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Low Carb Carrot Cake Mix - 350g

  • $9.95

Home style carrot cake, just like you remember, but waaaaaay lower in carbs!

Naturally sweetened, with warm hints of cinnamon, ginger and nutmeg, and a touch of vanilla, this Low Carb Carrot Cake is sure to please.

Make this Low Carb Carrot Cake as a loaf to enjoy for breakfast or as a round cake with cream cheese frosting for a decadent treat or entertaining.

  • 10g carb / serve
  • Gluten Free
  • Soy Free
  • Low Carb
  • Keto Friendly
  • Natural Ingredients
  • Naturally Sweetened
    1 pack makes 1 cake

    Quality Ingredients

    Low carb flour blend (rice, lupin coconut), erythritol, kibbled sunflower, almond meal, chicory root fibre, cinnamon, allspice, baking powder, vanilla bean powder, nutmeg, ginger, natural flavour, stevia leaf extract.

    CONTAINS LUPIN AND TREE NUTSMay contain milk, egg and sesame.

     Made with love in Sydney, Australia

    To make a Low Carb Carrot Cake, you’ll need:

    Contents of this pack

    2 large eggs

    80ml (1/3 cup) milk of choice

    180ml (3/4 cup) oil

    2 medium carrots, grated (

    200g)Chopped walnuts (1/2 cup, optional)

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

    MIX – Empty the contents of this pack into a large bowl. In a separate bowl, whisk together milk, eggs & oil, then add the grated carrots and walnuts. Pour the wet carrot mix into the dry mix and gently fold until just combined.

    BAKE – Place in preheated oven, and bake for 55-60 minutes. Test with a skewer. After baking, remove from tin and place on cooling rack for approx. 2 hours.

    ICE & ENJOY – Let carrot cake cool completely before icing with PBCO. Sugar Free Icing. For best results, slice with a sharp serrated bread knife.

    STORAGE INSTRUCTIONS – Carrot Cake should be stored in the fridge (1-4°C) for up to 5 dats, or in the freezer (uniced) (-18°C) for up to 3 months.