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One packet of Protein Carrot Cake makes…
1 Loaf – 10 Fat Slices
So how does it taste?
Just like mum or nan used to make, our homestyle carrot cake has warm hints of cinnamon, ginger and nutmeg, a touch of vanilla, just the right amount of sweetness, and the wholesome goodness of sunflower seeds, coconut, lupin and almond meal, making a moist and satisfying cake.
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 Australia from natural Australian Ingredients.
To prepare 1 Protein Carrot Cake, you’ll need:
• 3 medium carrots, grated (approx. 300g)
• 3 large eggs
• 1/3 cup milk of choice (80ml)
• 2/3 cup coconut oil (160ml)
• 1/2 cup chopped walnuts (60g)
Preheat a fan-forced oven to 160°C and line a small loaf tin (9cm x 20cm) with baking paper, or use a silicone loaf tin.
Empty this packet of mix into a large bowl and add the grated carrot and walnuts. In a separate bowl, whisk together eggs, milk & 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 the mixture into lined loaf tin and spread out evenly. Use a spatula to ensure no mixture is wasted.
Place on top shelf of preheated oven and bake for 70 minutes. Check with a skewer and if needed, bake for another 10 minutes. After baking, remove from tin and place on cooling rack.
Chill & Slice
Chill carrot cake for at least 2 hours (preferably overnight) before slicing with a sharp serrated bread knife or icing.
Carrot cake must be stored in the fridge (1-4°C ) for up to 5 days, or in the freezer (-18°C ) for up to 3 months.