Harvest Snack Cake Recipe
- 2 cups whole wheat flour
- 1-1/4 cups packed brown sugar
- 2 teaspoons baking soda
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/8 to 1/4 teaspoon ground ginger
- 2 eggs
- 1/2 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1-1/2 cups shredded carrots
- 1 cup raisins
- 1. In a large bowl, combine the flour, brown sugar, baking soda, cinnamon, nutmeg and ginger. Combine the eggs, applesauce and vanilla; stir into dry ingredients just until moistened. Fold in the carrots and raisins (batter will be thick).
- 2. Spread evenly in a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 15 servings.
1 piece: 170 calories, 1g fat (1g saturated fat), 28mg cholesterol, 191mg sodium, 39g carbohydrate (0 sugars, 3g fiber), 3g protein. Diabetic Exchanges: 2 starch, 1/2 fruit.
Reviews for Harvest Snack Cake
"Great taste! Would make again"
"Seemed like there were some ingredients missing. Even though it did not call for oil, I added some but the cake was still very dry. Also used an 11 x 7 pan as a 9 x 13 would have left it flat. I would not make it again."
"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."
"Great snack cake...if you like nuts, add walnuts."
"I didn't have any carrots so I substituted grated zucchini...delicious"
"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"
"I upped the applesauce to 1 cup and it turned out very moist."
"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"
"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."
"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!"
"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!!"
"I also found cake too dry even though I added 1/4 cup of milk. Tasted good but needs more moisture.tranquilitytransitions"
"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."
"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."
"made this cake on Monday and it was very moist and tasty.Pat B."
"This is a very moist snack cake even with the whole wheat flour. Excellent source of fiber and just sweet enough!"
"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."
"I made the recipe into muffins instead. Loved it! Great flavour I will definitely make it again. Joyce"
"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."
Besides the suggestion to use yogurt you could also substitute pureed baby food prunes."
"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."
"Lower carbs would be nice"
"Would like a suggestion how to make this cake with a lower carb count. Thanks. MR"
"Instead of applesauce you could use plain yogurt (regular or nonfat works.)"
"I'm allergic to apples. Is there anything else I can use to replace the applesauce?"
"Yes, you may substitute all-purpose flour or your choice of any variety of flours would do well in this recipe. "
"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."
"can I substitute all-purpose flour?"