Carrot Snack Cake
Sweet, moist, and irresistibly spiced, this Carrot Snack Cake is the perfect treat for any time of day. Made with freshly grated carrots, warming cinnamon and nutmeg, and a touch of Greek yogurt for added richness, this one-bowl wonder comes together effortlessly in just 20 minutes. The optional addition of chopped walnuts or pecans enhances the texture, delivering a delightful crunch in every bite. Baked to perfection in a compact 8x8-inch pan, this cake is ideal for small gatherings or as a midday indulgence. Serve it plain, topped with a sprinkle of powdered sugar, or slathered in tangy cream cheese frosting for a truly decadent finish. Perfect for carrot cake lovers and snack cake enthusiasts alike, this recipe is simple, satisfying, and sure to be a crowd-pleaser!
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Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 0.75 cup granulated sugar
- 0.5 cup light brown sugar, packed
- 2 large eggs
- 0.5 cup vegetable oil
- 0.25 cup plain Greek yogurt
- 1 teaspoon pure vanilla extract
- 1.5 cups grated carrots (about 2 medium carrots)
- 0.5 cup chopped walnuts or pecans (optional)
Directions
Step 1
Preheat your oven to 350°F (175°C). Grease and flour an 8x8-inch (or similar) baking pan, or line it with parchment paper.
Step 2
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
Step 3
In a large mixing bowl, combine the granulated sugar, brown sugar, eggs, vegetable oil, Greek yogurt, and vanilla extract. Whisk until the mixture is smooth and well combined.
Step 4
Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula until just incorporated. Be careful not to overmix.
Step 5
Fold in the grated carrots and chopped nuts (if using) until evenly distributed.
Step 6
Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
Step 7
Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step 8
Remove the pan from the oven and let the cake cool in the pan for 10–15 minutes, then transfer it to a wire rack to cool completely.
Step 9
Slice into squares and serve plain or with a light dusting of powdered sugar or cream cheese frosting, if desired.
Nutrition Facts
| Serving size | (1136.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3251.9 |
| Total Fat 158.3g | 0% |
| Saturated Fat 23.3g | 0% |
| Polyunsaturated Fat 67.2g | |
| Cholesterol 378.1mg | 0% |
| Sodium 2698.1mg | 0% |
| Total Carbohydrate 435.2g | 0% |
| Dietary Fiber 20.5g | 0% |
| Total Sugars 268.7g | |
| Protein 50.6g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 418.7mg | 0% |
| Iron 14.2mg | 0% |
| Potassium 1956.1mg | 0% |
Source of Calories