Carrot Raisin Snack Cakes for Two: Quick Small-Batch Recipe

This weekend my husband and I quietly celebrated our fifth wedding anniversary. We were both under the weather, so it wasn’t a big celebration, but it was wonderful to spend the day together.

We actually met ten years ago at a local health food store where we both worked. I don’t remember everything clearly, but I can still recall the first time I saw him. There weren’t fireworks or thunderous romance—just the impression that he was a cute, big guy. Before him I hadn’t dated anyone so large; I’d always assumed big, muscular men were self-absorbed and spent all their time at the gym. Two of those ideas turned out to be somewhat true, but the third turned out to be wrong.

We didn’t work together often, but when we did we got along well. We bonded over a shared love of horror movies, and one day one of us suggested seeing one together. I thought the invite was casual and nonromantic, but my now-husband had other plans. I was dealing with major health issues and focusing on school at the time, so I wasn’t looking for a relationship—but he was persistent. After some rough patches and a fair amount of drama, we became “together together,” and I can’t imagine my life with anyone else.

One thing that works well for us is our traditional arrangement: he works outside the home while I stay home with our children, managing the cooking and cleaning. It might sound old-fashioned to some, but it fits our family and makes our daily life manageable.

I enjoy cooking for my family, and it’s especially satisfying when something I make is loved by everyone. These small carrot-raisin snack cakes are a favorite. While the name includes “cake,” they’re not overly sweet and are healthy enough for breakfast.

I created this recipe one afternoon as a nutritious snack for my daughters, who always seem hungry. My usual go-to snacks for them are rice crackers, fruit, cheese, carrots, tortilla chips, and raisins, so these little cakes are a welcome change. The kids feel like they’re having a treat, and I feel good knowing they’re eating something wholesome that keeps them full for a while.

Carrot Raisin Snack Cakes for Two (Gluten-Free)

Ingredients

• 5 T. oat flour (gluten-free if needed; I grind my own from oats)
• ½ t. cinnamon
• ⅛ t. dried ginger
• ⅛ t. nutmeg
• ⅛ t. sea salt
• ½ t. baking powder
• 1 egg
• 2 T. applesauce
• 2 T. milk of your choice
• ½ t. vanilla
• 2 t. maple syrup
• 4 drops liquid stevia (optional)
• 3 T. finely grated carrot
• 2 T. raisins

Instructions

1. Preheat the oven to 350°F (175°C).
2. Oil two small ramekins (about 3 inches wide) very well.
3. In one bowl, mix the dry ingredients: oat flour, cinnamon, ginger, nutmeg, sea salt, and baking powder.
4. In a separate bowl, whisk together the wet ingredients: egg, applesauce, milk, vanilla, maple syrup, and stevia if using.
5. Combine the wet and dry mixtures, then fold in the grated carrot and raisins.
6. Divide the batter between the two prepared ramekins.
7. Bake for 15–18 minutes, until set and a toothpick inserted in the center comes out clean.
8. Let cool slightly, then enjoy.

Notes

Nutrition facts below are based on using unsweetened almond milk. WW points (new system): 4. If you don’t like carrot, grated zucchini or apple would work well instead. You can also substitute 1 tablespoon of chickpea flour for 1 tablespoon of oat flour to increase the protein slightly.

I recently used some Hunza raisins I received, which are naturally golden and taste almost like candy—hence the light color of the raisins in my photos. These cakes don’t require added oil or butter; the applesauce keeps them moist.

How did you meet your significant other?

R + L = ♥♥♥