Dessert

Lentil - Laced Carrot Cake is for Dessert.

Lentil - Laced Carrot Cake takes 30 minutes to prepare.

Lentil - Laced Carrot Cake takes 35 minutes to cook.

Lentil - Laced Carrot Cake makes 12 servings.

The ingredients for Lentil - Laced Carrot Cake are:

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

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

Here is how you make Lentil - Laced Carrot Cake:

Preheat oven to 350? 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 mixtureBake 35 minutes, or until toothpick inserted in centre comes out clean.Serving Size: Makes one 9" cake, 12 piecesNumber of Servings: 12Recipe submitted by SparkPeople user JO_JO_BA.

The nutritional information for Lentil - Laced Carrot Cake is:

• 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

The dietary needs meet for Lentil - Laced Carrot Cake is Vegan