Lentil - Laced Carrot Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 cup cooked lentils⅓ cup canola oil½ cup pureed fruit (I used apricot baby food)½ cup packed brown sugar3 packets vanilla stevia1 tsp vanilla1 tsp maple extract¾ cup spelt flour¼ cup spelt flakes1 tsp baking powder½ tsp baking soda½ tsp ground allspice1 tsp cinnamon½ tsp salt¼ cup toasted sunflower seeds1 cup carrots, finely gratedTopping:¼ cup spelt flakes½ tsp cinnamon¼ tsp allspice½ tsp cornstarch1 tbsp raw sugar
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.
Serving Size: Makes one 9" cake, 12 pieces
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
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.
Serving Size: Makes one 9" cake, 12 pieces
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 158.9
- Total Fat: 7.0 g
- Cholesterol: 0.0 mg
- Sodium: 15.0 mg
- Total Carbs: 25.4 g
- Dietary Fiber: 3.0 g
- Protein: 3.2 g
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