Carrot and Craisin Snack Cake

Snack cakes hold a special place in my heart. 

I don't have much of a sweet tooth but do enjoy the occasional dessert. The beauty of snack cake is that it's technically a cake but feels like a less guilt-ridden option if you're looking for an afternoon treat. There's carrots, cranberries and walnuts and no icing therefore ... less guilt.  This is how my mind works. 

This is a simple cake to put together and a good way to use up those sad looking carrots in your fridge. With the help of my Pampered Chef Chopper I diced those bad boys up into fine bits (but you could grate them too) and paired with walnuts (which are optional), a nice balance of spices and the kick of dried cranberries, this is one of my go-to snack cakes for lunches and a nice side to a cuppa afternoon tea.

2 eggs
1/2 cup oil (I use grapeseed)
1/4 cup unsweetened applesauce
1 cup brown sugar
1 tsp vanilla
1 tsp baking powder
1 tsp baking soda
1 1/4 tsp cinnamon
2 pinches of nutmeg
1 dash of cloves
1 pinch of salt
1 1/2 cup all-purpose flour
1 1/2 cup grated or very finely chopped carrots
1/2 cup walnuts, chopped (optional)
3/4 cup Craisins or raisins

Garnish: powdered sugar

Preheat oven to 350F. Lightly spray an 8x8-inch baking pan with oil and set aside.

In a large bowl, combine eggs, oil, applesauce, brown sugar and vanilla.  Mix well.

In a medium bowl, combine baking powder, baking soda, spices and flour. Mix well.

Pour flour mixture gradually into the egg mixture and mix just until incorporated (Don't overmix).  Gently fold in the carrots, walnuts and Craisins.  

Pour batter into prepared pan.

Bake for 35-40 minutes or until a toothpick inserted into the middle comes out clean.  Allow cake to cool completely on a wire rack.

Before serving, sprinkle powdered sugar (through a sieve so you don't get lumps) over each piece. Enjoy!