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Harvest Snack Cake Recipe

Harvest Snack Cake Recipe

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
TOTAL TIME: Prep: 15 min. Bake: 30 min. YIELD:15 servings

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

  • 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.

Nutritional Facts

1 piece: 170 calories, 1g fat (0.550g saturated fat), 28mg cholesterol, 191mg sodium, 39g carbohydrate (0g sugars, 3g fiber), 3g protein Diabetic Exchanges:2 starch, 1/2 fruit

Reviews for Harvest Snack Cake

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MY REVIEW
jayhawker1940
Reviewed Apr. 3, 2009

"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."

MY REVIEW
Lorna Stickland
Reviewed Mar. 16, 2009

"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!!"

MY REVIEW
pzfgpp
Reviewed Mar. 14, 2009

"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."

MY REVIEW
jodigurl
Reviewed Mar. 13, 2009

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

MY REVIEW
nynana34
Reviewed Mar. 12, 2009

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

MY REVIEW
Gerry P.
Reviewed Mar. 12, 2009

"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"

MY REVIEW
srweezy
Reviewed Mar. 12, 2009

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

MY REVIEW
srweezy
Reviewed Mar. 12, 2009

"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."

MY REVIEW
Gerry P.
Reviewed Mar. 12, 2009

"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"

MY REVIEW
plytmkutr
Reviewed Mar. 12, 2009

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

MY REVIEW
Mr_Science
Reviewed Mar. 12, 2009

"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."

MY REVIEW
madelin hoggard
Reviewed Mar. 12, 2009

"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!"

MY REVIEW
490cat
Reviewed Mar. 12, 2009

"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!!"

MY REVIEW
tranquilitytransitions
Reviewed Mar. 12, 2009

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

tranquilitytransitions"

MY REVIEW
1Bockey
Reviewed Mar. 12, 2009

"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."

MY REVIEW
aderrick
Reviewed Mar. 12, 2009

"Excellent snack cake. And healthy too."

MY REVIEW
kateweather
Reviewed Mar. 12, 2009

"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."

MY REVIEW
mdpkjt
Reviewed Mar. 12, 2009

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

MY REVIEW
kitley
Reviewed Mar. 12, 2009

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

MY REVIEW
Southernmama
Reviewed Mar. 12, 2009

"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."

MY REVIEW
chefjoy
Reviewed Mar. 12, 2009

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

MY REVIEW
lvlndsec
Reviewed Mar. 12, 2009

"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."

MY REVIEW
JAHass
Reviewed Mar. 7, 2009

"

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

MY REVIEW
pjsattic110
Reviewed Mar. 7, 2009

"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."

MY REVIEW
noramclendon@yahoo.com
Reviewed Mar. 6, 2009

"Lower carbs would be nice"

MY REVIEW
Marpaints
Reviewed Mar. 5, 2009

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

MY REVIEW
mayams
Reviewed Mar. 5, 2009

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

MY REVIEW
Jean Colosso
Reviewed Mar. 5, 2009

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

MY REVIEW
LadyAlisyn
Reviewed Mar. 5, 2009

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

MY REVIEW
jjjjjflutemom
Reviewed Mar. 5, 2009

"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."

MY REVIEW
patricia vagos
Reviewed Mar. 5, 2009

"can I substitute all-purpose flour?"

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