Last week I tried another recipe from Spilling The Beans: Cooking And Baking With Beans Everyday This time it was the white bean carrot cake. I did alter it slightly by subbing half of the oil with applesauce and adding some all spice.
It was more moist and dense than other carrot cakes I have made but it was very good. It didn’t have a ‘beans’ flavour to it to any hint of them even being in there. I topped it with a simple cream cheese frosting and we all enjoyed it!