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Carrot Cake with Pineapple and Coconut
CATHY'S GLUTEN FREE13Ingredients
60Minutes
340Calories
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Ingredients
US|METRIC
12 SERVINGS
- 2 cups almond flour
- 1 cup tapioca flour
- 1 Tbsp. canela
- 1 tsp. sea salt
- 1 tsp. baking powder
- 1 tsp. baking soda
- 5 eggs (separated)
- 1/4 cup avocado oil
- 1/2 cup honey
- 2 cups grated carrots
- 14 oz. crushed pineapple (drained)
- 1 cup raisins
- 1 cup shredded coconut (finely)
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NutritionView More
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340Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories340Calories from Fat150 |
| % DAILY VALUE |
| Total Fat17g26% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol90mg30% |
| Sodium410mg17% |
| Potassium230mg7% |
| Protein7g |
| Calories from Fat150 |
| % DAILY VALUE |
| Total Carbohydrate45g15% |
| Dietary Fiber4g16% |
| Sugars25g |
| Vitamin A60% |
| Vitamin C30% |
| Calcium10% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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