This Carrot Snack Cake is an easy, one layer carrot cake packed with flavor that’s perfect for a little snack!
I cannot believe Easter is already this weekend! Where has the time gone?!
I feel like I just celebrated my birthday and it was four months ago in January. Now we’re into April and I’m wondering how we are almost at the halfway point of 2023. Craziness!
My family and I don’t really celebrate Easter, but I may go over and have dinner with my parents. If you’re having a small gathering as well, this recipe is for you!
Carrot Snacking Cake
I posted my Chocolate Snack Cake a couple weeks ago and it went crazy on Instagram! People immediately requested MORE snack cakes and I am happy to oblige. These cakes are simple to make, are perfect for a small batch and don’t require you to frost a huge layer cake. Snack cakes are basically a one pan cake (usually an 8″ or 9″ round pan size) and are perfect to feed 1-4 people. Simple, easy, delicious, scaled-down versions of your faves.
This version happens to be carrot cake which is one of my most popular recipes on my blog!
My carrot cake recipe has oil in it which makes for an incredibly moist cake. I also use crushed pineapple for flavor and moisture so there is NO dry, crumbly cake here!
Making the Snack Cake
To make the snack cake, you’ll basically get your simple pantry ingredients ready including: oil, brown sugar, white granulated sugar, eggs, vanilla extract, some crushed pineapple from a small can, all-purpose flour, salt, spices, baking soda, and of course, carrots! In my original recipe, I added coarsely chopped pecans to my cake batter, but I opted to leave them out this time since these snacking cakes can be on the smaller size and didn’t want the nuts to weigh down the small cake.
You’ll bake the cake and let it cool, then frost it. I used a cream cheese frosting because that’s what I think pairs best with carrot cake! I topped mine with chopped, toasted pecans for a little texture and crunch and since I omitted them from the cake batter.
The result is a moist, flavorful, spicy and sweet carrot cake you’re going to LOVE.
Seriously… you need to bookmark this recipe for Carrot Snack Cake! You can thank me later!
Carrot Snack Cake
This Carrot Snack Cake is a perfect petite cake for when you have a carrot cake craving! Moist, spicy and sweet, it’s topped with a cream cheese icing and hits the spot!
Servings: 4 servings
FOR THE CARROT CAKE:
- 4 oz (1/2 of an 8 oz can) crushed pineapple, drained
- 2 large eggs
- 1/2 cup granulated white sugar
- 1/2 cup light brown sugar, lightly packed
- 1/2 cup vegetable oil
- 1 tsp pure vanilla extract
- 1 tsp baking soda
- Pinch salt
- 1 tsp ground cinnamon
- Pinch cloves
- 1 cup all-purpose flour
- 1 cup finely shredded carrots
FOR THE CREAM CHEESE FROSTING:
- 2 Tbsp unsalted butter, softened
- 4 oz (1/2 of a package) cream cheese, softened
- 1 tsp pure vanilla extract
- 1½ cups confectioners’ sugar
- 2 Tbsp heavy cream or milk, if needed to thin out frosting
- 1/2 cup chopped pecans, lightly toasted for topping, optional
Preheat oven to 350℉. Line an 8″ or 9″ round light metal baking pan with parchment and grease the pan and the parchment round liberally with cooking spray; set aside.
Meanwhile, in a large bowl, whisk together the crushed pineapple, eggs, both sugars, vanilla extract and oil together until combined. Add in the baking soda, salt, spices, and flour and mix together until just barely blended – still with some streaks of flour. Fold in the shredded carrots and mix to combine.
Pour the batter into the prepared baking pan and smooth out the top. Bake for 22-28 minutes or until a toothpick inserted near the center comes out clean or with moist, but not wet, crumbs. Cool completely, then invert onto a plate or cake pedestal to frost.
For the frosting: In a medium bowl, beat together the butter, cream cheese, and vanilla with a handheld electric mixer until smooth and creamy, about 30 seconds. Add in the confectioners’ sugar and mix well until a soft frosting comes together. If needed, add in the milk or heavy cream to thin out the frosting.
Spread the frosting evenly over the top of the cake and top with the toasted pecans. Serve immediately or store leftovers covered airtight in the fridge for up to 5 days.
If you don’t have crushed pineapple, you can replace it with applesauce instead.
I hope you love this carrot cake!
Have a super sweet day!