Lentil Banana Carrot Cake – Lentils.org

Lentil Banana Carrot Cake

  By lentilsorg    

July 13, 2015

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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!

  • Prep: 20 Minutes
  • Cook: 30 Minutes
  • 20 Minutes

    30 Minutes

    50 Minutes

  • Yields: 20+


  1. Preheat oven to 180º C (350º F). In a mixing bowl, combine lentil puree, 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”) nonstick baking dish. Bake 30 minutes, or until toothpick inserted in centre comes out clean.

*Lentil Puree - 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 puree with a consistency like canned pumpkin. If needed, add additional water 1 tbsp at a time.


1½ cups lentil puree*

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


Nutrition Facts

Sodium154.6 mg
Potassium118.6 mg
Protein2.8 g
Cholesterol7.8 mg
Sugar14.3 g
Total Fat7.7 g
Total Carbohydrates24.7 mg
Dietary Fiber2.1 g