The Protein Bread Co. Plant Protein Carrot Cake
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, coconut, lupin and almond meal, making a moist and satisfying cake.
- High Protein
- Low Carb
- Gluten Free
- All Natural
- No Added Sugar
- Plant Based
- Keto Friendly
To make a Protein Carrot Cake, you’ll need:
• 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.