Keto Carrot Cake Made with Our Original Bread Mix — Healthy, Easy & Delicious

Keto Carrot Cake Made with Our Original Bread Mix — Healthy, Easy & Delicious

The last few days I'd been having a serious craving for carrot cake — but not just any carrot cake. The specific kind that's slightly healthier, a little better for the kids, and still absolutely delicious.

So I did what I always do when a craving strikes: I headed to the kitchen and got creative. I decided to use our trusty Original Bread Mix and turn it into a Keto Carrot Cake. You can keep it fully keto by using a keto-friendly sweetener, or use regular sugar — both ways are delicious and perfect when the craving hits.

The result? Mini carrot cake loaves that disappeared in record time. 

What You'll Need

• 1 x Flour and Dough Original Bread Mix
• 150g grated carrots
• 1 teaspoon cinnamon powder
• 1 teaspoon baking powder
• 4 large eggs
• ¼ cup sugar or sweetener of choice (use a keto sweetener to keep it low carb)
• 150g melted butter
• 1 tablespoon oil

Equipment

Nothing fancy — just a mini loaf tin (or any baking tin you have), a grater, and something to mix with!

Method

1. Preheat your oven to 180°C.
2. Melt the butter and stir in your sugar or sweetener.
3. Add all the remaining ingredients and give it a good mix until well combined.
4. Fill your mini loaf tin ¾ of the way full.
5. Bake for 15 minutes, or until a skewer inserted into the centre comes out clean.
6. Allow to cool completely before icing.

Cream Cheese Icing — Small Batch

• 4 tablespoons soft butter
• 4 tablespoons room temperature cream cheese
• ¼ cup icing sugar or sweetener of choice

Mix it all together until smooth and creamy, then pipe or spread onto your cooled mini carrot cakes. Simple, delicious, and the perfect finishing touch.

Tips

• Grate your carrots finely for the best texture — it distributes more evenly through the batter.
• Fill the tin ¾ full — these rise nicely and you don't want overflow!
• Check from 13 minutes — every oven is a little different, so keep an eye on them and test with a skewer.
• Cool completely before adding the cream cheese icing or it will melt right off.
• Make it keto by swapping the sugar for your favourite keto sweetener in both the cake and the icing.

Storage

• Keep in an airtight container on the bench for up to 3 days.
• Pop them in the fridge for an extra day or two.
• Freezer: ours didn't make it past day 5 — we ate them all! But the Original Bread Mix bakes beautifully from frozen once defrosted, so I'm confident these mini loaves would freeze perfectly. Let me know if you try it! 

Why the Original Bread Mix Works So Well Here

Our Original Bread Mix is one of those products that surprises people with its versatility. Yes, it makes a beautiful low carb, gluten free loaf — but it's also the perfect base for recipes like this. The texture is moist, the flavour is neutral enough to let the carrot and cinnamon shine, and it keeps the whole recipe low carb without any complicated substitutions.

It's one of my favourite baking hacks and I hope it becomes one of yours too!

Grab the Flour and Dough Original Bread Mix from our online store — delivered anywhere in New Zealand and Australia.