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Carrot Cake Snack Cake

Carrot Cake Snack Cake

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 12 squares
Course: Dessert
Ingredients Equipment Method Notes

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

Equipment

  • 8 inch square cake pan
  • Mixer

Method
 

Cream Cheese Frosting
  1. Make the frosting first so that it has time to chill slightly before adding to the cake. This will help it keep its shape!
  2. 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
  1. Preheat your oven to 350℉ and line a square cake pan with parchment paper.
  2. 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!
  3. In a large bowl, mix together the carrot, coconut sugar, avocado oil, eggs, vanilla and maple syrup.
  4. In a separate bowl, mix together the almond flour, salt, baking powder, baking soda and cinnamon.
  5. Then, add the dry mixture into the wet ingredients. Mix until fully combined.
  6. 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!
  7. Allow the cake to cool for 10 minutes, then remove it from the cake pan.
  8. 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!

Notes

To turn this recipe into muffins, simply double the recipe and bake for 20-25 minutes at 400 degrees F. You''ll make approximately 15 muffins!