Healthy Vegetarian Carrot Snack Cake |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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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. If you recognize this recipe and know who invented it, please let me know. Ingredients:
2 cups whole wheat flour |
2 cups carrots, grated |
1 cup nuts, chopped, pecans if possible |
1/2 cup coconut flakes, dry unsweetened |
1/2 cup raisins |
1 teaspoon baking soda |
1/2 teaspoon ground aniseed |
2 big bananas, ripe and mashed and beaten until fluffy |
1/2 cup peanut oil |
1/2 cup brown sugar, loosely packed |
Directions:
1. Turn on the oven, set to 350.
2. Mix flour, carrots, nuts, coconut, raisins and baking soda in a big bowl.
3. Mix anise, bananas, oil and brown sugar in a smaller bowl.
4. 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. Pour into large buttered cake pan.
6. Bake 35-40 minutes, until toothpick or knife inserted in the middle comes out clean.
7. Allow to cool in pan, and cut into squares. Refrigerate if you want it to last longer. Enjoy!
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