The addition of whole wheat flour imbues this tender carrot snack cake with a little less guilt. The orange zest and juice adds a lovely, fresh flavor sure to please everyone in your crowd.
We halved the recipe below to make an 8 x 8 cake, which we think is plenty if you're calling it a "snack cake!" You can bake it as a full cake in a 9 x 13 pan. The larger size is perfect for a spring brunch, school banquet or a neighborhood potluck.
Recipe is from BHG. Hands-on time for this recipe is about 25 minutes. Total time to make is around 2 hours, including cooling time for the cake. Nutrition information: 316 cal, 21g fat, 54mg chol, 252mg sodium, 28g carb, 2g fiber, 4g pro.
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