Imagine a carrot cake so moist, so delicious, and surprisingly nutritious that it breaks all the traditional dessert rules! Our White Bean Carrot Cake is not just another ordinary cake - it's a game-changing recipe that sneaks in extra protein, reduces fat, and delivers incredible flavor that will make your taste buds dance with joy. Whether you're a health-conscious foodie or just someone who loves a delectable dessert, this recipe is about to become your new obsession.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 65 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 can white beans, drained and rinsed
- 2 cups grated carrots
- 1 cup sugar
- 1/2 cup vegetable oil
- 3 eggs
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan thoroughly with butter or cooking spray and set aside.
- In a food processor, puree the drained white beans until smooth and creamy. This will help create a moist cake base and add extra protein.
- In a large mixing bowl, combine the pureed white beans, grated carrots, sugar, vegetable oil, and eggs. Mix well until all ingredients are fully incorporated and create a uniform batter.
- In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, cinnamon, and salt. This helps remove any lumps and ensures even distribution of dry ingredients.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix, which can result in a dense cake.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula to ensure uniform baking.
- Place the pan in the preheated oven and bake for 40-45 minutes. To check doneness, insert a toothpick into the center - it should come out clean with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 15-20 minutes. Then transfer to a wire rack to cool completely before frosting or serving.
- Optional: Once cooled, you can frost with cream cheese frosting or dust with powdered sugar for added sweetness.
Tips
- Bean Blending: Ensure your white beans are completely smooth when pureeing. Any lumps can affect the cake's texture.
- Moisture is Key: Don't overmix the batter - this can lead to a dense, tough cake. Fold ingredients gently until just combined.
- Cooling Matters: Let the cake cool completely before frosting to prevent the icing from melting.
- Storage Tip: This cake stays moist for 3-4 days when stored in an airtight container at room temperature.
- Customization Options: Feel free to add chopped nuts or raisins for extra texture and flavor.
- Healthy Hack: Use whole wheat flour for an even more nutritious version of this cake.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 7g
Fat: 10g
Saturated Fat: g
Cholesterol: 45mg
