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Gluten Free Carrot Cake

This recipe is part of a new line I am working on of “bean cakes” that replace traditional flour with canned beans. These wonderfully moist cakes are also minimal sugar and higher in protein making them a guilt-free indulgence!

Cake Ingredients:carrot cake ingredients sharpen 300

  • 2 cans Navy Beans (drained)
  • 1/3 cup Raisins
  • 1 ½ cups Grated Carrot
  • 2 TBS Olive Oil
  • 5 Eggs (may substitute 6 egg whites, if desired)
  • 1 tsp Baking Powder
  • ¼ tsp Cinnamon

In your heavy duty food processor, blend the beans and raisins until you have a smooth puree. Add about half of your grated carrots, olive oil and continue to processes as you add the eggs one at a time into your batter. Pour batter into a large bowl and stir in your baking powder, cinnamon and the remaining grated carrots. Bake in parchment lined cake pans at 375 degrees for 1 hour and 15 minutes. Cool completely before frosting.

Cream Cheese Frosting:
• 2 packages Cream Cheese
• ¼ cup crushed pineapple (drained)

Beat cream cheese until fluffy and add pineapple.

carrot cake slice up from cake 300

I’m not a nutritionist, but I am a wiz with an Excel spreadsheet! (Values provided for entertainment purposes only) My calculations for this recipe (http://recipes.sparkpeople.com/recipe-calculator.asp) show this version to be 353 Calories compared to 582 Calories for a standard Carrot Cake found at AllRecipes.com. But this dessert also boasts 14 grams of protein and 11 grams of dietary fiber per slice. All of this with only 2 grams of sugar per serving. Need to cut the fat down in your after dinner treat? Consider a snack cake version baked in an 8” x 8” pan and omit the frosting and par down the total fat to only 5 grams per serving.

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