These carrot-lentil cakes are a hearty, plant-based dish combining the earthiness of red lentils, the natural sweetness of carrots, and the crunch of seeds and herbs. Bound together with oats and flavored with cumin, smoked paprika, garlic, and lemon, these cakes are baked to golden perfection and served with a vibrant, creamy garlic-herb tahini sauce. Perfect as a light main course, lunch, or appetizer, these cakes are filling without being heavy, and they offer a satisfying balance of texture and flavor. Whether served warm or chilled, they make a wholesome and nourishing meal that’s both comforting and fresh.

Why You’ll Love This Recipe

Naturally vegan and gluten-free without sacrificing flavor or texture
Nutrient-rich with plant-based protein, fiber, and healthy fats
Crispy on the outside, tender on the inside
Ideal for meal prep — holds up well in the fridge or freezer
Garlic-herb tahini sauce adds creamy, tangy richness
Easily adaptable based on available vegetables or herbs
Great for serving as patties, in wraps, or on salads
No frying required — oven-baked and wholesome
Balanced with bold spices and fresh citrus
Perfect option for a light dinner, lunch, or party platter

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Carrot-Lentil Cakes:

1 ½ cups diced carrots (peeled and roughly chopped)
¾ cup split red lentils, rinsed
1 ¾ cups water (for cooking lentils)
1 ½ cups old-fashioned rolled oats, divided
2 garlic cloves, smashed
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1 teaspoon smoked paprika
1 teaspoon ground cumin
¾ teaspoon fine grain sea salt
⅛ teaspoon cayenne pepper
Freshly ground black pepper, to taste
1 cup finely chopped lacinato kale (stemmed)
¼ cup raw pepitas (shelled pumpkin seeds)
2 tablespoons chopped fresh chives
1 tablespoon shelled hemp seeds
2 tablespoons chopped fresh cilantro leaves

For the Garlic-Herb Tahini Sauce:

⅓ cup tahini
½ cup packed fresh cilantro leaves
½ cup packed fresh flat-leaf parsley leaves
1 garlic clove
2 tablespoons fresh lemon juice
1 tablespoon champagne vinegar or apple cider vinegar
⅓ to ½ cup filtered water (to thin sauce as needed)
Sea salt, to taste
Freshly ground black pepper, to taste

Directions

Steam the carrots: Add peeled and chopped carrots to a steamer basket over simmering water. Cover and steam for about 25 minutes, or until fork-tender. Remove from heat and set aside.
Cook the lentils: In a medium saucepan, combine rinsed split red lentils with 1 ¾ cups water. Bring to a boil, then reduce heat and simmer uncovered for 10–12 minutes, or until the lentils are soft and beginning to break down. Drain any excess water and set aside to cool slightly.
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
Make the cake mixture: In a food processor, add the steamed carrots, cooked lentils, ¾ cup of the oats, smashed garlic, lemon juice, olive oil, smoked paprika, cumin, salt, cayenne, and a few turns of freshly ground black pepper. Pulse 15–20 times, scraping down the sides as needed, until the mixture is chunky but cohesive.
Transfer mixture to a large bowl and stir in the remaining ¾ cup oats, chopped kale, pepitas, chives, hemp seeds, and chopped cilantro. Stir until fully combined. The mixture should be moist but firm enough to hold its shape.
Form the patties: Use a ⅓-cup measuring cup to scoop portions of the mixture and form into patties about 3 inches wide and 1 inch thick. You should get about 10–12 cakes. Arrange them evenly on the prepared baking sheet.
Bake for 23–25 minutes, or until the bottoms are golden and the patties are lightly crisped on the edges. They will continue to firm up as they cool. Allow them to cool directly on the baking sheet before removing.
Prepare the sauce: While the cakes bake, combine tahini, cilantro, parsley, garlic, lemon juice, vinegar, and ⅓ cup water in a food processor or high-speed blender. Blend until smooth and emulsified. Add more water as needed to reach a pourable consistency. Season with salt and pepper to taste.
Serve the carrot-lentil cakes warm or at room temperature, generously drizzled with the garlic-herb tahini sauce.

Servings and timing

Yield: Makes 10–12 cakes
Serving Size: 2–3 cakes per person
Prep Time: 25 minutes
Cook Time: 60 minutes
Total Time: 1 hour 25 minutes

Variations

Add grated zucchini (squeezed dry) for extra veggies.
Substitute sunflower seeds for pepitas if preferred.
Swap kale with spinach or Swiss chard.
Add turmeric or curry powder for a spiced twist.
Replace carrots with sweet potato or parsnips.
Use lime juice instead of lemon for a more citrusy kick.
Pan-fry for extra crispness: Use a nonstick pan and a little oil on medium heat.
Add nutritional yeast for a cheesy umami flavor.
Try a cashew-based sauce if avoiding tahini.
Serve in wraps or pita pockets for a satisfying handheld meal.

Storage/Reheating

Refrigerate: Store baked cakes in an airtight container for up to 5 days. Keep sauce in a separate container.
Freeze: Freeze cakes (after baking) in a single layer on a tray, then transfer to a sealed container or bag. Freeze for up to 2 months.
Reheat: Reheat cakes in a 350°F (175°C) oven for 10–15 minutes or pan-sear on low heat until warmed through. Microwave not recommended as it softens the texture.
Sauce Storage: Keep sauce refrigerated in a sealed jar for up to 5 days. Stir before using and thin with water if needed.

FAQs

What kind of lentils should I use?

Use split red lentils — they cook quickly and break down easily, helping to bind the cakes.

Can I substitute the oats?

You could try using cooked quinoa or breadcrumbs, though texture and binding may vary slightly.

Do I need a food processor?

It’s highly recommended for the best texture. Without one, you’ll need to mash ingredients by hand, which may result in a chunkier and less cohesive mixture.

Can I make the mixture ahead of time?

Yes, you can prep the mixture up to 24 hours in advance and store it covered in the refrigerator until ready to form and bake.

Is the sauce spicy?

No, the sauce is bright, herby, and creamy. If you want spice, you can add a pinch of chili flakes or cayenne.

Can I use other herbs in the sauce?

Absolutely. Dill, basil, or mint can be used to complement or replace the parsley and cilantro.

How do I prevent the cakes from sticking?

Use parchment paper or a silicone mat and allow the cakes to cool slightly before removing — this helps them set and release easily.

Are these good for meal prep?

Yes, they’re ideal. Bake a batch, store in the fridge or freezer, and reheat as needed. Great for lunches or quick dinners.

Can I serve these cold?

Yes, they’re delicious cold or at room temperature, especially paired with the tahini sauce.

Can I add beans to the mixture?

Yes, mashed chickpeas or white beans can be added, though you may need to adjust the oats to keep the mixture firm.

Conclusion

These carrot-lentil cakes offer a flavorful, nourishing meal that combines the simplicity of whole foods with vibrant seasoning and a creamy, zesty sauce. They’re easy to prepare, perfect for any occasion, and endlessly adaptable to your tastes. Whether you’re eating plant-based full time or just looking for a new recipe to incorporate more veggies, this dish is a satisfying and delicious choice.

Carrot‑Lentil Cakes with Garlic‑Herb Tahini Sauce