Doughnut inspired Carrot Cake

Glazed Doughnut Carrot Cake, Paleo

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cheap cialis professional This Doughnut inspired Carrot Cake cake started after I juiced some carrots and apples and couldn’t bear the thought of throwing away the pulp. So I used it all, and then grated more carrots to equal the amount of carrots in this recipe.

cost comparison viagra vs cialis 25... And yes, it was delicious!  It really reminded me of cake doughnut holes, which was an unexpected yummy bonus. 🙂

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cheap viagra brand I actually used buckwheat, which is a seed, and completely gluten free (of course) in my recipe, but almond flour or brown rice flour will work just fine too, it will just be a little fluffier. I kind of prefer the denseness–yummmm!

https://www.crisiscenter.com/what-we-do/executive-resume-writing-service-seattle/26/ But I’ve learned the most valuable trick with my gluten-free baking.  The treats keep better if refrigerated and actually taste better the next day or two than right out of the oven. My theory on that is that enriched white flour is very drying in a recipe, so it will taste best right out of the oven. But these gluten-free yummies actually tend to produce moister recipes, which get more delicious by the minute and hour after they are baked.

go to link To get that doughnut flavor, I actually frosted the Doughnut inspired Carrot Cake with our “Lemon Glaze Frosting” in our “Beauty In Every Bite DESSERTS” cookbook, while the cake was still slightly warm. Then I refrigerated it overnight and took it out in the morning and BAM!!  It was amazing!!  You could also refrigerate the cake and then frost for a more frosted finish, but I really loved these with the frosting glaze, soaked into the cake–mmmm!  They really tasted like those cake doughnuts of yester-year, but you can celebrate because THIS Doughnut inspired Carrot Cake is actually good for you too!

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Doughnut Inspired Carrot Cake

enter 5 cups carrot pulp (or grated)

follow 1 cup apple pulp or apple sauce

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http://magazine.lynchburg.edu/article/essay-on-shakespeare/81/ 3/4 cup coconut sugar or pitted dates

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https://soils.wisc.edu/wp-content/cache/students/term-paper-prospectus.html 1 cup USDA certified organic avocado oil

go to link 1 tablespoon pure vanilla extract

https://bmra.org/bmra/martin-luther-king-essay/21/ 1 cup pineapple pulp (or crushed)

http://owjn.org/3796-professional-writing-services-naples-fl/ 2 cups buckwheat flour

source url 1 cup organic tapioca flour (starch)

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dissertation for dummies 1 1/2 teaspoons baking soda

go to link 1 teaspoon Pink Himalayan Sea Salt

here 1 cup chopped raw walnuts (optional)

Preheat oven to 350 degrees F (175 C)
Grease and flour 1 9×13″ pan, using coconut oil and almond flour
Mi all ingredients together in a large bowl until well blended. Pour into pan.
Cook 45 minutes.  Remove and cool 10 minutes and frost immediately with our “Lemon Glaze Frosting” in our “Beauty In Every Bite DESSERTS” cookbook If you don’t have that, whip together raw honey and coconut oil and slather it on top.

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Let us know how you love it and what tricks you figure out to make it yours!! We love your comments, you’re amazing!!!

xo

Laurie & Tiffany 

Please Comment, we LOVE hearing from you!

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