Easy Carrot Cake Snack Cake (No Eggs – No Dairy)
This Easy Carrot Cake Snack Cake Recipe is a breeze to make. It uses everyday ingredients and packs a punch of cozy spice to make your taste buds dance happily. Plus, it's moist, dense, and oh-so-tender! It's the perfect treat for any time you need a little pick-me-up.
Servings 9 servings
Calories 426kcal
Ingredients
- 1 ¾ cup (240 g) all-purpose flour
- 1 ½ teaspoon (9 g) baking powder
- ¾ teaspoon (4. 5 g) baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/2 teaspoon salt
- ½ cup + 2 tablespoons (150 ml) milk dairy or not dairy will work
- 1 cup (200 g) granulated sugar
- 1 ½ teaspoon (7.5 ml) vinegar
- ½ cup + 1 tablespoon (135 ml) vegetable oil
- ¼ cup + 1 tablespoon (75 g) unsweetened applesauce
- 1 teaspoon (5 ml) pure vanilla extract
- 2 cups (200 g) finely grated fresh carrots
Cream Cheese Frosting:
- 4 oz (113 g) full-fat brick cream cheese, softened to room temperature (use vegan cream cheese to keep the cake dairy-free)
- 1/4 cup (58 g) unsalted butter, softened to room temperature (use no dairy butter to keep the cake dairy-free)
- 1 1/2 cups (180 g) confectioners’ sugar
- 1/2 teaspoon (2.5 ml) pure vanilla extract
- 1/8 teaspoon salt
To decorate
- ½ cup finely chopped pecans
- Sugar carrots
Instructions
Make the Cake:
- Preheat the oven to 350º F (180º C). Line a square 8 x 8-inch cake pan with parchment paper on all sides. Lightly grease with baking spray with flour.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- Add the milk, sugar, vinegar, oil, applesauce, and vanilla; stir until combined and sugar is dissolve.
- Pour the wet ingredients into the dry ingredients and mix until just combine. Fold in the grated carrots.
- Pour batter into the prepared pan.
- Bake for 35 - 45 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in their pan on wire racks for 10 minutes, then remove from the pans using the parchment paper overhand. Allow the cake to cool completely, right-side up, on wire rack before frosting.
Make the Frosting:
- Using an electric hand mixer or a stand mixer on medium speed, beat in a large bowl the unsalted butter and cream cheese until smooth and creamy, about 3 – 4 minutes.
- Reduce mixer speed to low, add 1 cup of confectioners’ sugar and keep mixing until incorporated. Add vanilla and salt. Once combined, add the remaining confectioners’ sugar; beat on low speed for 1 minute, then increase the speed to medium and beat for 3 – 4 minutes until the frosting is smooth, scraping down the bowl once or twice.
- Frost cooled cake with the cream cheese frosting and top with sugar carrots, if desired. Slice and serve.
Notes
Store any leftovers (if you have any!) in an airtight container in the refrigerator for up to 5 days.
Freeze: You can also freeze individual slices wrapped tightly in plastic wrap and aluminum foil for up to 3 months. Thaw overnight in the refrigerator before serving.
Food Allergy Swaps:
- Nut-Free Option: Omit the chopped pecans or substitute them with seeds for a nut-free option.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of milk, use non-dairy milk like soy or oat milk. And use vegan butter and cream cheese. There are many brands available in stores. I usually use Earth Balance Vegan Buttery Sticks.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Grate Your Own Carrots. For the best texture and flavor, use freshly grated carrots rather than pre-packaged ones.
- Preheat the oven for at least 15 minutes before getting started to give it plenty of time to reach the ideal recipe temperature.
- Don't Overmix! When combining the wet and dry ingredients, mix just until everything is incorporated. Overmixing can lead to a tough and dense cake.
- Bake the batter as soon as it is ready.
- Don't open the oven door until your baked goods have set. Leave the oven closed until the minimum time is stated in the recipe.
- Every oven is different, so baking times should always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
- Allow to Cool Completely. Before frosting the cake, make sure it has cooled completely to prevent the frosting from melting.
- Add Raisins, Pecans, or Walnuts: Fold some raisins or chopped pecans or walnuts into the batter for extra sweetness and texture.
- Swap Spices: Experiment with different spices like cardamom, ginger, or allspice to create unique flavor profiles.
- Orange Zest: Add a hint of citrusy freshness by incorporating some orange zest into the batter.
Nutrition
Calories: 426kcal | Carbohydrates: 68g | Protein: 4g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 28mg | Sodium: 396mg | Potassium: 171mg | Fiber: 2g | Sugar: 26g | Vitamin A: 5180IU | Vitamin C: 2mg | Calcium: 91mg | Iron: 1mg