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March 13, 2020

Protein Carrot Cake Loaf

Protein Carrot Cake loaf is PACKED-FULL of healthy ingredients to keep you satisfied all morning! Team with your favourite cuppa!

Tags: Category_Breakfast, Category_Diabetic, Category_Keto, Category_Snack, Product_Erythritol, Product_MonkFruitBlend, Product_ProteinMuffinMix, Product_Xylitol

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Protein Carrot Cake Loaf

Rated 5.0 stars by 1 users

Servings

16

Prep Time

15 minutes

Cook Time

45 minutes

Calories

206

Image of Protein Carrot Cake Loaf

Ingredients

1 pack Protein Muffin Mix
300g Grated Carrots (approx. 3 carrots)
100g walnuts, chopped.
3 eggs
1/4 cup (60ml) of oil, we used mild olive oil
1/2 (125ml) milk of choice, we used unsweetened almond milk.
2 heaped Tablespoons (20g) of cinnamon
1 heaped Tablespoon (10g) of allspice
1/4 cup (50g) Erythritol

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Directions

Preheat the oven for 170 degree, prepare a loaf tin with baking paper.
Bowl 1 - Dry Muffin mix, chopped walnuts, grated carrot, cinnamon, allspice and erythritol.
Bowl 2 - Whisk together the 3 eggs, oil and milk.
Combine the wet ingredients with the dry and mix well.
Spoon the mix into the loaf 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 slicing or if choosing to ice.

Serving Suggestion

Enjoy as is, warmed with butter or top with cream cheese frosting made with PBCo Sugar Free Icing Mix.

Recipe Note

Notes:

Could also make 12 large Muffins - baking time would be 35-45 minutes.

You could also make 2 smaller loaves from this one mix - bake time would be 35-45 minutes.

Nutrition

Serving Size 76
Calories 206, Protein 8.8 grams, Fat 15.5 grams, Saturated Fat 2.8 grams, Carbs 3.9 grams, Sugar 2.4 grams, Sodium 146 milligrams

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