Blueberry Carrot Snack Cake
Sweet, wholesome, and bursting with vibrant flavors, this Blueberry Carrot Snack Cake is the perfect treat for any time of day. Combining the natural sweetness of shredded carrots with juicy blueberries, this cake achieves a delightful balance of moist, tender texture and fruity, spiced goodness. Enhanced with a touch of cinnamon and made in a simple 8x8-inch pan, it’s an easy, fuss-free bake that comes together in just 50 minutes. Ideal for breakfast, brunch, or as a midday pick-me-up, this healthy-inspired dessert feels indulgent yet nourishing. Serve it plain, with a dusting of powdered sugar, or a dollop of whipped cream for a snack everyone will love.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 2 large eggs
- 0.5 cup granulated sugar
- 0.25 cup brown sugar (packed)
- 0.5 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup carrots (shredded)
- 1 cup blueberries (fresh or frozen)
- 0.25 cup milk
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour an 8x8-inch (20x20 cm) square baking pan, or line it with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, and salt. Set aside.
In a large bowl, beat the eggs, granulated sugar, and brown sugar until well combined. Stir in the vegetable oil and vanilla extract until smooth.
Gradually mix the dry ingredients into the wet ingredients, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined; do not overmix.
Fold in the shredded carrots and blueberries gently with a spatula, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared baking pan. Use a spatula to spread it out evenly.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Once cooled, slice into squares and serve. The cake pairs well with a dollop of whipped cream or a light dusting of powdered sugar, if desired.
Nutrition Facts
Calories |
2573 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.2 g | 152% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 378 mg | 126% | |
| Sodium | 2029 mg | 88% | |
| Total Carbohydrate | 356.9 g | 130% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 193.0 g | ||
| Protein | 37.0 g | 74% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 327 mg | 25% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1479 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
