Healthy Vegetarian Carrot Snack Cake

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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. 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:
1hr
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

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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