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Carrot Raisin Snack Cake

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These Carrot Raisin Snack Cakes bake up fast and will disappear just as quickly. And you'll love this too, speedy clean up. What more can we ask for?

Serves: 12

Preparation Time: 15 min

Cooking Time: 30 min

What You'll Need:
  • 1 1/2 cups packed light brown sugar
  • 1/2 cup butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup chopped raisins
  • 1 1/2 cups finely grated carrots
  • 1/2 cup pecans or walnuts, finely chopped
What To Do:
  1. Preheat the oven to 350 degrees. Beat brown sugar and butter at medium speed of an electric beater until creamy; add eggs and vanilla, beating well.

  2. Stir in flour, baking soda, and salt just until moistened; stir in raisins and carrots. Spread mixture into a lightly greased 9- by 13-inch pan. Sprinkle with pecans.

  3. Bake at 350 degrees for 30 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack, and cut into squares.

Notes

This is a great dessert to keep on hand by making and freezing it for later use. Simply line the bottom of the pan with parchment paper and lightly dust with flour; then proceed as directed in the recipe. After cake has baked, cool for 10 minutes, and then remove from the pan-the cake should slide out easily. Once completely cooled, wrap cake in plastic wrap, and then wrap again in heavy-duty aluminum foil. Cake can be frozen up to 3 months.

This recipe is from The Best of Mr. Food Cookbook Series Oxmoor House, Inc. If you would like more recipes like this, click here.

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