Lentil - Laced Carrot Cake

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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Lentil - Laced Carrot Cake calories by ingredient


Introduction

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! 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!
Number of Servings: 12

Ingredients

    1 cup cooked lentils
    ⅓ cup canola oil
    ½ cup pureed fruit (I used apricot baby food)
    ½ cup packed brown sugar
    3 packets vanilla stevia
    1 tsp vanilla
    1 tsp maple extract
    ¾ cup spelt flour
    ¼ cup spelt flakes
    1 tsp baking powder
    ½ tsp baking soda
    ½ tsp ground allspice
    1 tsp cinnamon
    ½ tsp salt
    ¼ cup toasted sunflower seeds
    1 cup carrots, finely grated

    Topping:
    ¼ cup spelt flakes
    ½ tsp cinnamon
    ¼ tsp allspice
    ½ tsp cornstarch
    1 tbsp raw sugar

Directions

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.