Carrot Snacking Cake

I’m currently battling the worst summer thing ever: the summer cold. Is there anything worse? Yes, there is. But this sucks. All I want to do is lay in bed right now and wrap myself in covers but then I get hot and frustrated and want some iced tea.
Weird predicament.

This carrot cake comes from earlier this week when I was psycho enough to turn on the oven. I actually turn on the oven all the time because it’s sort of my job, but you get the idea! My mantra is this: don’t turn on the oven for anything that isn’t fun to eat.

This snacking cake is fun because it promotes my favorite activity: snacking!

The idea behind this cake is that it can be eaten slowly, slice by slice, piece by piece, until it’s gone. It was invented for the lazy, long dog days of summer that we’re currently in the thick of.

So, turn on the oven. And make a cake because SNACKS!

P.S. If you’re interested in the pan I used, here it is!

5 from 1 vote

Print Recipe

Carrot Snacking Cake

Author: Adrianna Adarme

Prep Time: 15 minutes mins

Cook Time: 25 minutes mins

Total Time: 40 minutes mins

Serving Size: 1 (9-inch) cake

Ingredients

Cake:

• ▢ 1 cup all-purpose flour
• ▢ 1 teaspoon baking soda
• ▢ 1 teaspoon ground cinnamon
• ▢ 1/4 teaspoon salt
• ▢ 2 large eggs
• ▢ 1 cup white granulated sugar
• ▢ 1/4 cup plus 2 tablespoons, buttermilk
• ▢ 1/4 cup plus 2 tablespoons, vegetable oil or olive oil
• ▢ 1 teaspoon vanilla extract
• ▢ 1 cup grated carrot from 1 large carrot
• ▢ 4 slices pineapple from about a 2 ounce can, cut into a small dice
• ▢ 1 ounce flaked coconut
• ▢ 1/2 cup finely chopped pecans

Cream Cheese Glaze:

• ▢ 1/4 cup unsalted butter softened
• ▢ 6 ounces cream cheese softened
• ▢ 1 cup sifted powdered sugar
• ▢ 3 to 4 tablespoons buttermilk you can also use milk!

Instructions

• Preheat oven to 350 degrees F. Spray (9-inch bundt pan) with cooking spray. You can also put this in a 8 x 4 1/2-inch loaf pan. Or a 8 or 9-inch cake pan. Basically, you got options!
• In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. In another medium bowl, beat together the eggs, sugar, oil, buttermilk and vanilla until smooth. In two batches, add the flour mixture, mixing just until the flecks of flour disappear. Don’t be shy to scrape the bottom of the bowl to make sure there aren’t any flour bits hiding. Fold in the grated carrot, pineapple, coconut and pecans. Pour the batter into the prepared bundt or cake pan or whatever pan you’re using.
• Transfer to the oven to bake for 20 to 25 minutes or until a wooden pick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes (the edges should start to come away from the pan). Turn the cake onto a cake stand or plate.
• Meanwhile, in a bowl of a stand-up mixer (or you could use a hand-mixer), add the butter, cream cheese, powdered sugar and a tablespoon of buttermilk. Beat until very smooth. Add 2 more tablespoons of buttermilk. The texture should be between a glaze and a frosting. If you like, you can add a bit more buttermilk to make it more pourable. I liked it like this! Pour the frosting glaze stuff onto the cake. Slice it up and serve at your convenience.

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