Carrot cake

Carrot cake

Carrot cake

Just enough cinnamon, chantilly cream, and nut free

Weight:
5lb
Storage:
Keep them frozen
Bake:
oven, at 330℉ for 25 minutes
Ingredients:
Flour, sugar, soybean oil, dextrose, corn starch, carrots, egg yolk, sodium bicarbonate, milk, spices, cinnamon, and turmeric
Category:
Date :
Top
asd

490 Main Street, Little Falls, NJ 07424

phone +1 973-638-1170

info@palazzonelab.com

Follow Us