Protein Carrot Cake Loaf
Enjoy the classic wholesome taste of a carrot cake with only a fraction of the carbs! Our Easter Keto Carrot Cake tastes fantastic and has just 5g of carbs per serve – a great feel-good indulgence to help you survive the long weekend.
1 packet of Protein Muffin Mix 3 Large Eggs 1 ½ (375ml) Cups Milk 100g chopped walnuts/or can use sunflower seeds 2 TB Cinnamon 200g Grated Carrots 100g Grated zucchini ½ Cup/50g Desiccated Coconut Additional Sweetener optional --Icing Mix 250g Cream Cheese 2TB Butter (40g) 2TB Sweetener of Choice Rind of 1 Lemon
Preheat the oven for 170 degree, prepare round cake tin (tin used was 19cm small round) with baking paper. Bowl 1 - Dry Muffin mix, chopped walnuts, grated carrot, grated zucchini, desiccated coconut, cinnamon and sweetener. Bowl 2 - Whisk together the 3 eggs and 1 ½ cup of milk Combine the wet ingredients with the dry and mix well. Spoon the mix into cake tin Bake in the oven for 45-50 mins or until the skewer pulls out clean. Allow cake to cool on rack, then chill. Cake needs to be cool before icing --Method for Icing Soften the butter and cream cheese in the microwave for 30 seconds. add the lemon rind and sweetener, then beat until light and fluffy --note Macro's include the cream cheese icing. You can switch the cream cheese icing for yogurt and cinnamon Serving suggestion- once the cake has chilled cut cake horizontally through the middle and create a double layer cake ( as we did) or ice the whole round cake.