Carrot Snack Cake With Cream Cheese Frosting

This Carrot Snack Cake with Cream Cheese Frosting is such an easy recipe to pull together, and provides all of the classic flavors in a moist snack sized cake. Now, don't get me wrong, I love a layer cake. But sometimes you just want maximum reward for minimum effort and that is exactly what this cake provides. I couldn't believe how moist this cake stayed (for days!) and it's oh so soft.

The cake gets topped with brown butter cream cheese frosting, which makes the frosting taste slightly caramelized and tangy. I highly suggest taking the extra bit of time to brown the butter, but it can absolutely be made with normal butter.

You can also make the frosting more decorative by adding a bit of blue and green food coloring to make it a robin's egg color, then spritz on a mixture of cocoa powder and vanilla extract to make speckles! The perfect Easter cake!

• Dry ingredients. All-purpose flour, baking soda and baking powder, spices.
• Ground spices. Cinnamon, nutmeg, ginger, and allspice.
• Wet ingredients. Eggs, oil, orange or grapefruit juice (freshly squeezed or store bought).
• Carrots. Shredded to your preference. I actually like a large shred, but I know most people prefer a finer shred. Either will work just fine!
• Add ins. Shredded coconut, walnuts, and raisins. Pick and choose (or omit completely)! You could also use pecans in place of walnuts.

The easiest way to grate carrots for baking is by using a box grater. This allows for your choice of how fine you'd like to shred the carrots.

You can also grate or shred the carrots by using a food processor the the grating attachment in it, though this lends itself to more clean up.

In this recipe, I used the normal sized holes because the carrots become so soft you can't taste them. However, I know many people who swear by finely grating the carrots. So, do what you like best!

STEP 1: Preheat the oven to 350℉/180℃ and prep an 8-inch cake pan by greasing, then lining the bottom with parchment paper. Check out my with out my parchment paper tips video on how to line a cake pan SO easily.

STEP 2: Shred the carrots on a box grater using the normal or fine shred. Either will work!

STEP 3: Whisk together all dry ingredients (flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, allspice) and set aside.

STEP 4: In the bowl of a stand mixer, beat the wet ingredients (eggs, vegetable oil, orange juice, sugar, vanilla) on medium speed for two minutes.

STEP 5: Fold in the carrots, coconut and nuts (if using) and add to the prepared 8-inch cake pan.

STEP 6: Bake for 25-30 minutes until the cake pulls away from the edges and springs back when touched. A toothpick in the center will come out with moist crumbs.

Timing tip! While the cake is in the oven, brown the butter then let it re-solidify to room temperature.

STEP 7: While the cake cools, make the cream cheese frosting by beating together the room temperature brown butter and cream cheese until smooth, then adding the powdered sugar and vanilla until a soft, smooth frosting is developed.

The frosting should be easily spreadable. If it feels too stiff, add a splash of heavy cream or milk (or even water) and beat again. If it becomes too soft, add a spoonful of powdered sugar and re-mix.

STEP 8: Spread the frosting on the cooled cake, top with toasted walnuts (optional) and serve.

To make the robin's egg decoration for the cream cheese frosting, add a mix of blue and green food coloring a very small amount at a time and mix in between additions until the desired color is achieved. Spread evenly over the cake.

To make the speckles, add cocoa powder (½ tablespoon) and vanilla extract or vodka (1-2 teaspoons) to a very small bowl and mix to combine. It should be a relatively viscous liquid.

Dip a small, firm bristled paint brush into the mixture, then use the tip of your fingernail to spray the mixture over the frosting to create a speckled robin's egg design. Be sure to place a dish towel or paper towels around your cake to catch the excess splatter.

Oh yes! This is one of the most moist cakes you can make! If your cake is dry in any capacity, check that you measured the ingredients correctly (and make sure you didn't forget any).

Absolutely! This cake stays SO moist for days. Once cooled, wrap the cake tightly in plastic wrap and store at room temperature. Then, whip up the frosting right before you're ready to serve and dress the cake.

Yes, it must be refrigerated due to the dairy in the frosting. Remove the cake (or slice) and allow to sit at room temperature for about 30 minutes to one hour before enjoying.

Definitely. Omitting these items will not affect the the bake, so feel free to leave them out if you'd like. Though I highly suggest the coconut!

• Chocolate + Salted Caramel Snack Cake
• Almond Coconut Loaf Cake
• Raspberry White Chocolate Bundt Cake
• Pear Spice Cake with Brown Butter Frosting

Did you make this recipe? Tag me on Instagram or Facebook and leave a star rating⭐️ below! For more ideas, follow me on Pinterest.