Italian Kale and Potato Soup
Italian Kale and Potato Soup is a gluten free and whole 30 recipe with 6 servings. This main course
Fall Classic: Carrot Cake
Ingredients
- 2 tsp baking powder
- 2 tsp baking soda
- ¾ cup packed brown sugar
- ¼ cup butter, softened
- 1 cup Crisco Vegetable or Canola Oil
- 3 cups finely grated carrots (approx. 1 lb/454g)
- 2 tsp cinnamon
- 4 eggs
- 1 cup granulated sugar
- 4 cups icing sugar
- 1 cup regular or low fat cream cheese, softened
- 1 tsp salt
- 1 tsp vanilla extract
- 2 cups whole wheat white flour
Instructions
Add flour mixture to egg mixture.
Mix, just until combined. Fold in carrots. Divide batter evenly in prepared pans.
Add icing sugar, one cup at a time. Beat well after each addition.
Add vanilla. Continue beating until fluffy.
Add 1 tbsp milk at a time to thin out icing if necessary.
Place one cake on serving dish.
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