October 12, 2012

Harvest Snack Cake

Harvest Snack Cake

I probably should have posted this recipe a little closer to Thanksgiving (which was this past weekend), because it would have tied in with it with perfectly, but I just haven’t been very organized lately! 

Canadian Thanksgiving is a celebration to give thanks for “the bountiful harvest with which Canada has been blessed” (source), along with all the other good things in our lives, especially our family and friends.  I love that there is a holiday specifically dedicated to celebrating the harvest and all the amazing food we are lucky to have readily available here!

Harvest Snack Cake

I’d love to tell you that I made this cake in honour of the harvest and Thanksgiving, but I honestly didn’t make the connection until now.  Still, this harvest snack cake is a great way to celebrate fall food and flavours!

This cake is easy to make, will fill your kitchen with the smell of fall, and is full of good-for-you ingredients like carrots, apples, and walnuts.  Plus, it uses whole wheat flour and contains no butter or oil, so in my books that makes it a pretty healthy snack.  Of course, there’s still sugar in it, so I’m not putting “healthy” in the title, but I certainly don’t feel guilty about eating a piece for my snack every day!

Harvest Snack Cake

Harvest Snack Cake

Adapted from Taste of Home

Makes about 16 squares


2 cups whole wheat flour
1 cup packed brown sugar
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground ginger
2 large eggs
1/2 cup unsweetened applesauce
1 teaspoon vanilla extract
3/4 cup grated carrot
3/4 cup grated apple (about 1 large apple – if one apple doesn’t reach ¾ cup, you can increase the amount of carrots so total grated carrots + apples = 1.5 cups)
1 cup raisins
1/2 cup chopped walnuts


Preheat oven to 350°F.  Line the bottom of a 13x9 baking pan with parchment paper and spray lightly with cooking spray.  Soak your raisins in hot water for 5-10 minutes so they won't absorb the moisture from your cake during baking (drain your raisins before using them).

Whisk together the dry ingredients (flour to ginger) in a large bowl.  In a separate medium bowl, whisk the eggs, applesauce, and vanilla.  Add the wet ingredients to the dry ingredients and fold together with a spatula until just incorporated.  Fold in the carrots, apples, raisins, and walnuts.

Spread the batter evenly into the prepared pan, and bake in preheated oven for 30-35 minutes, or until toothpick inserted in the middle comes out clean.  Cool on a wire rack.

Note: I knew I wouldn’t eat all of this in a few days, so I kept about half of the squares in the freezer and found that they froze well.


  1. Whenever I see a Canadian talking about Thanksgiving, it takes me a second to remember than your Thanksgiving is earlier than ours. :) I'd totally say this is a guilt-free, healthy cake--or, at least, healthier!

  2. Lately I'm pretty much obsessed with any recipe that has the word harvest in it. Love the sound of this cake!

  3. We still have American Thanksgiving to look forward to...and I'm glad I have another harvest recipe. Delicious! And perfect timing too because I'm about to go the grocery store. Add this to the list! Thank you for sharing. I hope you have a wonderful end to your weekend!

  4. Haha I love that we have it earlier here so it ties in with fall and there's more time to recover from this meal before another big holiday meal!

  5.  I know!  The word 'harvest' just brings such warm and fuzzy feelings to mind  :)

  6.  Thanks Monet!  Let me know what you think if you give it a try!

  7. I cannot imagine a better cake to snack on during the fall months. Ginger, apple sauce, cinnamon, nutmeg and carrots = pure heaven. I have to make this for Jesse. He'll LOVE it.

  8. Yum! This sounds delicious.  PS finally mailed your grill pan!! Sorry it took so long!

  9.  I hope he does!  Thanks Courtney! :)

  10.  Not long at all!  Thanks so much!!


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