Harvest Snack Cake Recipe

Reviewed on Apr. 03, 2009 by jayhawker1940

This cake was great!! My husband and I are Diabetic's and we both enjoyed this cake. I plan to make more of it, next time I am going to add some walnuts.

Reviewed on Mar. 16, 2009 by Lorna Stickland

Re: Harvest Snack Cake

I made the cake to take to work. I changed it by adding pecans and frosting it with cream cheese frosting. It was really yummy!!

Reviewed on Mar. 14, 2009 by pzfgpp

I made the Harvest Snack Cakes for my daughter's class, and all the kids really liked them. My son's snack day is coming up in a couple of weeks, and I've already taken the request to make some more for his class.

Reviewed on Mar. 13, 2009 by jodigurl

Great snack cake...if you like nuts, add walnuts.

Reviewed on Mar. 12, 2009 by nynana34

I didn't have any carrots so I substituted grated zucchini...delicious

Reviewed on Mar. 12, 2009 by Gerry P.

Hi - I thought I might pass along this tip that I use, when baking with raisins.

Sometimes when I put raisins in a recipe, espeicially if the raisins are dry, they tend to absorb too much of the moisture, leaving the cake( cookie, square, etc.) drier than expected or prefered.

In order to avoid this, I will put the raisins in a small bowl and cover them with water( I prefer boiling water) and let them sit while I prepare the batter, then when it is time to add them to the recipe, I drain them and pat them dry. The raisins will be nice and plump and prevents them from absorbing too much of the moisture.

Gerry Provick

Reviewed on Mar. 12, 2009 by srweezy

I upped the applesauce to 1 cup and it turned out very moist.

Reviewed on Mar. 12, 2009 by srweezy

I made this snack cake for by two boys (61and 36). I made the mistake of saying it was healthy for them. They ate it the first night but wouldn't touch it afterwards. I thought it was wonderful, moist and flavorful. From now on I will tell them I used lots of white flour and sugar.

Reviewed on Mar. 12, 2009 by Gerry P.

I tried this recipe, however when I went to make it I realized I did not have any raisins so I substituted dried cranberries instead. My wife Arlene and I really loved it.

Arlene suggested that the next time I make it, I might try adding some orange zest - we'll see!

Thank you for sharing this.

Gerry Provick

Reviewed on Mar. 12, 2009 by plytmkutr

I am getting ready to make this cake right now. It sounds so good and even kinda healthy

Reviewed on Mar. 12, 2009 by Mr_Science

Great taste, easy to make and healthy to boot. This is really a find! I served it with whipped cream and milk. I made another vacuum packed and froze it. After three days I thawed it and tasted it, it was just as good as when it was first made.

Reviewed on Mar. 12, 2009 by madelin hoggard

I tried this recipe and it turned out great.Even my kids(3 and 11/2 years) liked it. It was not dry at all. i'll sure make it again. It's a good way to give my children some veggetables!

Reviewed on Mar. 12, 2009 by 490cat

I made this snack with a can of pumpkin instead of the carrots and it was marvelous. I took it to a potluck supper and got great reviews!!

Reviewed on Mar. 12, 2009 by tranquilitytransitions

I also found cake too dry even though I added 1/4 cup of milk. Tasted good but needs more moisture.

tranquilitytransitions

Reviewed on Mar. 12, 2009 by 1Bockey

This cake was way too dry and I ended up throwing it out. No one in my family liked it. The taste wasn't that bad, but it was just too dry.

Reviewed on Mar. 12, 2009 by aderrick

Excellent snack cake. And healthy too.

Reviewed on Mar. 12, 2009 by kateweather

Chopping up the carrots took a little longer than I thought it would. The finished product smelled wonderful and tasted even better! You wouldn't know it was made with wheat flour and was low in fat! Will definitely make again.

Reviewed on Mar. 12, 2009 by mdpkjt

made this cake on Monday and it was very moist and tasty.Pat B.

Reviewed on Mar. 12, 2009 by kitley

This is a very moist snack cake even with the whole wheat flour. Excellent source of fiber and just sweet enough!

Reviewed on Mar. 12, 2009 by Southernmama

I made muffins also. So many times my husband wants me to pack a little something sweet into his lunchbox for his midmorning snack and muffins work out really well. Yesterday, he took 2 muffins to share with a coworker who thought the Harvest Snack Cake/Muffins smelled heavenly when he heated one up in the microwave.

Reviewed on Mar. 12, 2009 by chefjoy

I made the recipe into muffins instead. Loved it! Great flavour I will definitely make it again. Joyce

Reviewed on Mar. 12, 2009 by lvlndsec

I really like this cake -- it fits very well in my Weight Watchers plan.

I made a few substitutes: I replaced half the brown sugar with Splenda, I replaced the eggs with 1/2 cup Egg Beaters, I used only 1/2 cup raisins, and I cut the cake into 24 servings. I individually freeze the squares and pack them in my lunch/snack bag for a treat each day.

Next time I will not use the brown sugar but will use all Splenda brown sugar substitute and I will replace half the applesauce with crushed pineapple to add a little more moisture.

Reviewed on Mar. 07, 2009 by JAHass

Besides the suggestion to use yogurt you could also substitute pureed baby food prunes.

Reviewed on Mar. 07, 2009 by pjsattic110

splenda to the rescue, I think.. they have several blends that would work.

There are quite a few varieties of flour, available at supermarkets and health food stores - with no carbs and lower carbs/glycemic index. Google them, to find the one that would best suit your needs.

Reviewed on Mar. 06, 2009 by noramclendon@yahoo.com

Lower carbs would be nice

Reviewed on Mar. 05, 2009 by Marpaints

Would like a suggestion how to make this cake with a lower carb count. Thanks. MR

Reviewed on Mar. 05, 2009 by mayams

Instead of applesauce you could use plain yogurt (regular or nonfat works.)

Reviewed on Mar. 05, 2009 by Jean Colosso

I'm allergic to apples. Is there anything else I can use to replace the applesauce?

Reviewed on Mar. 05, 2009 by LadyAlisyn

Yes, you may substitute all-purpose flour or your choice of any variety of flours would do well in this recipe.

Reviewed on Mar. 05, 2009 by buhba

Reviewed on Mar. 05, 2009 by jjjjjflutemom

you should be able to sub all-purpose flour for the whole wheat (i'm usually working the other direction with substitutions, and putting in the whole wheat instead of taking it out). the measurement is the same, regardless of whether it's whole wheat or all-purpose.

Reviewed on Mar. 05, 2009 by patricia vagos

can I substitute all-purpose flour?