Lentil Banana Carrot Cake
- 1½ cups (375 mL) lentil purée
- ¾ cup (175 mL) canola oil
- ½ cup (125 mL) mashed banana
- 1½ cups (175 mL) brown sugar, packed
- 2 tsp (10 mL) vanilla
- 1 egg
- 2 cups (500 mL) whole wheat flour
- 2 tsp (10 mL) baking powder
- 1 tsp (5 mL) baking soda
- 1 tsp (5 mL) ground allspice
- ½ tsp (2 mL) salt
- ½ cup (125 mL) walnuts, chopped (optional)
- 1 cup (250 mL) carrots, finely grated
Preheat oven to 180º C (350º F). In a mixing bowl combine lentil purée, oil, banana, brown sugar, vanilla and egg until well blended.
In a separate bowl, combine flour, baking powder, baking soda, allspice and salt. Mix thoroughly. Beat lentil mixture a little at a time. Stir in walnuts (optional) and carrots.
Spoon into a 22 cm x 34 cm (9” x 13”) non-stick baking dish. Bake 30 minutes, or until toothpick inserted in centre comes out clean.
Nutritional information
- Per Serving (50g)
- Calories 170.8
- Protein 2.8g
- Carbohydrates 24.7g
- Fibre 2.1g
- Sugars 14.3g
- Fat 7.7g
- Cholesterol 7.8mg
- Potassium 118.6mg
- Sodium 154.6mg
- Vitamin A 4%
- Vitamin C 1%
- Calcium 4%
- Folate 2%
- Iron 11%
- Zinc 2%
Recipe courtesy of Canadian Lentils.
