Harvest Snack Cake

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Harvest Snack Cake
Prep Time
15 min
Cook Time
30 min
30 servings
Recipe by: Taste of Home Magazine

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


  • 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
  • 2 Eggland’s Best Eggs (large)
  • 1/2 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1-1/2 cups shredded carrots
  • 1 cup raisins


Serving Size
1 serving
1 g
  Saturated Fat
1 g
23 mg
189 mg
39 g
Dietary Fiber
3 g
3 g

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.

Filed Under: Dessert

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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