Ingredients
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2
-
2
-
1
-
1/2
-
1/2
-
1
-
1/2
-
2
-
1/2
-
1/2
-
-
-
-
-
Directions
Healthy Vegetarian Carrot Snack Cake,A truly healthy snack cake! This makes a large panful – cut into squares it keeps well in the fridge in a sealed container for a few days and makes a light but satisfying snack, or breakfast, or picnic munchie. This recipe comes from an Indian cooking website, the name of which I have lost. If you recognize this recipe and know who invented it, please let me know!,Very nutty, very yummy. I don’t like banana “flavored” food but I have never whipped raw bananas so I gave it a try. used my Ninja blender for bananas and it whipped them smooth and almost like a thick syrup. I also used sweetened coconut out of bulk food area of grocery store, could not find unsweetened, but I love coconut so I had to have it! I also used regular vegetable oil because I already had that. Cooked it a little too long at 40 min, good but I would prefer moister. Whole wheat flour was not overbearing just nutty flavor…will make these again.
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Steps
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1
Done
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Turn on the Oven, Set to 350. |
|
2
Done
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Mix Flour, Carrots, Nuts, Coconut, Raisins and Baking Soda in a Big Bowl. |
|
3
Done
|
Mix Anise, Bananas, Oil and Brown Sugar in a Smaller Bowl. |
|
4
Done
|
Add Wet Ingredient Mixture to Dry Ingredient Mixture, and Stir Gently but Thoroughly. Add Some Milk, a Bit at a Time, If the Batter Is Too Thick to Stir Comfortably (it Should Be Thick, Though, not Runny!). |
|
5
Done
|
Pour Into Large Buttered Cake Pan. |
|
6
Done
|
Bake 35-40 Minutes, Until Toothpick or Knife Inserted in the Middle Comes Out Clean. |
|
7
Done
|
Allow to Cool in Pan, and Cut Into Squares. Refrigerate If You Want It to Last Longer. Enjoy! |
