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

Makes 12 servings

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
Preheat oven to 350 degrees. Grease and flour a 12 cup Bundt pan.
In a medium bowl, combine flour, baking soda, baking powder, cinnamon, salt, set aside.
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.
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.


Serving Size:
Amount Per Serving
Calories: 420
Total Fat: 16g
Sodium: 510mg
Total Carbs: 64g
Fiber: 3g
Protein: 7g
Recipe courtesy of the California Dry Bean Board, Cal Beans - lose weight with the help of nature