Simple Truth Rainbow Sprinkles Description
Free Of
GMOs.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1 Tsp. (4 g)
Servings per Container: 22
| Amount Per Serving | % Daily Value |
|
| Calories | 20 | |
|
| Total Fat | 1 g | 1% |
|
| Saturated Fat | 0.5 g | 4% |
|
| Trans Fat | 0 g | |
|
| Sodium | 0 mg | 0% |
|
| Total Carbohydrate | 3 g | 1% |
|
| Total Sugars | 3 g | |
|
| Includes 3g Added Sugars | | 6% |
|
| Protein | 0 g | |
|
Other Ingredients: Sugar, palm kernel and palm oil, corn starch, beet juice (for color), vegetable juice (for color), annatto extract (for color), spirulina extract (for color), turmeric (for color), beta-carotene (for color), paprika oleoresin (for color), sunflower lecithin, maltodextrin, carnauba wax, cellulose gum.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
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Carrot Cake Bread
[vc_row][vc_column][vc_column_text]Indulge in the perfect fusion of comforting flavors with this irresistibly moist carrot cake bread. This delightful creation combines the classic taste of carrot cake with the convenience of a sliceable loaf, making it an ideal treat for any occasion. Bursting with freshly grated carrots, warm spices and a hint of sweetness, each bite offers a symphony of textures and flavors that will leave you craving more.
Carrot Cake Bread
Cake
- 1-1/2 cups all-purpose flour
- 2 tsp. pumpkin pie spice
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. kosher salt
- 1/2 cup avocado oil
- 2 large eggs (at room temperature)
- 1 cup packed brown sugar
- 1/4 cup buttermilk or yogurt
- 1-1/2 tsp. vanilla extract
- 1-1/2 cups carrots (grated)
- 1/2 cup walnuts (chopped)
- Cooking spray
Cream cheese frosting
- 4 oz. cream cheese (room temperature)
- 2 Tbsp. unsalted butter (room temperature)
- 1 cup powdered sugar
- 1/2 tsp. vanilla extract
- 1/8 tsp. kosher salt
- Preheat oven to 350 degrees F. Spray standard loaf pan with cooking spray and line with parchment paper, leaving 2-inch overhang on sides.
- In large mixing bowl, combine flour, pumpkin pie spice, baking powder, baking soda and salt.
- In separate medium bowl, combine oil, eggs, sugar, buttermilk and vanilla.
- Add wet ingredients to dry and stir until combined. Fold in carrots and walnuts.
- Pour batter into prepared pan. Bake for 50 to 60 minutes, until firm and a toothpick inserted into center comes out clean.
- Cool for 5 minutes in pan, then transfer cake to wire rack and cool completely, removing parchment paper.
- Meanwhile, make frosting. In mixing bowl with electric mixer or stand mixer, beat cream cheese and butter until fluffy. While mixing, add powdered sugar, then vanilla and salt, mixing until uniform.
- When the loaf is fully cooled, cover with frosting.
Get these ingredients and more at Vitacost.
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