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Carrot Cake White Beans
Breakfast

Carrot Cake White Beans

15 minServes 2Nutri-Score A€
from @tracytalks_truth9 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • cannellini beans (drained and rinsed (1 can))Pantry240 g
  • carrot (finely grated)Produce40 g
  • waterOther60 ml
  • maple syrupPantry20 ml
  • cinnamon (ground)Spices1 g
  • nutmeg (ground)Spices500 mg
  • saltSpices500 mg
  • vanilla extractPantry1 ml
  • raisins (optional)Pantry15 g

per serving

Nutrition

169kcal

Carbs
31 g
Proteins
9 g
Fat
1 g
Adapt tools

what you’ll use

Tools

  • Grater
  • Saucepan
  • Potato masher

step by step

Method

  1. Simmer the carrot

    • Finely grate the carrot.
    • Simmer the grated carrot with the water until soft.
    Step 1

  2. Add the beans and flavourings

    • Add the beans, maple syrup, cinnamon, nutmeg, salt and the raisins if using.
    • Cook, stirring, until heated through and softened.
    Step 2

  3. Mash and finish

    • Mash to a soft porridge, keeping some texture (or blend smooth with an immersion blender).
    • Stir in the vanilla off the heat.
    Step 3
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