Yogurt Carrot Cake GF – Nutrition and Catering Consultancy
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Ingredients
- 80 g Rice flour
- 40 g Buckwheat flour
- 35 g Soy flour
- 25 g flour (GF)
- 5 g Baking powder
- 5 g Ground Nutmeg
- 120 g Brown Sugar
- 170 g Carrot (Grated)
- 70 g Margarine
- 195 g Yogurt
- 5 ml Vanilla
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