Deliciously Easy Carrot Cake Snack Cake Recipe (No Eggs – No Dairy)
This Easy Carrot Cake Snack Cake Recipe is a true gem – it’s super easy to whip up, boasts simple ingredients, and offers a burst of warm spice flavor that’ll have your taste buds dancing with joy. Plus, it’s wonderfully moist with a dense yet tender crumb, making it an irresistible treat for any occasion.
What is a Snack Cake?
Before diving into the recipe, let’s appreciate the wonder of the snack cake. Unlike traditional layer cakes or elaborate desserts, snack cakes are all about simplicity and convenience. They are typically small cakes, usually baked in a single tin (e.g., an 8 x 8 or 9 x 9-inch square), that are easy to make, serve, and enjoy any time of day. Whether you’re hosting a small get-together or simply treating yourself to a weekend indulgence, this snack cake is just the right size. No more leftovers languishing in your kitchen!
What To Love About This Recipe
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down). For the Cake:
All-Purpose Flour: Provides structure and stability to the cake. Make sure to measure accurately. In my opinion, a kitchen scale is the best way to measure your ingredients. Baking Powder & Baking Soda: Leavening agents that help the cake rise and become light and fluffy. Make sure they’re not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum-free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste. Ground Cinnamon, Nutmeg, and Cloves: A trio of warm spices that give the cake its signature flavor. Salt: Enhances the flavors and balances the sweetness of the cake. I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half. Milk: Depending on your dietary preferences, you can use dairy or non-dairy milk, such as almond milk or soy milk. Granulated Sugar: Sweetens the cake and adds moisture. I use granulated sugar to get a little lighter crumb. For a denser version, you can use brown sugar. Vinegar: Reacts with the baking soda to create lift and fluffiness in the cake. You can use apple cider vinegar or white vinegar. Oil: This keeps the cake moist and tender. You can use vegetable or canola oil—or any light-tasting oil of your preference. You can also use coconut oil, but the taste might be slightly different. Unsweetened Applesauce: I use and recommend unsweetened applesauce. Adds moisture and natural sweetness to the cake while acting as a binder. Pure Vanilla Extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract! If you are looking for non-alcoholic vanilla flavoring, I recommend Simply Organic Vanilla Flavoring. Shredded Carrots: The star of the show! Adds sweetness, moisture, and a pop of color and flavor to the cake. For the best texture and flavor, use freshly grated carrots rather than pre-packaged ones.
For the Cream Cheese Frosting:
Cream Cheese: Use the full-fat version that comes in blocks. Use vegan cream cheese (dairy-free cream cheese) for a vegan cream cheese frosting. Unsalted Butter: Opt for non-dairy butter to keep the cake dairy-free. Confectioners’ Sugar: Regular confectioner’s sugar powdered sugar, also known as powdered sugar. Pure Vanilla Extract: Adds flavor and depth to the frosting. Salt: Balances the sweetness and enhances the flavor of the frosting.
To Decorate (Optional):
Finely Chopped Pecans: Adds a delightful crunch and nutty flavor. Substitute with sunflower or pumpkin seeds for a nut-free option. Sugar Carrots: Adds a playful and festive touch to the cake.
Process Overview: How To Make Easy Carrot Cake Snack Cake Step-by-Step
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Make the Cake Batter
The batter is very simple to make. First, mix the dry ingredients in a large mixing bowl. Next, whisk the wet ingredients. Then, combine the dry and wet ingredients and add the grated carrots.
Step 2 – Bake
Bake for 35 – 45 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan on wire racks for 10 minutes, then remove from the pans using the parchment paper overhand. Allow the cake to cool completely, right-side up, on a wire rack before frosting.
Step 3 – Prepare The Frosting
Using an electric hand mixer or a stand mixer on medium speed, beat in a large bowl the unsalted butter and cream cheese until smooth and creamy. Then, add confectioners’ sugar, vanilla, and salt. Once combined, increase the speed to medium and beat for 3 – 4 minutes until the frosting is smooth, scraping down the bowl once or twice.
Step 4 – Decorate
Frost the cooled cake with the cream cheese frosting and top with chopped pecans and sugar carrots, if desired. Slice and serve.
Recipe Tips
Variations & Additions
Feel free to get creative and customize this recipe to your heart’s desires! Here are a few ideas to get you started:
Add Raisins, Pecans, or Walnuts: Fold some raisins or chopped pecans or walnuts into the batter for extra sweetness and texture. Swap Spices: Experiment with different spices like cardamom, ginger, or allspice to create unique flavor profiles. Orange Zest: Add a hint of citrusy freshness by incorporating some orange zest into the batter.
Food Allergy Swaps
Nut-Free Option: Omit the chopped pecans or substitute them with seeds for a nut-free option. Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of milk, use non-dairy milk like soy or oat milk. And use vegan butter and cream cheese. There are many brands available in stores. I usually use Earth Balance Vegan Buttery Sticks. Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.
Storing and Freezing Instructions
Store any leftovers (if you have any!) in an airtight container in the refrigerator for up to 5 days. You can also freeze individual slices wrapped tightly in plastic wrap and aluminum foil for up to 3 months. Thaw overnight in the refrigerator before serving.
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Recipe Card 📖
