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Plant Based Protein Carrot Cake

Enjoy homestyle carrot cake, without the sugar! With 14g protein and only 5g carbs per serve! That’s 87% less carbs than regular carrot cake!

✅ Plant Based ✅ Gluten Free ✅ Keto Friendly

One packet of Protein Carrot Cake makes…

1 loaf = 10 slices

So how does it taste?

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

Ingredients

button-gluten-free button-gluten-free

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 from at least 60% Australian ingredients.

Nutritional Info

Servings per package: 10
Serving size: 100 g (1 slice)
per serve per 100g of mix
Energy 1359kJ 324Cal 1685kJ 401.2Cal
Protein, total 14.2g 33.2g
- gluten 0.0mg 0.0mg
Fat, total 25.9g 20.8g
- saturated 11.3g 4.8g
Carbohydrate 5.0g 9.6g
- sugars 3.1g 3.7g
Dietary Fibre 6.2g 14.2g
Sodium 382mg 714mg

^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).

To make 1 Protein Carrot Cake, you’ll need:

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

Love to add some low carb icing? Click below for delicious, sugar free icing recipes.

Prepare
Preheat a fan-forced oven to 160°C and line a small loaf tin (9cm x 20cm) with baking paper, or use a silicone loaf tin.

Mix
Empty this packet of mix into a large bowl and add the grated carrot and walnuts. In a separate bowl, whisk together eggs, milk & 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 if needed, bake for another 10 minutes. After baking, remove from tin and place on cooling rack.

Chill & Slice
Chill carrot cake 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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