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Low Carb Carrot Cake Loaf

Easy peasy and in less than 10 minutes you'll have a beautiful wholesome, low carb, gluten free Low Carb Carrot Cake Loaf in the oven! How can you not feel amazing eating this, or serving to your friends and family? Topped with our low carb icing with a tablespoon of grated lemon zest.

12

1 packet of Low Carb Vanilla Cupcake Mix 1 large grated Carrot 1 large grated Zucchini 50g (1/2 cup) desiccated Coconut 100g (3/4 cup) chopped walnuts 3 heaped teaspoon Cinnamon 1 heaped teaspoon mixed spice 3 Eggs 70g melted Coconut oil or Butter 1 cup Milk of choice --Icing Follow the instructions on the back of our Low Carb Icing Mix with added 2TB of lemon zest.

Preheat the oven at 170 degrees and line a loaf tin. In one bowl mix together: Vanilla Cupcake Mix, Coconut, cinnamon, mixed spice, grated carrot, walnuts and zucchini. In the second bowl mix together egg and milk and oil/ butter Combine the wet & dry ingredients. Pour the mix in a loaf tin, spread it out evenly. Bake at 170 deg for 80mins. (as you can see its a pretty big loaf) Once the Carrot loaf has cooled completely. Ice with our Low Carb Icing Mix with added 2TB of lemon zest.