Blackeyed Beans & Carrot Cake

August 13, 2010

The dynamic duo of peas and carrots takes a sweet turn with this sweet dessert.

Makes 12 servings

Ingredients
  • 3 3/4 cups all purpose flour
  • 2 teaspoons baking poweder
  • 1 1/2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon salt
  • 1/2 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 1/2 cup orange juice
  • 2 teaspoons grated orange rind
  • 2 cups finely shredded carrots (3 medium), lightly packed
  • 1 cup cooked or canned black eyed peas, drained
  • 1 cup chopped pecans
Preparation
  1. Preheat oven to 350 degrees. Grease and flour a 12 cup Bundt pan.
  2. In a medium bowl, combine flour, baking soda, baking powder, cinnamon, salt, set aside.
  3. In a large bowl, beat butter and sugar until pale and fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange juice and orange rind (the batter may looked curdled). Blend in flour mixture. Stir in carrots, blackeyed peas and pecans.
  4. Bake 55 – 60 minutes until a toothpick inserted in the center comes out clean. Cool 10 minutes. Remove from pan completely on wire rack. Sift powdered sugar over top.
Posted in: Breads & Desserts, Recipes