Carrot-Ginger Snack Cake turned into a light and moist cake with gentle sweet bite from crystallized ginger. If you can't find whole wheat pastry flour, you could use plain whole wheat flour- but the cake will be a little more dense. Sometimes baked goods with applesauce will turn out rubbery, but we were quite happy with the texture even though I used no oil or butter. Very fall-ish flavors with the use of ground cinnamon and nutmeg and a deep rich sweetness from brown sugar. Plump golden raisins scattered throughout added a nice chewy texture to the squares. I thought about maybe doing a light frosting like we did with the Harvest Pumpkin Bars we made last year, but we both thought it was just fine as is. If you felt like dressing it up, maybe a light sifting of confectioners' sugar on top?
Carrot-Ginger Snack Cake