Low Carb Carrot Cake - Naturally Sweetened, Gluten Free | PBCo

Low Carb Carrot Cake Mix

Home style carrot cake, just like you remember, with No Added Sugar.

Naturally sweetened, with warm hints of cinnamon, ginger and nutmeg, a touch of vanilla, and just the right amount of sweetness. 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.

✅   Gluten Free
✅   No Added Sugar – Naturally Sweetened
✅   Wholesome Natural Ingredients

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Customer Reviews
5.0 Based on 4 Reviews
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Bronwyn R.

This is really yummy, moist and decadent! Used the vanilla icing mixed with some cream cheese. Happy Friday!!

lovepbco.com Low Carb Carrot Cake Mix Review

Deeeelicious! That looks so good! We're so pleased to hear that you love our Carrot cake & Vanilla Icing Mix. Thanks for your review, Bronwyn! Cheers, Jo

Abigail S.
Moist Filling and Delicious

I really enjoyed this cake (for breakfast actually, guilt free!!) So filling, gives me energy to start the day, taste like real carrot cake but less sweet which I prefer. Non crumbly texture like many other gluten free products, and can be frozen, tasting just as good defrosted. I really enjoyed this and it's amazing its so low in carbs.


Awesome! We're so happy to hear that you love our low c carrot cake. Thanks for your review, Abigail! Jo :)

Anne N.
NIce base

Good mix but again for me can be a bit bitter so I add some almon flour, ginger and more liquid to the mix. Keeps well.


Hey Anne! Thanks for the 5 stars. We're pleased to hear you are enjoying our low carb carrot mix. Cheers, Jo

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.

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 NUTS May contain milk, egg and sesame.

Map of Australia Made with love in Sydney, Australia

Nutritional Information

Servings per package: 12 slices
Serving size: 70g (1 slice)^
Avg. Qty. per servingAvg. Qty. per 100gAvg. Qty. per 100g Dry Mix
Energy945 kJ (226 Cal)1350 kJ (323 Cal)1250 kJ (299 Cal)
Protein, total7.2 g10.3 g19.9 g
- gluten0 mg0 mg0 mg
Fat, total15.4 g22.0 g2.8 g
- saturated1.5 g2.2 g0.8 g
Carbohydrate10.0 g14.3 g31.5 g
- sugars1.6 g2.3 g2.5 g
- added sugars0 g0 g0 g
Dietary fibre4.7 g6.7 g13.8 g
Sodium84 mg119 mg205 mg

^When prepared as directed using unsweetened almond milk, without optional walnuts. All values are averages and are subject to seasonal variation.

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