- 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
- 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.
Reviews for Harvest Snack Cake
"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."
"Re: Harvest Snack CakeI made the cake to take to work. I changed it by adding pecans and frosting it with cream cheese frosting. It was really yummy!!"
"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 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."
"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"
"I am getting ready to make this cake right now. It sounds so good and even kinda healthy"