Lentil - Laced Carrot Cake
From jo_jo_ba 9 years ago
- 1 hour to make
- Serves 12
Lentil puree and spelt add a wonderful nuttiness to this (nut-free) vegan carrot cake, while a topping of spelt flakes adds texture and eliminates the need for frosting!
Ingredients
- 1 cup cooked lentils shopping list
- ⅓ cup canola oil shopping list
- ½ cup pureed fruit (I used apricot baby food) shopping list
- ½ cup packed brown sugar shopping list
- 3 packets vanilla stevia shopping list
- 1 tsp vanilla shopping list
- 1 tsp maple extract shopping list
- ¾ cup spelt flour shopping list
- ¼ cup spelt flakes shopping list
- 1 tsp baking powder shopping list
- ½ tsp baking soda shopping list
- ½ tsp ground allspice shopping list
- 1 tsp cinnamon shopping list
- ½ tsp salt shopping list
- ¼ cup toasted sunflower seeds shopping list
- 1 cup carrots, finely grated shopping list
Topping:
- ¼ cup spelt flakes shopping list
- ½ tsp cinnamon shopping list
- ¼ tsp allspice shopping list
- ½ tsp cornstarch shopping list
- 1 tbsp raw sugar shopping list
How to make it
- Preheat oven to 350º F. Grease a 9” springform pan.
- In a food processor, puree lentils, oil, fruit, sugar, stevia and extracts until smooth.
- Add the flour, spelt flakes, baking powder, baking soda, allspice, cinnamon and salt, pulse in to combine.
- Pulse in the seeds and carrots.
- In a small dish, mix together the topping ingredients.
- Spread batter in the pan and sprinkle evenly with the oat mixture
- Bake 35 minutes, or until toothpick inserted in centre comes out clean.
People Who Like This Dish 3
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