Carrot Snacking Cake

Cakes, Desserts

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.

Carrot Snacking Cake

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.

Carrot Snacking Cake

Carrot Snacking Cake

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!

Carrot Snacking Cake

Carrot Snacking Cake

Print
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
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!

Directions

  • 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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19 Comments

  • Reply Tori@Gringalicious.com July 31, 2015 at 2:28 am

    I’m so sorry to hear that your sick, that does suck. This is totally my kind of cake! I am a terrible snack addict and I sometimes get to the end of the day and realize that I’ve only eaten nibbles all day and I’m starving.

  • Reply Iris July 31, 2015 at 3:06 am

    I sympathize with you, I’m going through the same right now! I mean why get sick in this hot smoldering humid weather… It’s absolut torcher!

  • Reply Katrina @ Warm Vanilla Sugar July 31, 2015 at 4:19 am

    Yum! Carrot cake is my fav!

  • Reply Medeja July 31, 2015 at 4:33 am

    Yes please! I would never say no to good carrot cake!

  • Reply Abbie July 31, 2015 at 5:53 am

    A “snacking cake” is such a lovely, old timey thought. Just set out a cake for snacking with tea, what a leisurely life that wouod be

  • Reply molly yeh July 31, 2015 at 7:14 am

    this cake looks like one big giant donut!!! i love it!!!! gonna go check out that pan 🙂 feel better, lady!!!

    • Adrianna Adarme
      Reply Adrianna Adarme July 31, 2015 at 8:18 am

      Ahhh! I bought another pan that’s a big ass doughnut. Gonna buy all the pans in the entire world at this rate. It’s incredible. Coming soon! And thank you! oxoxo

  • Reply Sydney | Modern Granola July 31, 2015 at 8:19 am

    I’m sorry you’re not feeling well! Hopefully carrot cake is just what the doctor ordered. I know that personally, anytime someone suggests that a cake’s purpose is for snacking, I immediately feel better about life. This looks and sounds heavenly!
    Feel better soon!
    xx Sydney

  • Reply Laura (Blogging Over Thyme) July 31, 2015 at 8:49 am

    Ok, totally into that pan for starters. Secondly, snacking cake makes it sound healthy and something that I should be eating all day long, so I’m very excited about this concept.

  • Reply Jennifer D July 31, 2015 at 10:19 am

    This sounds yummy! Bake at 350?

    Thanks.

    • Adrianna Adarme
      Reply Adrianna Adarme July 31, 2015 at 10:21 am

      Yes, just fixed it. Thank you!

      • Reply Jennifer D July 31, 2015 at 10:23 am

        Thanks! I might try this as muffins for our upcoming road trip.

  • Reply June @ How to Philosophize with Cake July 31, 2015 at 1:33 pm

    I’d definitely love a slice of that for a snack! If it’s got carrots, it’s healthy right? 🙂

  • Reply Bella B July 31, 2015 at 1:38 pm

    This looks just scrumptious! I love carrot cake!

    http://xoxobella.com/

  • Reply Katherines Corner August 1, 2015 at 4:16 pm

    Please pass a fork , um maybe two, lol. This is fantastic!! xo

  • Reply Shawn @ I Wash You Dry August 2, 2015 at 8:57 am

    Summer colds stink! I hope you get well soon, maybe some snack cake will help. I know it would help me. 😉

  • Leave a Reply to Katrina @ Warm Vanilla Sugar Cancel Reply