Skip to content
Menu
Carrot Cake White Beans with Walnuts and Raisins
Breakfast

Carrot Cake White Beans with Walnuts and Raisins

20 minServes 1Nutri-Score A€
from @tracytalks_truth9 imports0 cooked
Adapt this recipe

what you need

Ingredients

1 person
  • cannellini or great northern beans (drained and rinsed)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
  • raisinsPantry12 g
  • walnuts (chopped)Nuts & seeds15 g

per serving

Nutrition

468kcal

Carbs
62 g
Proteins
19 g
Fat
16 g
Adapt tools

what you’ll use

Tools

  • Saucepan
  • Frying pan
  • Grater
  • Potato masher

step by step

Method

  1. Simmer the carrot

    • Put the grated carrot and water in a saucepan.
    • Simmer until the carrot is soft.
    Step 1

  2. Toast the walnuts

    • Toast the chopped walnuts in a dry pan, stirring, until fragrant.
    Step 2

  3. Add beans, spices and raisins

    • Add the drained beans, cinnamon, nutmeg, salt, maple syrup and raisins to the carrots.
    • Stir everything together.
    Step 3

  4. Cook and mash

    • Cook, mashing with a masher until soft and porridge-like.
    Step 4

  5. Finish and serve

    • Off the heat, stir in the vanilla extract.
    • Transfer to a bowl and top with the toasted walnuts without stirring them in, to keep the crunch.
    Step 5
Get Mezze