Low Carb Carrot Cake

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

By Joanne  , Print

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  • Prep 10 MINS
  • Cook 60 MINS
  • Yields 12


 1 pack of Low Carb Carrot Cake

 2 medium carrots, grated (approx. 200g)

 2 large eggs

 1/3 cup milk of choice

 3/4 cup olive oil

 1/2 cup walnuts, chopped (optional - 100g)


 This recipe can also be made into a round cake. Tin size approx 19 cm x 6cm

Recipe tweak

 Add 100g of chopped walnuts into the mix, and top cream cheese frosting made with our 98% Sugar-Free icing Mix


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

2Empty 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.

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

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

5Place 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

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.


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

You can pop this recipe into a small round cake tin for a beautiful carrot cake for your next get together. Bake for 40-45 Mins at 160°C & allow to cool completely before icing.

Macros are of loaf made without walnuts or frosting and using unsweetened almond milk and mild olive oil


Serving size70g
Energy226 Cal (946 Kj)
Fat, total15.4g
- Saturated fat1.5g
Carbohydrate, total10g
- Sugar1.6g
Dietary fibre4.7g

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