Lentil Banana Carrot Cake

lentils
  • 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.
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