Sweet Treats for Your Sweet Tooth: Carrot Snacking Cake

This month in our Sweet Treats for Your Sweet Tooth series with Elizabeth, we’re all about snacking cakes—and the timing was perfect. One of my family members is a huge carrot cake fan, so this cake doubled as his birthday dessert!

If you’ve been following along, you might remember my lemon ginger snacking cake—another favorite that checks all the boxes for an easy, everyday treat. Which is exactly what a snacking cake should be:

• A simple, single layer cake
• Either unfrosted or lightly frosted (think a glaze or dusting of confectioner’s sugar)
• Small(ish) in size, typically made in an 8 x 8  or 9-inch round pan
• One bowl
• Mixable by hand

This carrot version is everything you want: warmly spiced, super moist, and topped with a classic cream cheese frosting (because how can you NOT) that’s just the right balance of tangy and sweet. It’s simple enough for a weekday bake, but special enough to put candles on—which, in this case, we absolutely did.

How to Make Carrot Snacking Cake

This is a classic stir-together cake—no mixer required for the batter. You’ll whisk together the wet ingredients along with the grated carrots, then fold in the dry ingredients just until combined.

A few notes:

• Finely grated carrots are key—they melt right into the cake and give you that signature moist texture.
• Do not use pre-grated carrots – they are too dry and you’ll not get that moist tender crumb in the finished cake.
• Don’t overmix once you add the dry ingredients; a gentle fold is all you need.

The cake bakes in a single 9-inch round pan, making it very much in line with the “snacking cake” vibe—simple, unfussy, and no layers required.

Once cooled, it gets a generous swoop of cream cheese frosting. I like to keep the frosting soft and spreadable rather than stiff—it feels more casual and fits the spirit of this kind of cake.

Sprinkles on top are totally optional, but highly encouraged (especially for a birthday).

Tips for the Best Snacking Cake

• Use room temperature ingredients
  This helps everything mix together smoothly and evenly.
• Grate the carrots finely
  Use the small holes on a box grater so the carrots blend seamlessly into the batter.
• Don’t overbake
  Start checking at the 30-minute mark—this cake should be moist and tender.
• Cool completely before frosting
  Cream cheese frosting + a warm cake = a melty situation.
• Adjust frosting consistency
  Add more confectioners’ sugar if you want a thicker, more structured frosting—or keep it softer for a more relaxed look.

Be sure to check out Elizabeth’s beautiful recipe for (wait for it) carrot cake!

Beyond agreeing on a topic we do not share the actual recipes we make until just before we post. And in the almost 2 years that we have been doing this series this is the first time we came up with the same recipe! I can’t wait to see her take on this cake, and as always let me know if you try my recipe!

Carrot Snacking Cake

sherisilver

This easy carrot snacking cake is moist, warmly spiced, and topped with a tangy cream cheese frosting. A simple one-layer cake perfect for everyday baking or birthdays.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Dessert

Servings 12

Calories 412 kcal

Equipment

• 9" round cake pan
• parchment paper
• whisk
• rubber spatula
• wire cooling rack
• hand mixer
• small angled spatula

Ingredients

  

1x2x3x

For the cake:

• 1/2 cup vegetable oil
• 1 cup packed brown sugar
• 1/3 cup granulated sugar
• 2 large eggs, at room temperature
• 1/3 cup buttermilk, at room temperature
• 2 teaspoons vanilla extract
• 1 1/2 cups grated carrots, using the small hole side of a box grater (about 4 medium carrots)
• 1 1/2 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg

For the cream cheese frosting:

• 8 ounces block cream cheese, cut into pieces and at room temperature
• 4 tablespoons unsalted butter, cut into pieces and at room temperature
• 1 1/2 - 2 cups confectioner's sugar
• 1 teaspoon vanilla extract
• sprinkles, optional

Instructions

 

Make the cake:

• Preheat the oven to 350 degrees Fahrenheit. Spray a 9-inch round cake pan with non-stick cooking spray and line the bottom with a parchment circle. Spray the circle and dust the pan with flour, knocking out any excess.
• In a large bowl whisk the oil, both sugars, eggs, buttermilk, vanilla and carrots. Add the dry ingredients and fold till just combined.
• Pour the batter into your prepared pan and bake till a tester tests clean, 30 - 40 minutes. Let cool in the pan on a wire rack for 30 minutes, then remove from the pan and let cool completely on the rack.

Make the cream cheese frosting:

• Beat the cream cheese on high until light and fluffy. Add the butter and beat on high until well combined. Add 1 1/2 cups of the confectioner's sugar and the vanilla. Mix on low until the sugar is absorbed, then increase the speed to high and mix for another 1-2 minutes until fluffy. If you want a stiffer frosting, gradually add the remaining 1/2 cup of confectioner's sugar till the desired consistency is achieved.
• Scoop the frosting onto the cooled cake and use a spoon or offset spatula to decorate. Garnish with sprinkles if desired.

Nutrition

Serving: 1gCalories: 412kcalCarbohydrates: 54gProtein: 4gFat: 21gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 57mgSodium: 318mgPotassium: 142mgFiber: 1gSugar: 40gVitamin A: 3095IUVitamin C: 1mgCalcium: 78mgIron: 1mg

Keywords cake, carrot cake, cream cheese, cream cheese frosting, snacking cake

did you make this recipe?tag @sherisilver on instagram!

FAQ

Can I make this ahead of time?
Yes! The cake can be baked a day in advance. Frost it the day you plan to serve for the freshest texture.

How should I store leftovers?
Because of the cream cheese frosting, store the cake in the refrigerator. Let slices come to room temperature before serving for the best flavor and texture.

Can I freeze this cake?
Yes—freeze the unfrosted cake tightly wrapped. Thaw overnight in the refrigerator and frost before serving.

Can I add nuts or raisins?
You can! Fold in chopped walnuts or pecans, or a handful of raisins, if that’s your preference.

About the author

Sheri Silver

Sheri Silver is a New York-based food photographer and recipe developer who has been cooking and baking for over 30 years. She works with brands, authors and restaurants to create recipes that are as beautiful as they are foolproof - and every recipe on this blog has been made, tweaked and eaten in her own kitchen.

Related posts:

easy lemon ginger snacking cake with maple glaze high protein strawberry cottage cheese ice cream bars! cream cheese frosting