Carrot Cake

Step 1

Process Edgell Carrots until finely chopped. Set aside.

Step 2

Puree Edgell Black Beans.

Step 3

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

Step 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.

Step 5

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