Moist and flavorful Carrot Snack Cake topped with cinnamon cream cheese frosting. It's an easy cake perfect for everything from Easter dinner to satisfying carrot cake cravings.
stand mixer or hand mixer with paddle/beater attachment (I use this one)
Ingredients
Carrot Snack Cake
2cupsall-purpose flour
2teaspoonsbaking powder
1teaspoonsalt
1teaspooncinnamon
⅛teaspoonnutmeg
½cupunsalted butterroom temperature
½cupgranulated sugar
½cupbrown sugar
1eggroom temperature
1 ½teaspoonsvanilla extract
½cupbuttermilkroom temperature
1 ½cupscarrotfinely shredded
½cuppecanstoasted* and chopped, plus more for topping (you decide the amount).
Cinnamon Cream Cheese Frosting
4ouncescream cheesefull fat and at room temperature
2ouncesunsalted butterroom temperature
¼teaspoonvanilla extract
1 ¼cupspowdered sugar
½teaspooncinnamon
1tablespoon heavy whipping cream
Instructions
Make the Carrot Snack Cake
Preheat oven to 350 °F and prepare a metal 8x8 inch baking pan with parchment paper and a light coat of non-stick cooking spray.
In a medium sized bowl, whisk together the all-purpose flour (set aside 1 tablespoon to toss with the carrots), baking powder, salt, cinnamon, and nutmeg. Set aside.
In a small bowl, toss together the finely shredded carrots with the 1 tablespoon of flour. Set side.
Using a hand mixer or stand mixer, cream together the room temperature unsalted butter, granulated sugar, and brown sugar until fluffy and pale in color (3 to 4 minutes).
Add the vanilla extract and egg, combine until well incorporated.
Alternate adding and incorporating ingredients together: half of the dry mixture, buttermilk, and other half of dry mixture until it becomes a smooth batter.
Add and fold in the flour coated shredded carrots and toasted pecans just until they are scattered throughout the batter.
Pour and spread out carrot cake batter into the prepared baking dish. Bake for about 40-50 minutes or until a toothpick inserted into the center comes out clean.
Once the cake is fully baked, remove it from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Make the Cinnamon Cream Cheese Frosting
Using a hand mixer or stand mixer, beat together the cream cheese and unsalted butter until smooth and light in texture.
Add the vanilla extract and ground cinnamon, combine until well incorporated.
Alternate adding and incorporating remaining ingredients together: half of the powdered sugar, heavy whipping cream, the remaining powdered sugar, and the remaining heavy whipping cream.
Frost, Decorate, and Serve
Using a silicone spatula or icing knife, spread the cinnamon cream cheese frosting over top of the completely cooled cake.
Sprinkle on more toasted pecans.
Cut the Carrot Snack Cake into 9 or 12 equal pieces and serve!
Notes
Storing Information:
Room temperature, in an airtight container, for up to 2 days. If after 2 days you still have cake, throw it in the refrigerator for it's remaining days.
Refrigerated, in an airtight container, for up to 4 days.
Frozen in slices, wrapped in plastic wrap and stored in a sealable bag, for up to 3 months. Unthaw cake at room temperature for 30 minutes, in the refrigerator overnight, or in the microwave for 20 seconds or until warmed.
Make This Recipe Your Own
Double this recipe to make a 13x9 cake that will serve 12 to 16 people depending on how big you cut your slices.
Keep the Carrot Snack Cake unfrosted or sift powdered sugar over the top.
Use a traditional cream cheese frosting by omitting the ground cinnamon. Or try my firm and stable Not So Sweet Buttercream.
Swap the toasted pecans or toasted walnuts.
Add raisins to the batter, but no more than a 1/3 cup.
How to Easily Toast Pecans
Heat a dry pan over medium heat. Add the pecans in a single layer and cook, stirring frequently, until lightly browned and fragrant.