Spiced Carrot Snack Cake

Just add carrots and applesauce to a packaged quick bread mix for a super simple spicy cake. 


  • 1 package (17.4 ounces) cinnamon swirl quick bread mix
  • 2 large carrots, shredded (1 cup)
  • 1/2 cup natural applesauce
  • 2 eggs
  • 3 tablespoons vegetable oil


  1. Preheat oven to 350°F. Lightly spray bottom of Square Baker with vegetable oil using Kitchen Spritzer

  2. In Classic Batter Bowl, combine half of the cinnamon mixture from packet (1/2 cup) and quick bread mix. Set remaining cinnamon mixture aside. 

  3. Peel carrots with Vegetable Peeler. On Cutting Board, trim ends from carrots then cut carrots into 2-inch pieces with Quikut Paring Knife. Using Rotary Grater, shred carrots, a few pieces at a time, to make 1 cup. Add carrots to Batter Bowl.

  4. Add applesauce, eggs and oil to Batter Bowl. Stir with Mix 'N Scraper® until well blended, about 50-75 strokes. Spread batter evenly in Baker. Sprinkle with remaining cinnamon mixture. 

  5. Bake 25-30 minutes or until wood pick inserted in center comes out clean. Using Oven Mitts, remove Baker to Stackable Cooling Rack. Cool completely. Cut into squares and serve using Mini-Serving Spatula


  • 9  servings

Nutrients per serving:

Approximately 220 calories and 9 grams of fat 

Cook's Tips:

For extra flavor and crunch, add chopped nuts to this snack cake. Chop 1/2 cup walnuts or pecans on Cutting Board using Food Chopper. Along with the carrots to Batter Bowl. 

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