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Protein Powders

Protein Bread Co Plant Protein Carrot Cake

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Protein Bread Co Plant Protein Carrot Cake

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Regular Price: $14.95

Buy 1 for $13.95

Availability: In stock

SKU: PBC-008

Protein Bread Co Plant Protein Carrot Cake



SIZE: 320g

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Details

Protein Bread 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.

Additional Information

ManufacturerTHE PROTEIN BREAD CO
ModelPBC-008
Free ShippingNo
Supplement Facts

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.
May contain traces of other nuts, milk and sesame.

Made with love in Sydney, Australia.

Nutritional Information

Servings per package: 10
Serving size: 100 g (1 slice)
 Qty per serve 100 g^Qty per 100 g carrot cake^Qty per 100 g Dry Mix
Energy1359 kJ (324 Cal)1359 kJ (324 Cal)1685 kJ (401 Cal)
Protein, total14.2 g14.2 g33.2 g
Gluten0 mg0 mg0 mg
Fat, total25.9 g25.9 g20.8 g
- saturated11.3 g11.3 g4.8 g
Carbohydrate5.0 g5.0 g9.6 g
- sugars3.1 g3.1 g3.7 g
Dietary fibre6.2 g6.2 g14.2 g
Sodium382 mg382 mg714 mg

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

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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