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.
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
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.
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.