Low Calorie Carrot Cake

Low Calorie Carrot Cake. In a small bowl, beat cream cheese until fluffy. Add the carrots, raisins and pineapple to the blender.

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Add in the almond milk, applesauce, and vinegar until the batter is uniform and no pockets of flour remain. Beat in the eggs, one at a time. Combine flour, soda, cinnamon, ginger, baking powder, and salt.

Add the eggs, oil, honey, flour, vanilla extract, cinnamon, salt, and baking powder.

In large bowl, with mixer on medium speed, beat eggs and egg whites until blended.

Low Calorie Carrot Cake

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Process for a minute or two until everything is incorporated. Take out and leave to stand for a further minute before turning out onto a plate. Spray two baking sheets with non-stick spray and set aside.

Judul: Low Calorie Carrot Cake
Rating: 100% based on 788 ratings. 5 user reviews.
Richard Carsons

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