PBCo Plant Based Protein Carrot Cake
Home style carrot cake, just like you remember, with No Added Sugar.
Quality Natural Ingredients
Made with love in Sydney, Australia
One pack of Low Carb Carrot Cake Mix…
Makes 1 loaf or cake. That’s 12 healthy breakfasts or treats ready for you.
Nutritional Information
| Servings per package: 12 slices Serving size: 70g (1 slice)^ |
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| Avg. Qty. per serving | Avg. Qty. per 100g | Avg. Qty. per 100g Dry Mix | |
| Energy | 945 kJ (226 Cal) | 1350 kJ (323 Cal) | 1250 kJ (299 Cal) |
| Protein, total | 7.2 g | 10.3 g | 19.9 g |
| - gluten | 0 mg | 0 mg | 0 mg |
| Fat, total | 15.4 g | 22.0 g | 2.8 g |
| - saturated | 1.5 g | 2.2 g | 0.8 g |
| Carbohydrate | 10.0 g | 14.3 g | 31.5 g |
| - sugars | 1.6 g | 2.3 g | 2.5 g |
| - added sugars | 0 g | 0 g | 0 g |
| Dietary fibre | 4.7 g | 6.7 g | 13.8 g |
| Sodium | 84 mg | 119 mg | 205 m |
^When prepared as directed using unsweetened almond milk, without optional walnuts. All values are averages and are subject to seasonal variation.
To make a Low Carb Carrot Cake, you’ll need:
- Contents of this pack
- 2 large eggs
- 80ml (1/3 cup) milk of choice
- 180ml (3/4 cup) oil
- 2 medium carrots, grated (200g)
- Chopped walnuts (1/2 cup, optional)
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.
