There is something about winter that makes me crave spice cake. Even while the cake is baking, I feel comforted – the whole house fills with a warm and comforting smell.
I decided to make a carrot cake and I love the idea of sneaking in more healthy ingredients – so why not lentils? I love lentils because they are just as packed with nutrients as beans, but are so much easier to use because no soaking, etc., required.
Using lentils in this cake gives the cake a rich, moist texture without tons of oil or butter being used.
So, if you have some leftover lentils after making soup, try this delicious way to use up your leftovers. And make your house smell good all day!
- 1½ cups cooked green lentils
- ½ cup orange juice
- ¾ cup olive oil
- 1 can (8 ounces) crushed pineapple, undrained
- 1½ cups light brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- ¼ teaspoon salt
- ½ cup diced toasted walnuts
- 1 cup finely grated carrots
- For frosting:
- 6 tablespoons butter, at room temperture
- 1½ cups powdered sugar
- ¼ teaspoon salt
- 1 tablespoon vanilla
- 8 ounces cream cheese, at room temperature
- Preheat oven to 350 degrees.
- Place lentils, orange juice, oil and pineapple with juice in a blender and blend until very smooth, scraping down sides of blender as needed. Pour into a mixing bowl.
- Whisk together the flour, baking powder, baking soda, spice and salt. Slowly stir into the wet ingredients.
- Stir in the walnuts and carrots.
- Pour batter into a well oiled 9 by 13 inch baking pan. Bake for 35 to 40 minutes, until set in center. Let cool to room temperature before frosting.
- For frosting, mix in a mixer at medium speed all ingredients in order listed until light and fluffy.
Other spice cakes: