PBCo. | Plant Based Protein Carrot Cake

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.

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.

To make a Low Carb Carrot Cake, you’ll need:

+ Contents of this pack

+ 3 medium carrots, grated (approx. 300g)

+ 80ml (1/3 cup) milk of choice

+ 160ml (2/3 cup) butter, melted

+ 40g (1/2 cup) walnuts, chopped

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.