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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Recipe Information
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)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour an 8x8-inch (or similar) baking pan, or line it with parchment paper.
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
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.
Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula until just incorporated. Be careful not to overmix.
Fold in the grated carrots and chopped nuts (if using) until evenly distributed.
Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
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.
Slice into squares and serve plain or with a light dusting of powdered sugar or cream cheese frosting, if desired.
Nutrition Facts
Calories |
3252 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.3 g | 203% | |
| Saturated Fat | 23.3 g | 116% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 378 mg | 126% | |
| Sodium | 2698 mg | 117% | |
| Total Carbohydrate | 435.2 g | 158% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 268.7 g | ||
| Protein | 50.6 g | 101% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 419 mg | 32% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 1956 mg | 42% | |
*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.
