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Protein Carrot Cake with cream cheese icingProtein carrot cake muffin with cream cheese icingLow carb and high protein carrot cake barsSlice of Protein Carrot Cake with low carb icingLow carb carrot cake with butterProtein Carrot Cake ready to be baked

Plant Based Protein Carrot Cake

You can now enjoy homestyle carrot cake that you grew up with, without the sugar and carbs! Only 5g of carbs per serve – that’s 87% less carbs than regular carrot cake!

Tastes just like mum or nan used to make, with warm hints of cinnamon, ginger and nutmeg, a touch of vanilla, and just the right amount of sweetness. It has the wholesome goodness of sunflower seeds, coconut, lupin and almond meal, making a moist and satisfying cake.

✅ High Protein
✅ Low Carb
✅ Gluten Free
✅ All Natural
✅ No Added Sugar
✅ Plant Based
✅ Keto Friendly

Macros per slice: Protein 14g | Carbs 5g | Fat 26g

AUD$ 14.00

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Additional information

Weight 0.345 kg
Dimensions 30 x 20 x 1.5 cm

Our homestyle carrot cake has warm hints of cinnamon, ginger and nutmeg, a touch of vanilla, and just the right amount of sweetness, and the wholesome goodness of sunflower seeds, coconut, lupin and almond meal, making a moist and satisfying cake.

To make a Protein Carrot Cake, you’ll need:

• 1 packet of Protein Carrot Cake Mix
• 3 medium carrots, grated (approx. 300g)
• 3 large eggs
• 80mL milk of choice (1/3 cup)
• 160mL coconut oil (2/3 cup)
• 60g chopped walnuts (1/2 cup)

Prepare – Preheat a fan-forced oven to 160°C and line a flat tray with baking paper.

Mix – Empty the contents of the Protein Carrot Cake Mix into a large bowl and add the grated carrot and walnuts. In a separate bowl, whisk together eggs, milk and oil. Pour the wet mix into the dry mix and gently fold until just combined. The mixture will become quite thick due to the oil setting – this is normal.

Spoon – Spoon the mixture into lined loaf tin and spread out evenly. Use a spatula to ensure no mixture is wasted.

Bake – Place on top shelf of preheated oven and bake for 70 minutes. Check with a skewer, and bake for another 10 minutes if needed. After baking, remove from tin and place on cooling rack.

Chill & Slice – Allow to cool and chill for at least 2 hours (preferably overnight) before slicing with a sharp serrated bread knife or icing.

Storage – Carrot cake must be stored in the fridge (1-4°C ) for up to 5 days, or can be frozen (-18°C ) for up to 3 months.

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Quality Australian Ingredients

Lupin flour, almond meal, kibbled sunflower, rice protein, coconut, natural sweeteners (xylitol and stevia), natural flavours and spices (vanilla bean, cinnamon, mixed spice, nutmeg), baking powder, flaxmeal, chia seeds, salt.

CONTAINS LUPIN AND ALMOND.
May contain traces of other nuts, milk and sesame.

Made with love in Sydney, Australia.

Nutritional Information

Servings per package: 10
Serving size: 100 g (1 slice)
Qty per serve 100 g^ Qty per 100 g carrot cake^ Qty per 100 g Dry Mix
Energy 1359 kJ (324 Cal) 1359 kJ (324 Cal) 1685 kJ (401 Cal)
Protein, total 14.2 g 14.2 g 33.2 g
Gluten 0 mg 0 mg 0 mg
Fat, total 25.9 g 25.9 g 20.8 g
- saturated 11.3 g 11.3 g 4.8 g
Carbohydrate 5.0 g 5.0 g 9.6 g
- sugars 3.1 g 3.1 g 3.7 g
Dietary fibre 6.2 g 6.2 g 14.2 g
Sodium 382 mg 382 mg 714 mg

^Nutritional values are averages only and are subject to seasonal variation. The above values relate to the product when prepared as directed using unsweetened almond milk and uniced. #Compared to: Cake, carrot, uniced, homemade (NUTTAB 2010).

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