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A piece of Carrot Snack Cake on a small white plate with only the handle of a fork showing behind it. The pan of cake is behind the plate with one piece cut out of it.
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5 from 1 vote

Carrot Snack Cake

A quick and simple carrot cake that can be served as a dessert or as a snack.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: cake, carrot cake, dessert, snack cake
Servings: 12 servings

Ingredients

  • ½ cup vegetable oil
  • 1 cup brown sugar
  • ⅓ cup white sugar
  • 2 eggs
  • ⅓ 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.