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carrot snacking cake slice is on a white mini plate with a larger piece of cake in the background.
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5 from 1 vote

Carrot Snack Cake

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 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Cake, Dessert
Cuisine: American, Dessert
Servings: 4 servings

Ingredients

FOR THE CARROT CAKE:

  • 4 oz (1/2 of an 8 oz can) crushed pineapple, drained
  • 2 large eggs
  • 1/2 cup granulated white sugar
  • 1/2 cup light brown sugar, lightly packed
  • 1/2 cup vegetable oil
  • 1 tsp pure vanilla extract
  • 1 tsp baking soda
  • Pinch salt
  • 1 tsp ground cinnamon
  • Pinch cloves
  • 1 cup all-purpose flour
  • 1 cup finely shredded carrots

FOR THE CREAM CHEESE FROSTING:

  • 2 Tbsp unsalted butter, softened
  • 4 oz (1/2 of a package) cream cheese, softened
  • 1 tsp pure vanilla extract
  • cups confectioners' sugar
  • 2 Tbsp heavy cream or milk, if needed to thin out frosting
  • 1/2 cup chopped 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.