Delicious home-style carrot cake with no added sugar. A healthy twist on an old classic.
You can now enjoy homestyle low carb carrot cake that you grew up with, without the sugar and carbs! Only 4g 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, lupin and almond meal, making a moist and satisfying cake.
Powered by Plant Protein
✅ Keto Friendly
✅ High Protein
✅ 87% Less Carbs#
✅ No Added Sugar
✅ Gluten Free
Macros perProtein 11g • Fat 19g • Carbs 4g
PLEASE NOTE This product contains xylitol which is toxic to dogs, so keep it away from your furry friends.
Just Mix, Pour & Bake
All you need to add is fresh 🥕 carrot, walnuts, eggs, milk (of your choice) and butter. 🥥 Yes, you can use coconut oil.
This cake is easy to make and smells divine cooking in the oven. Top it with the cream cheese frosting made with PBCos Icing mix and the taste buds are in heaven. Carrot cake is my favorite cake and when I saw you had a mix I had to try it. So glad I did. Thank you PBCo for another great product.
PREPARE – Preheat a fan-forced oven to 170°C and line a small loaf tin (9cm x 20cm) with baking paper, or use a silicone loaf tin.
Mix – Empty the contents of this pack, the grated carrot, and walnuts into a large bowl. In a separate bowl, whisk together eggs, milk and butter. Pour the wet mix into the dry mix and gently fold until just combined.
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 60 mins. Check with a skewer, and if needed, bake for another 10 mins. After baking, remove from tin and place on cooling rack for 1 hour.
Chill & Slice – For best results, wrap in a tea towel & refrigerate overnight before slicing with a sharp serrated bread knife.
Top with icing made from PBCo. Sugar Free Icing Mix.
Storage – Carrot cake must be stored in the fridge (1-4°C ) for up to 5 days, or freezer (-18°C ) for up to 3 months.
Some of our favourite ways to use our plant based protein low carb carrot cake are;
Some of our favourite feedback on our Plant Based Protein Carrot Cake:
Torie P. ⭐️⭐️⭐️⭐️⭐️ “Little low carb indulgence – Sweet baked treats are not easy to incorporate into a keto diet but this tasty mix was easy to prepare, required minimal additional ingredients and was relatively simple to factor into my days carbs – biggest issue I had was limiting myself to just one piece!”
Caitlin V. ⭐️⭐️⭐️⭐️⭐️ “Plant Based Protein Carrot Cake – Delicious, made mini loaves using just half the pack. perfect little snack while on the go!”
Lucy S. ⭐️⭐️⭐️⭐️⭐️ – “Yummy – I love this carrot cake especially when topped with the lemon icing mix. It is so easy to make. So great to be able to have something sweet tasting with so few carbs per slice. Thank you.”
CONTAINS LUPIN, ALMOND AND EGG. May contain milk and sesame.
Made with love in Sydney, Australia
Servings per package: 12 Serving size: 83g (1 slice)^
Avg. Qty. per serving
Avg. Qty. per 100g
Avg. Qty. per 100g Dry Mix
What if I ate the whole loaf?*
1040 kJ (249 Cal)
1250 kJ (299 Cal)
1640 kJ (392 Cal)
12480 kJ (2988 Cal)
- added sugars
^When prepared as directed using unsweetened almond milk, uniced. All values are averages and are subject to seasonal variation. #Compared to: Cake, carrot, uniced, homemade (NUTTAB 2010). *Probably don't do this.