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清爽耐吃的胡蘿蔔蛋糕
無油,使用新鮮酵母取代泡打粉、柳橙汁、胡蘿蔔碎、葡萄乾、杏仁粉、核桃碎與熊本全麥粉T80製作,用無糖甜菜根優格取代奶油乳酪。建議冷凍保存。
新鮮酵母 / 柳橙汁 / 胡蘿蔔碎 / 葡萄乾 / 杏仁粉 / 核桃碎 / 熊本全麥粉T80 / 無糖甜菜根優格
*蛋奶素
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