PB Co Plant Protein Carrot Cake
Only 5g of carbs per serve – that’s 87% less carbs than regular carrot cake!
Wholesome goodness of sunflower seeds, coconut, lupin and almond meal, making a moist and satisfying 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.
|Manufacturer||THE PROTEIN BREAD CO|
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.
Made with love in Sydney, Australia.
^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).
|Directions & Warnings|
Directions For Use:
• 1 packet of Protein Carrot Cake Mix
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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