This Carrot Cake Snack Cake is so easy to make and is sure to be your favorite yet. It’s made using just simple ingredients and my whole family said it was the best they’ve ever had!
Carrot Cake Snack Cake
What you’ll need:
- Carrots
- Coconut Sugar
- Avocado Oil
- Eggs
- Vanilla Extract
- Maple Syrup
- Almond Flour
- Salt
- Baking Powder
- Baking Soda
- Cinnamon
- Cream Cheese
- Powdered Sugar
- Butter
- Toasted Coconut Flakes (optional)
DIETARY NOTES
This recipe is made with real ingredients and fits seamlessly into the following dietary needs when using the products/brands (or ones that are similar) listed in the recipe:
- gluten free
- grain free
- soy free (using compliant butter or omitting frosting)
- refined sugar free (using compliant powdered sugar or omitting frosting)
- dairy free (using compliant butter and cream cheese or omitting frosting)
- vegetarian
- paleo (using compliant butter, powdered sugar and cream cheese or omitting frosting)
As always, be sure to read all ingredient labels to ensure they meet your needs! For example, I am always careful to purchase specific baking powder and baking soda that fit into a paleo diet.
A NOTE ON CALORIE COUNT, NUTRITIONAL INFO AND SERVING SIZES
Due to my past experiences, I do not include most of the above information within my recipes as it is unsafe for me to do so personally. While I try to share a rough estimate when it comes to the serving size, please note that it is very subjective as we all have different hunger levels both from person to person and even from meal to meal.
If any of the above information is important to you, I understand! We are all different and have various goals and needs. If you’d like, you are welcome to calculate the information needed based on the ingredients you use when making one of my recipes.
I hope you understand! This comes from a place of love and protection both for myself and others like me. If you ever have any questions, send me an Instagram message for the quickest response time! Thank you for being here!
To Use Up Those Carrots
Make one of these delicious drinks using homemade carrot juice and then use the pulp leftover for this carrot cake:
Or try one of these recipes next!
- Maple Glazed Carrots (get the recipe in my Thankfull eBook!)
- Honey Roasted Carrots with Lemon Garlic Whipped Ricotta
FOLLOW ALONG
Be sure to follow me on Instagram and TikTok to see all of the behind the scenes of recipe creation as well as how to videos to watch them come to life! You can also head over to my Pinterest to save all of my recipes in one spot that you plan whip up in the future.
PS – If you make this recipe or any of my other recipes, I would be so grateful if you left a review so I can hear what you think! I also am happy to answer any questions you may have on here, but if you want a quicker response, be sure to shoot me a message on Instagram. Thank you so much and talk soon!
Carrot Cake Snack Cake
Equipment
- 8 inch square cake pan
- Mixer
Ingredients
Carrot Cake Snack Cake
- 1 cup super finely shredded carrot (I prefer to use the pulp leftover from making carrot juice for a really nice incorporation into the cake!)
- ¾ cup coconut sugar
- ½ cup avocado oil
- 2 eggs
- ½ tbsp vanilla extract
- ¼ cup maple syrup
- 1 ½ cups almond flour
- ½ tsp salt
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
Cream Cheese Frosting
- 4 oz cream cheese (I use KiteHill for dairy free)
- 1 cup powdered sugar
- 1 tsp vanilla extract
- ¼ cup butter, room temperature (I use Miyoko's for dairy free)
Garnishes
- toasted shredded coconut
- top of a carrot
Instructions
Cream Cheese Frosting
- Make the frosting first so that it has time to chill slightly before adding to the cake. This will help it keep its shape!
- Combine the frosting ingredients and mix using a hand mixer or electronic mixer. Mix until fully combined, then add to a piping bag. Store in the refrigerator until ready to use.
Carrot Cake Snack Cake
- Preheat your oven to 350℉ and line a square cake pan with parchment paper.
- Shred your carrot super fine or use the pulp from making fresh carrot juice. In my opinion, the smaller the pieces the better it incorporates!
- In a large bowl, mix together the carrot, coconut sugar, avocado oil, eggs, vanilla and maple syrup.
- In a separate bowl, mix together the almond flour, salt, baking powder, baking soda and cinnamon.
- Then, add the dry mixture into the wet ingredients. Mix until fully combined.
- Add the batter to the lined square pan, spread out evenly and bake for 30-40 minutes. Every oven is a little different, so keep that in mind and use the toothpick method to check before it's done!
- Allow the cake to cool for 10 minutes, then remove it from the cake pan.
- Once fully cool, slice into 16 squares and top with frosting, toasted coconut and carrot tops. Store in the refrigerator until ready to serve. Enjoy!
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