Products used in this recipe
Carrot and Black Bean Cake with Honey Mascarpone
Yield: 10 Servings
Yield: 10 Servings
Carrot cake enriched with blended black beans will please health-conscious customers. Serve slices warm with honey mascarpone for an an indulgent twist.
Instructions:
1. In a food processor finely chop Edgell Carrots. Set aside.
2. Blend Edgell Black Beans.
3. Mix brown sugar, oil and eggs. Stir in sifted dry ingredients, black beans and carrots.
4. Pour mixture into a greased and baking paper lined 26cm loaf pan. Bake at 180°C for 50 minutes. Leave in pan for 5 minutes before turning out to cool.
5. Combine mascarpone, honey and cinnamon. Serve sliced cake cold or toasted with honey mascarpone.
