to YOU! Our awesome and unstoppable community. Without you, we would've never made it this far. Thank you for supporting Supercharged Food Love Your Gut products. What began as a personal health journey has blossomed into something beyond my wildest dreams, and it’s all  thanks to you!" Lee x

🎂 BIRTHDAY SPECIAL: 13% OFF! 🎂

OUR BDAY SALE STARTS NOW! April 1-13: Enjoy 13% off all products and programs (excluding bundles which are already discounted 15-22%). The discount is automatically applied at checkout. Shop the collection here.

13% OFF FOR THE NEXT 13 DAYS! GO, GO, GO! 

Enjoy my 13th Birthday Love Your Gut Carrot Cake Recipe

What better way to celebrate our coming of age than with a cake that's as kind to your insides as it is delicious? This carrot cake isn't just a treat—it's a testament to our 13-year journey of nourishing bodies and transforming health through food that loves you back.

Like a rebellious teenager who somehow still makes good choices, this cake breaks all the conventional rules whilst delivering nothing but goodness. It's the perfect birthday companion that proves celebration and wellness can dance rather brilliantly together!

A Teenage Cake with Grown-Up Benefits

This scrummy carrot cake really lives up to its name, containing no gluten, no dairy and no refined sugar. In fact, you can rest assured with every bite that you are bringing health and vitality into your body. Like a wise elder disguised as a trendy teen, it embodies everything that a carrot cake should be, yet still contains a luscious, lip-licking creamy icing that would make any conventional cake green with envy. You won't ever want to return to the old version.

If your guests raise an eyebrow at your claims about "healthy cake" (as if those words shouldn't live together!), here's your cheat sheet to enlighten them whilst they devour this seemingly naughty treat:

The Carrot: The Unsung Superhero The superstar ingredient, the humble carrot, should never be underestimated for its amazing nutritional benefits. Like the quiet achiever of the vegetable world, carrots are hearty vegetables that are easy to grow in a variety of climates; making them an ideal food to include in your diet on a regular basis. They're practically bursting at the seams with vitamins B, C, D, E, K and beta-carotene, and the minerals calcium, iron, phosphorous, chromium, magnesium, potassium and silica. Carrots are excellent for skin problems, and have been known to have great healing effects on ulcerous and inflamed conditions of the stomach and intestines. They have also been found to promote high quality breast milk and a healthy pregnancy.

The 'Creamy' Icing: A Clever Disguise The 'creamy' icing is actually comprised of coconut cream and raw cashews. Cashews are a nutrient dense ingredient containing heart-healthy monounsaturated fats similar to olive oil, known as oleic acid. Oleic acid helps to lower cholesterol, and is great for diabetics and people with heart conditions. Cashews are also high in the mineral copper, which helps to generate bone and connective tissues, and so it is brilliant for preventing osteoporosis, arthritis and joint issues. Coconut cream contains Medium Chain Triglycerides (MCT), providing an instant energy source, and boosting brain power, by converting MCT into ketones which are used by the brain as fuel. Coconut cream also boosts immune function due to its antimicrobial, antibacterial and antifungal properties.

Nutmeg & Cinnamon: The Dynamic Duo Nutmeg is a delicious, nutty spice used for both culinary and medicinal purposes in traditional Chinese, Malaysian and Indian cultures. The anti-inflammatory properties of nutmeg have been found to reduce pain, and swelling associated with tooth and gum problems. According to research conducted at the University of Wisconsin, nutmeg has been shown to also reduce internal, systemic inflammation.

Cinnamon is a deliciously sweet, aromatic spice and medicine. Cinnamon contains a powerful property called cinnamaldehyde, which has significant effects against harmful blood platelet clotting. It achieves this by inhibiting the release of a fatty acid responsible for the inflammatory response, known as arachidonic acid, from cell membranes. Cinnamon is therefore a wonderful anti-inflammatory. It also boasts brilliant antibacterial and antimicrobial properties.

So guess what? You can have your cake, and eat it too, whilst imagining all of these wonderful reactions of health occurring with every bite! What better way to celebrate our 13th birthday than with a treat that nourishes your body from the inside out—just as we've been teaching for over a decade!

Here's to 13 more years of gut-loving goodness! 🎂

13th Birthday Love Your Gut Carrot Cake Recipe

Makes 1 cake

Ingredients:

• 1 1/2 cups almond flour, or gluten-free flour of your choice
• 1/2 cup chopped walnuts
• 1/2 teaspoon baking powder
• 1 teaspoon bicarbonate of soda
• 1/4 teaspoon sea salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon grated nutmeg
• 1 TBS Golden Gut Blend
• 1 tsp xylitol powder or ½ tsp monk fruit powder
• 2 eggs, beaten
• 3 tablespoons butter, coconut oil or light olive oil
• 4 tablespoons coconut milk
• 1 1/2 cups (200 g) grated carrot

Creamy cashew coconut icing:

• 3/4 cup of raw cashews
• 1 300 ml tin of coconut cream
• The zest of one lemon, finely grated
• The juice of half a lemon
• 1/2 tsp monk fruit powder or 1 tsp xylitol (to taste, according to your sweet tooth!)

Method:

1. Preheat the oven to 170°C and grease an 18 cm round cake tin.
2. In a bowl place the almond flour, walnuts, baking powder, bicarbonate of soda, salt, cinnamon, nutmeg, golden gut blend, and sweetener, and stir to combine.
3. In a separate bowl put the eggs, oil and coconut milk and whisk together. Add to the dry ingredients and fold through.
4. Squeeze the excess water out of the carrots (using your hands is best) then add them to the bowl. Fold in lightly.
5. Spoon the mixture into the prepared tin and bake for 45 minutes, or until the cake springs back when pressed in the centre. Turn out onto a wire rack to cool.
6. For the icing, place all ingredients including just half of the coconut cream into a food processor and blitz for a few minutes, slowly adding more coconut cream until the consistency is like crème fraiche (not runny, but not like thickened cream).
7. You will need to blitz until the consistency is smooth. Add monk fruit powder or xylitol at the end, blitzing little by little, until you get the desired sweetness of your icing.
8. Place into the coldest section of your fridge to thicken, until the cake has cooled. Alternatively, you can throw it into the freezer for 5-10 minutes and it will thicken it quicker.
9. When the cake has cooled, spoon your icing all over the top.

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Thank you for supporting Lee and Supercharged Food - a female, family, heart-centred brand dedicated to your wellbeing.

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