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.
- 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 See How It's Made
- Turn on the oven, set to 350.
- Mix flour, carrots, nuts, coconut, raisins and baking soda in a big bowl.
- Mix anise, bananas, oil and brown sugar in a smaller bowl.
- 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!).
- Pour into large buttered cake pan.
- Bake 35-40 minutes, until toothpick or knife inserted in the middle comes out clean.
- Allow to cool in pan, and cut into squares. Refrigerate if you want it to last longer. Enjoy!