Easy to Make Low Carb Carrot Cake
Ingredients
- 2 large eggs
- 1/3 cup milk of choice
- 3/4 cup olive oil
- 1/2 cup walnuts, chopped (optional - 100g)
Tips
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This recipe can also be made into a round cake. Tin size approx 19 cm x 6cm
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Add 100g of chopped walnuts into the mix, and top cream cheese frosting made with our 98% Sugar-Free icing Mix
Directions
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Preheat a fan-forced oven to 160°C and line a small loaf tin with baking paper, or use a silicone loaf tin.
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Empty the pack of carrot cake mix into a large bowl. In a separate bowl, whisk together eggs, oil, milk, then add in the grated carrot.
- Pour the wet mix into the dry mix and gently fold until just combined.
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Pour the batter into the lined loaf tin. Use a spatula to ensure no mixture is wasted.
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Place tin in oven and bake for 55-60 minutes. Check with a skewer. After baking, remove from tin and place on cooling rack for approx. 2 hrs.
Ice & Enjoy
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Let the carrot cake cool completely before icing with PBCo. Sugar Free Icing Mix. If not Icing, slice with a sharp, serrated knife and serve warmed with butter.
Storage
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Low Carb Carrot Cake must be stored in the fridge (1-4°C) for up to 5 days, or in the freezer (-18°C) in sandwich bags for up to 3 months.
Carrot Cake - Round Tin
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You can pop this recipe into a small round cake tin for a beautiful carrot cake for your next get together.
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Bake for 40-45 Mins at 160°C & allow to cool completely before icing.
Recipe Note
Macros are of loaf made without walnuts or frosting and using unsweetened almond milk and mild olive oil
Nutrition
Serving Size 70g
Calories 226, Protein 7.2 grams, Fat 15.4 grams, Saturated Fat 1.5 grams, Carbs 10 grams, Sugar 1.6 grams, Fiber 4.7 grams, Sodium 84 milligrams