Healthy Vegetarian Carrot Snack Cake

Recipe by Elise and family

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!

Top Review by Sassy12376

Very nutty, very yummy. I don't like banana "flavored" food but I have never whipped raw bananas so I gave it a try. I 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.

Ingredients Nutrition


  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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