キャンディス・クマイさんのインスタグラム写真 - (キャンディス・クマイInstagram)「🍰💄💋congrats to my talented + inspiring sis @selenagomez on launching @rarebeauty the first beauty line dedicating 100Mill to mental health for those in need 👏🏼👏🏼👏🏼💕💕💕🥰😇 this is what real beauty is about— it’s your heart ♥️ & true grace in gelling others. we’re playing with rare beauty on set & making carrot 🥕cake 🎂 !! Who’s in!?? Xx 💋 ck vegan crush pineapple carrot cake 🍰 Makes: One 8” or 9” round cake pans or two 6-7 inch round cake pans Serves 8* Double recipe to make a celebratory cake I Wet Ingredients: 1/3 cup unrefined coconut oil, room temperature 1/4 cup organic coconut sugar 1/2 cup crushed pineapple (I prefer fresh) 1 cup finely grated carrots 1/2 -3/4 cup water 1 teaspoon organic vanilla extract Dry Ingredients: 1 3/4 cups gluten free flour 3/4 cup almond meal 1/4 teaspoon sea salt 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1 teaspoon baking soda 1 tablespoon apple cider vinegar Directions: Pre-heat the oven to 350°F. Lightly coat a 9-inch round cake pan with unrefined coconut oil or baking spray. In a medium mixing bowl whisk together the wet ingredients: crushed pineapple, shaved carrots, unrefined coconut oil, coconut sugar, water and vanilla extract, set aside. In a small mixing bowl, add the dry ingredients: gluten free flour, almond meal, nutmeg, cinnamon and salt. Gently add the dry ingredients into the wet bowl, mix until combined, but do not over mix. Add more water as needed. In a small bowl, combine the baking soda and apple cider vinegar mixture, allow the mixture to fizz and fold into the cake. Pour the batter into the prepared cake pan, place into the 350 degree oven and bake for approximately 33-40 minutes, or until the top is golden brown. Remove from the oven and cool completely prior to icing the cake.」9月6日 6時42分