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February 09, 2012
2012 © copyright KAJAL DHABALIA, all rights reserved.
With Valentine’s Day around the corner, what better thing to make for your sweetie, family and friends….then something that has more than just sugar to sweeten it…? I love this Carrot Cake recipe because it uses 4 full cups of shredded carrots, plus 1 cup of diced pineapple. And if you really want to make this even more healthier, just replace the cane sugar with dates and Birch sugar…these are great alternatives that add fiber and additional vitamins and minerals.
ONE-PAN CAKE: Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups.. Heat oven to 350°F. Pour batter into prepared pans. Bake 22 to 25 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
GLUTEN FREE NOTES
YOGIC COOKING NOTES
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