Carrot Cake

1. Process Edgell Carrots until finely chopped. Set aside.

2. Puree Edgell Black Beans.

3. Combine brown sugar, oil and eggs. Stir in dry ingredients, black bean puree and carrots.

4. Pour mixture into a greased and baking paper lined half gastronorm tray. Bake in a commercial oven at 180°C for 50 minutes. Stand for 5 minutes before turning out to cool.

5. To make frosting, beat all ingredients together until light and fluffy. Spread over cake.