Low Carb Carrot Cake

Directions

1. Preheat a fan-forced oven to 160°C and line a small loaf tin with baking paper, or use a silicone loaf tin.

   

2. Empty the pack of carrot cake mix into a large bowl. In a separate bowl, whisk together eggs, oil, milk, then add in the grated carrot.

   
3. Pour the wet mix into the dry mix and gently fold until just combined.
   

4. Pour the batter into the lined loaf tin. Use a spatula to ensure no mixture is wasted.

5. Place tin in oven and bake for 55-60 minutes. Check with a skewer. After baking, remove from tin and place on cooling rack for approx. 2 hrs.

   

Ice & Enjoy

1. Let the carrot cake cool completely before icing with PBCo. Sugar Free Icing Mix. If not Icing, slice with a sharp, serrated knife and serve warmed with butter.

   

Storage

1. Low Carb Carrot Cake must be stored in the fridge (1-4°C) for up to 5 days, or in the freezer (-18°C) in sandwich bags for up to 3 months.

Carrot Cake - Round Tin

1. You can pop this recipe into a small round cake tin for a beautiful carrot cake for your next get together.

   

2. Bake for 40-45 Mins at 160°C & allow to cool completely before icing.