Description
Carrot snack cake delights with its moist texture and balanced spices. Nutmeg, cinnamon, and grated carrots create a classic dessert that welcomes home bakers to enjoy simple, comforting flavors.
Ingredients
Scale
- 1 ¼ cups (295 ml) vegetable oil
- 4 eggs, room temperature
- 3 cups (450 g) peeled carrots, grated (from about 5 medium carrots)
- ¾ cup (85 g) chopped pecans
- 2 cups (240 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1 cup (220 g) dark brown sugar
- 2 tsps baking soda
- 2 tsps cinnamon
- ½ tsp salt
- 16 oz (454 g) cream cheese, softened
- 8 tbsps unsalted butter, softened
- 4 cups (480 g) powdered sugar
- 1 ½ tsps cinnamon
- 1 ½ tsps vanilla extract
- 2 tbsps heavy cream
Instructions
- Preparation: Preheat oven to 350°F and line two square baking pans with parchment paper, lightly greasing to prevent sticking.
- Dry Mixture: Combine flour, baking soda, cinnamon, and salt in a bowl, sifting together to eliminate potential lumps and ensure even distribution.
- Wet Foundation: Whisk granulated and brown sugars with vegetable oil until smooth, creating a glossy base that will provide moisture and sweetness to the cake.
- Binding Elements: Add vanilla extract and eggs to the sugar mixture, blending thoroughly to create a uniform, silky texture that will help bind the ingredients.
- Batter Integration: Gradually fold dry ingredients into the wet mixture, mixing carefully to maintain a smooth, lump-free consistency while preventing overmixing.
- Flavor Enhancers: Gently incorporate freshly grated carrots and chopped pecans, ensuring even distribution throughout the batter for balanced flavor and texture.
- Baking Process: Pour batter evenly into prepared pans and bake for 20-22 minutes, testing doneness with a toothpick that should come out clean when inserted into the center.
- Frosting Creation: Whip cream cheese and butter until supremely smooth, then gradually blend powdered sugar, vanilla extract, cinnamon, and heavy cream to create a velvety, spreadable frosting.
- Final Assembly: Once cakes have cooled completely, generously spread frosting across the surface and optionally garnish with additional chopped pecans for added crunch and visual appeal.
Notes
- Precise Ingredient Measurement: Use exactly room temperature ingredients for the smoothest, most consistent cake texture and optimal mixing.
- Grate Carrots Carefully: Freshly grate carrots and pat them dry with paper towels to prevent excess moisture that could make the cake soggy.
- Toothpick Testing Technique: Insert a toothpick into the cake’s center; if it comes out clean with minimal crumbs, the cake is perfectly baked.
- Storage Secret: Refrigerate frosted cake in an airtight container for up to 5 days, allowing flavors to develop and maintain maximum moisture.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 470
- Sugar: 35 g
- Sodium: 200 mg
- Fat: 28 g
- Saturated Fat: 8 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 70 mg