This Carrot Snack Cake is a perfect petite cake for when you have a carrot cake craving! Moist, spicy and sweet, it's topped with a cream cheese icing and hits the spot!
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Cake, Dessert
Cuisine: American, Dessert
Servings: 4servings
Ingredients
FOR THE CARROT CAKE:
4oz(1/2 of an 8 oz can) crushed pineapple, drained
2large eggs
1/2cupgranulated white sugar
1/2cuplight brown sugar, lightly packed
1/2cupvegetable oil
1tsppure vanilla extract
1tspbaking soda
Pinch salt
1tspground cinnamon
Pinch cloves
1cupall-purpose flour
1cupfinely shredded carrots
FOR THE CREAM CHEESE FROSTING:
2Tbspunsalted butter, softened
4oz(1/2 of a package) cream cheese, softened
1tsppure vanilla extract
1½cupsconfectioners' sugar
2Tbspheavy cream or milk, if needed to thin out frosting
1/2cupchopped pecans, lightly toasted for topping, optional
Instructions
Preheat oven to 350℉. Line an 8" or 9" round light metal baking pan with parchment and grease the pan and the parchment round liberally with cooking spray; set aside.
Meanwhile, in a large bowl, whisk together the crushed pineapple, eggs, both sugars, vanilla extract and oil together until combined. Add in the baking soda, salt, spices, and flour and mix together until just barely blended - still with some streaks of flour. Fold in the shredded carrots and mix to combine.
Pour the batter into the prepared baking pan and smooth out the top. Bake for 22-28 minutes or until a toothpick inserted near the center comes out clean or with moist, but not wet, crumbs. Cool completely, then invert onto a plate or cake pedestal to frost.
For the frosting: In a medium bowl, beat together the butter, cream cheese, and vanilla with a handheld electric mixer until smooth and creamy, about 30 seconds. Add in the confectioners' sugar and mix well until a soft frosting comes together. If needed, add in the milk or heavy cream to thin out the frosting.
Spread the frosting evenly over the top of the cake and top with the toasted pecans. Serve immediately or store leftovers covered airtight in the fridge for up to 5 days.
Notes
If you don't have crushed pineapple, you can replace it with applesauce instead.