When you’re craving carrot cake but want a quick and easy recipe, this Carrot Snack Cake is the answer. A simple recipe with as much flavour as a full-sized cake.
This recipe is our go-to when we are craving carrot cake but don’t want to bake a larger layered carrot cake. This simple recipe is ready in little time without a lot of fuss.
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Ingredients For Carrot Snack Cake
To make this cake, you will need:
- Vegetable oil.
- Brown sugar.
- White sugar.
- Eggs.
- Buttermilk.
- Vanilla Extract.
- All-purpose flour.
- Baking soda.
- Baking powder.
- Fine sea salt.
- Cinnamon.
- Nutmeg.
- Ground ginger.
- Carrots.
- Raisins.
- Shredded coconut.
What Is Needed For The Icing?
Carrot Snack Cake has a cream cheese icing. For the icing, you will need:
- Cream cheese.
- Butter.
- Powdered sugar.
- Vanilla extract.
Top the icing with chopped pecans or walnuts to add a little crunch to the cake.
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Is There Special Equipment Needed For This Recipe?
Making this recipe uses typical equipment that you would use to make any cake: mixing bowls, measuring cups and spoons, a whisk, and a large spoon or spatula for mixing the batter.
A box grater is also needed to shred the carrots.
The pan that we use to bake the cake is an 11″x 7″ brownie pan. But a 9″x9″ pan can also be used.
Tips For Making Carrot Cake
When shredding the carrots, we use the finest shred on the box grater. This allows the carrots to be more evenly distributed in the batter.
Allow the cake to completely cool before adding the icing. If the cake is still warm, the icing will melt.
We place the cake in the freezer for ten minutes after it is cooled, before adding the icing. This helps the top of the cake to set, and it doesn’t tear when we are adding the icing.
Serving Carrot Cake
Cut this snack cake into squares to serve it. We usually cut it into 12 pieces for serving.
We serve carrot cake for dessert after a BBQ. It is great on its own or with a scoop of vanilla ice cream.
This cake also makes a great afternoon snack.
Storing Carrot Cake
Cover the cake and store it at room temperature for up to three days.
If you would like the cake to last for a longer amount of time, store it in the fridge for up to five days, or freeze it without the icing for up to two months.
We would love to hear from you. Leave us a comment below to let us know if you tried this recipe.
Carrot Snack Cake
Ingredients
- ½ cup vegetable oil
- 1 cup brown sugar
- â…“ cup white sugar
- 2 eggs
- â…“ cup buttermilk
- 1 tsp vanilla extract
- 1 cup finely shredded carrots
- 1½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp fine sea salt
- 1 Tbsp cinnamon
- 1 tsp nutmeg
- 1 tsp ground ginger
- ½ cup shredded coconut
- ½ cup raisins
Icing
- 4 oz cream cheese, softened
- 3 Tbsp butter, softened
- 1 cup powdered sugar
- ½ tsp vanilla extract
Instructions
- Preheat oven to 350℉ and grease an 11"x7" brownie pan or 9"x9" square cake pan.
- In a large bowl, whisk together the oil, sugars, eggs, buttermilk, vanilla, and carrots until completely combined.
- Add flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger and stir until combined.
- Fold in the coconut and raisins.
- Spread evenly into the prepared pan.
- Bake for 35 minutes or until centre is baked through.
- Allow to fully cool in the pan on a wire rack before topping with icing.
Icing
- Beat the cream cheese and butter until well blended.
- Add the powdered sugar and vanilla.
- Continue to beat until smooth.
- Spread evenly over the cooled cake.
Loved this recipe. It makes a good snack cake and the edge pieces were the best pieces.