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!

By Anna Hopkins  Print

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  • Prep 15 MINS
  • Cook 45 MINS
  • Yields 16


 1 packet of 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 cup (250ml) milk of choice, we used unsweetened almond milk.

 2 heaped Tablespoons (20g) of cinnamon

 1 heaped Tablespoon (10g) of allspice

 1/4 cup (50g) sweetener of choice (we used we used PBCo Erythritol)


1Preheat the oven for 170 degree, prepare a loaf tin with baking paper.

2Bowl 1 - Dry Muffin mix, chopped walnuts, grated carrot, cinnamon, allspice and sweetener.

3Bowl 2 - Whisk together the 3 eggs, oil and milk.

4Combine the wet ingredients with the dry and mix well.

5Spoon the mix into the loaf tin.

6Bake in the oven for 45-50 mins or until the skewer pulls out clean.

7Allow cake to cool on rack, then chill. Cake needs to be cool before slicing or if choosing to ice.


1Could also make 12 large Muffins - baking time would be 35-45 minutes.

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

Serving suggestion

1Enjoy as is, warmed with butter or top with cream cheese frosting made with PBCo Sugar Free Icing Mix.

Nutrition Facts

Serving size76g
Energy206 Cal (862 Kj)
Fat, total15.5g
- Saturated fat2.8g
Carbohydrate, total3.9g
- Sugar2.4g

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