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
Make This Recipe
Ingredients
2 cups whole wheat flour
1-1/4 cups packed brown sugar
2 teaspoons baking soda
¾ teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/2 cup unsweetened applesauce
1 teaspoon vanilla extract
1-1/2 cups shredded carrots
1 cup raisins
Preparation
- Preheat oven to 350°F.
- In a large bowl, combine the flour, brown sugar, baking soda, cinnamon, nutmeg and ginger.
- In another large bowl, combine the eggs, applesauce and vanilla.
- Then stir wet ingredients into dry ingredients until just 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.
Nutrition
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Learn More| Serving Size | 1 serving |
|---|---|
| Calories | 171 |
| Fat | 1 g |
| Saturated Fat | 1 g |
| Cholesterol | 23 mg |
| Sodium | 189 mg |
| Carbohydrates | 39 g |
| Dietary Fiber | 3 g |
| Protein | 3 g |