Guiltless Pleasures:
organic carrot cake, gluten free salty snacks, art exhibits, hiking with a soulmate, world music, deep tissue massage, spending transit hours in international airports, morning coffee.
Not exact matches
I used frozen squash puree and arrowhead mills
organic vanilla
cake mix with flax meal and grated
carrots.
This incredibly moist
carrot cake made with
organic sweet
carrots, brewed tea, chai spices and coconut is topped with brown sugar cream cheese frosting and toasted coconut flakes.
Healthy Food Processor Carrot
Cake 300 g (about 3)
carrots, roughly chopped 100 g (about 1) ambrosia, gala or golden delicious apple, cored and roughly chopped 1 cup walnut halves 3/4 cup packed light brown sugar 1 cup quick - cooking rolled oats 1 cup unbleached
organic all - purpose flour 1/2 cup miller's bran (not cereal) 2 teaspoons baking soda 1/8 teaspoons baking powder 1 teaspoon ground cinnamon 1 teaspoons pumpkin spice or 1/2 tsp ground ginger + 1/4 tsp cloves + 1/4 tsp nutmeg 1/2 cup milk (I used unsweetened almond milk) 1/2 cup neutral oil (I used avocado oil) or olive oil, more for pan 2 large eggs 2 teaspoons vanilla extract 1/2 cup raisins
In addition, we packed the following: Bottled puree soups (great discovery from
organic supermarket) Gazpacho (another great item from
organic shop) Rice
cakes Spelt bread from our favourite
organic bakery Figs Brazil nuts and pecans Ground flax seeds Wakame White beans Chickpeas Fruits: oranges, apples, peaches, bananas Veggies:
carrots, cucumbers, red bell peppers, tomatoes Soy yogurt Ground artisan coffee Dark chocolate Bottled water
Last night someone bought me a vegan takeaway (take - out), with Quinoa and Polenta
cake, on roasted
carrot hummus with
organic beet ketchup (delicious!)
I had a heap of
organic baby
carrots in my crisper, so I thought it would be a perfect time to make a
carrot cake.