PBCO Low Carb Carrot Cake Mix 350g BB; 17 AUG 2021Regular price $9.95 Sale price $7.95 Save $2.00
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.
No Added Sugar – Naturally Sweetened
Wholesome Natural Ingredients
Macros per slice – Protein 7g • Fat 14g • Carbs 10g
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.
CONTAINS LUPIN AND TREE NUTS May contain milk, egg and sesame.
Made with love in Sydney, Australia
|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 mg|
^When prepared as directed using unsweetened almond milk, without optional walnuts. All values are averages and are subject to seasonal variation.
One pack of Low Carb Carrot Cake Mix…
Makes 1 loaf or cake. That’s 12 healthy breakfasts or treats ready for you
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.