Lentil Banana Carrot Cake

Lentil Banana Carrot Cake

Part of our Hidden HealthyTM collection of recipes where we show you unique ways of incorporating lentils into your food, unsuspecting to the picky eater's eye!

Ingredients

  • 1½ cups lentil purée*
  • ¾ cup canola oil
  • ½ cup mashed banana
  • 1½ cups brown sugar, packed
  • 2 tsp vanilla
  • 1 egg
  • 2 cups whole wheat flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground allspice
  • ½ tsp salt
  • ½ cup walnuts, chopped (optional)
  • 1 cup carrots, finely grated

 

Directions

  • 1. Preheat oven to 180º C (350º F). In a mixing bowl combine lentil purée, oil, banana, brown sugar, vanilla and egg until well blended.
  • 2. 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.
  • 3. 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.
  • *Lentil Purée - Place cooked or rinsed & drained canned lentils into a food processor. For every 1 cup lentils, add ¼ cup water. Blend to make a smooth purée with a consistency like canned pumpkin. If needed, add additional water 1 tbsp at a time.

 

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%
Servings: 
20+

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