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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Customer Reviews

Based on 48 reviews
5 Star
81% 
39
4 Star
10% 
5
3 Star
2% 
1
2 Star
2% 
1
1 Star
4% 
2
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Your input is very much appreciated. Share it with your friends so they can enjoy it too!

EM
01/05/2019
Elizabeth M.
AU

Banana Bread Muffins

Rather than making a loaf, packet was prefect amount for 12 muffins (easier to freezer). They taste great, just missing something so going to play with adding more cinnamon or nutmeg. Totally recommend!

01/06/2019
lovepbco.com

Hey Elizabeth! Thanks for your feedback, we really appreciate it. We are very happy to hear that you loved the Banana Bread. I will pass your feedback onto the team. Cheers, Jo :D

SW
12/15/2018
Sheree W.
AU

Plant Based Protein Carrot Cake

Easy to make and very delicious to eat.

12/16/2018
lovepbco.com

Hey Sheree! Thanks for your feedback, we really appreciate it. We are so pleased to hear that you enjoyed the Carrot Cake Mix. It’s one of my faves too :D Did you know you can use this mix to make smaller breakfast bars or muffins, click here to find these recipes - https://theproteinbreadco.com.au/high-protein-low-carb-recipes/ Cheers, Jo :)

TT
12/11/2018
Teena T.
AU

Carrot cake

Was the first product from your company I didn’t like. Very dry and tasteless.

12/12/2018
lovepbco.com

Hey Teena! Thanks for your feedback. We are sorry to hear that you did not enjoy the Carrot Cake. We do receive many positive reviews from people who love the flavour (and nutrition) but of course, individual tastes do vary. Thanks again for getting in touch, we will take your feedback on board. Cheers, Jo :)

LT
12/11/2018
Linda T.
AU

Carrot cake

Very good, although I added appropriately an extra 1/4 of a cup if not more, of Stevia as it wasn't sweet enough for me

12/12/2018
lovepbco.com

Hey Linda! Thanks for your review, we really appreciate it. We are sorry to hear that you didn't seem to enjoy the level of sweetness, even after adding extra stevia. We do receive many positive reviews from people who love the flavour of this mix (and nutrition) but of course, individual tastes do vary. Thanks again for getting in touch, we will take your feedback on board. Cheers, Jo :)

SG
12/11/2018
Sue G.
AU

Plant Based Carrot Cake

Love this cake, it tastes great, texture is moist My favourite product

12/12/2018
lovepbco.com

Hey Sue! Thanks for your feedback, we really appreciate it. We are so pleased to hear that you enjoyed the Carrot Cake Mix. It’s one of my faves too :D Did you know you can use this mix to make smaller breakfast bars or muffins, click here to find these recipes - https://theproteinbreadco.com.au/high-protein-low-carb-recipes/ Cheers, Jo :)

Additional information

Weight 0.345 kg
Dimensions 30 × 20 × 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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