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!

• Ready In: 1 hr
• Yields: 1 cake

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!