Spiced Carrot Magic Bean Cake (includes Thermomix method)
Forking Foodie
Forking Foodie
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Ingredients

  • 24 portions
  • 140 calories per portion of carrot cake, plus
  • 37 calories for light cream cheese topping with walnuts
  • 46 calories if using full fat cream cheese and walnuts
  • 29 calories per portion for orange drizzle icing
  • Ingredients
  • 235 g cooked canellini beans (or pretty much any cooked white beans), rinsed well and drained if from a can (you will need a 400 - 410g can) [259 calories]
  • 180 g grated carrots (3 medium, around 210g before trimming and peeling) [47]
  • 120 g extra virgin coconut oil (or use butter, if you prefer and dairy is OK) [1,114]
  • 170 g light muscovado/soft brown sugar (or your preferred form of sweetener, in appropriate quantities, e.g. rapadura) [666]
  • 5 eggs (UK medium, 58g each) [438]
  • Zest of 1 large orange, finely grated (or blitzed in TM - you can leave in the bowl when you add the oil and sugar) [3]
  • 40 ml orange juice (about 1/2 an orange) [18]
  • 1 x 15ml tbsp lemon juice [4]
  • 1 tsp good vanilla extract [14]
  • 2 tsp ground cinammon [10]
  • A good grating of nutmeg (or use 1/4 to 1/2 tsp ground to taste) [3]
  • 1 tsp ground ginger (this gives it a spicy edge) [7]
  • 50 g coconut flour (I use Tiana, fair trade, organic - you can get it from health food shops, e.g. Holland and Barrett) [184]
  • 1 teaspoon (gluten free) baking powder [3]
  • 1/2 teaspoon bicarbonate of soda
  • 1/4 tsp fine sea salt (a pinch)
  • 100 g sultanas [310]
  • 40 g chopped walnuts (you could substitute a mixture of seeds if you prefer, e.g. roughly chopped pumpkin seeds, pine nuts, sunflower seeds) [286]

Instructions

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