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Harvest Snack Cake

 Harvest Snack Cake
This tasty treat was my first successful attempt at baking light. The ginger, cinnamon and nutmeg give it a familiar spice cake flavor...and raisins and shredded carrots help keep it moist. —Hilary Carroll of Dearborn, Michigan
15 ServingsPrep: 15 min. Bake: 30 min.

Ingredients

  • 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

Directions

  • 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).
  • 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.
Nutritional Facts: 1 piece equals 170 calories, 1 g fat (0.55 g saturated fat), 28 mg cholesterol, 191 mg sodium,

2 of 2

Harvest Snack Cake (continued)

Nutritional Facts: 39 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1/2 fruit.