This Easy Carrot Cake Snack Cake Recipe is a breeze to make. It uses everyday ingredients and packs a punch of cozy spice to make your taste buds dance happily. Plus, it’s moist, dense, and oh-so-tender! It’s the perfect treat for any time you need a little pick-me-up.
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
- Quick and Easy: No need to break out the mixer for this one! With straightforward instructions and minimal prep time, you’ll have this cake in the oven in no time.
- Simple Ingredients: You won’t find any fancy or hard-to-find ingredients here. Just basic pantry staples that come together to create something truly delicious.
- No Eggs & No Dairy: This recipe is perfect for individuals with dietary restrictions or preferences, such as vegans, those with food allergies, or those following a plant-based diet. It’s basically a vegan carrot cake!
- Super Moist Crumb: This cake is incredibly moist and flavorful, thanks to the addition of shredded carrots, applesauce, and oil.
- Texture: Dense but soft and tender! This cake perfectly balances dense and fluffy.
- Perfectly Spiced: Cinnamon, nutmeg, and cloves come together to create a warm and cozy spice blend that perfectly complements the sweetness of the carrots.
- Perfect Small Cake for Any Occasion: Whether hosting a small gathering or craving a homemade treat, this snack cake is just the right size. Say goodbye to leftovers languishing on your countertop!
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
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Grate Your Own Carrots. For the best texture and flavor, use freshly grated carrots rather than pre-packaged ones.
- Preheat the oven for at least 15 minutes before getting started to give it plenty of time to reach the ideal recipe temperature.
- Don’t Overmix! When combining the wet and dry ingredients, mix just until everything is incorporated. Overmixing can lead to a tough and dense cake.
- Bake the batter as soon as it is ready.
- Don’t open the oven door until your baked goods have set. Leave the oven closed until the minimum time is stated in the recipe.
- Every oven is different, so baking times should always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
- Allow to Cool Completely. Before frosting the cake, make sure it has cooled completely to prevent the frosting from melting.
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.
Frequently Asked Questions
Absolutely! This cake actually tastes even better the next day once the flavors have had a chance to meld together. You can totally bake the cake layers, let them cool down, and cover them up nice and tight at room temperature overnight. The same goes for the frosting – you can whip it up in advance, pop it in the fridge covered, and it’ll be good to go. When you’re all set to decorate, just let the frosting hang out at room temperature for about 15 minutes to soften up a bit. Then, give it a quick mix with the mixer on medium speed for around 1 minute before spreading it onto the cake.
Of course! While cream cheese frosting is a classic choice for carrot cake, feel free to get creative and use your favorite frosting recipe or topping instead.
You can try using a gluten-free all-purpose flour blend instead of regular flour, but keep in mind that the texture and consistency may vary slightly.
Traditional carrot cake recipes typically include eggs as one of the key ingredients. However, there are many variations of carrot cake recipes available, and some recipes may be adapted to be egg-free or vegan-friendly by using egg substitutes such as applesauce or mashed bananas. This recipe is completely egg-free.
Carrot cake can dry out if it’s baked for too long. Check for doneness a few minutes before the recommended baking time is up, and remove the cake from the oven when a toothpick inserted into the center comes out with a few moist crumbs clinging to it rather than completely clean. Also, using too much flour can result in a dry cake. Make sure to measure your flour accurately by weighing it or using the spoon-and-level method.
Not necessarily! It depends on various factors, including the specific ingredients and preparation methods used in each recipe. Carrot cake may offer some nutritional benefits due to the inclusion of carrots and potentially lower sugar content in some recipes. Both carrot cake and regular cake can be enjoyed in moderation as part of a balanced diet, but it’s a good idea to be mindful of portion sizes and ingredient choices to support overall health and well-being.
More Cake Recipes You’ll Love!
Recipe Card 📖
Easy Carrot Cake Snack Cake (No Eggs – No Dairy)
This Easy Carrot Cake Snack Cake Recipe is a breeze to make. It uses everyday ingredients and packs a punch of cozy spice to make your taste buds dance happily. Plus, it’s moist, dense, and oh-so-tender! It’s the perfect treat for any time you need a little pick-me-up.
Instructions
Make the Cake:
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Preheat the oven to 350º F (180º C). Line a square 8 x 8-inch cake pan with parchment paper on all sides. Lightly grease with baking spray with flour.
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In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
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Add the milk, sugar, vinegar, oil, applesauce, and vanilla; stir until combined and sugar is dissolve.
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Pour the wet ingredients into the dry ingredients and mix until just combine. Fold in the grated carrots.
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Pour batter into the prepared pan.
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Bake for 35 – 45 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in their 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 wire rack before frosting.
Make 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, about 3 – 4 minutes.
-
Reduce mixer speed to low, add 1 cup of confectioners’ sugar and keep mixing until incorporated. Add vanilla and salt. Once combined, add the remaining confectioners’ sugar; beat on low speed for 1 minute, then increase the speed to medium and beat for 3 – 4 minutes until the frosting is smooth, scraping down the bowl once or twice.
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Frost cooled cake with the cream cheese frosting and top with sugar carrots, if desired. Slice and serve.
Freeze: 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.
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.
Recipe Tips:
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Grate Your Own Carrots. For the best texture and flavor, use freshly grated carrots rather than pre-packaged ones.
- Preheat the oven for at least 15 minutes before getting started to give it plenty of time to reach the ideal recipe temperature.
- Don’t Overmix! When combining the wet and dry ingredients, mix just until everything is incorporated. Overmixing can lead to a tough and dense cake.
- Bake the batter as soon as it is ready.
- Don’t open the oven door until your baked goods have set. Leave the oven closed until the minimum time is stated in the recipe.
- Every oven is different, so baking times should always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
- Allow to Cool Completely. Before frosting the cake, make sure it has cooled completely to prevent the frosting from melting.
Variations & Additions
- 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.
Read the whole post for more tips, tricks, variations, step-by-step photos, faqs, and more.
★ Did you make this recipe? Don’t forget to give it a 5-star (⭐️ ⭐️ ⭐️ ⭐️ ⭐️) rating below!
Please note that nutritional information is a rough estimate and can vary depending on the products used.
Nutrition
Calories: 426kcalCarbohydrates: 68gProtein: 4gFat: 25gSaturated Fat: 8gPolyunsaturated Fat: 9gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 28mgSodium: 396mgPotassium: 171mgFiber: 2gSugar: 26gVitamin A: 5180IUVitamin C: 2mgCalcium: 91mgIron: 1mg
Oriana Romero
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