Name: Plant Based Protein Carrot Cake | PBCo | The Vitamin Outlet
Brand: PBCo
SKU: 126916
Price: 13.95 AUD
Availability: OutOfStock

PBCo Plant Based Protein Carrot Cake

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Product Details

UPC: 9351755000939

Brand: PBCo

Shipping: No free shipping

PBCo Plant Based Protein Carrot Cake

Home style carrot cake, just like you remember, with No Added Sugar.

Naturally sweetened, with warm hints of cinnamon, ginger and nutmeg, a touch of vanilla, and just the right amount of sweetness. Make as a loaf to enjoy for breakfast or as a round cake with cream cheese frosting for a decadent treat or entertaining.

✅ Gluten Free

✅ No Added Sugar – Naturally Sweetened

✅ Wholesome Natural Ingredients

Macros per slice – Protein 7g • Fat 14g • Carbs 10g

Quality Natural Ingredients

Low carb flour blend (rice, lupin coconut), erythritol, kibbled sunflower, almond meal, chicory root fibre, cinnamon, allspice, baking powder (raising agents gluconolactone, bicarb soda, calcium phosphate), vanilla bean powder, nutmeg, ginger, natural flavour, stevia leaf extract.

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)^
	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.