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    Bites with Bri » Dessert » Simple Carrot Snack Cake with Cream Cheese Frosting

    Simple Carrot Snack Cake with Cream Cheese Frosting

    Published: Dec 19, 2022 · Modified: Jan 31, 2023 by Brianna May · This post may contain affiliate links.

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    This Simple Carrot Snack Cake with Cream Cheese Frosting is loaded with cinnamon, ginger, and nutmeg. It is super tender and moist from the carrots, buttermilk, and oil. It also couldn’t be easier to make.

    Overhead image of carrot snack cake with frosting and garnish.

    If you love the flavors of this easy carrot cake recipe, you need to try my Banana Carrot Muffins or Pumpkin Bread with Cream Cheese Swirl. All of these recipes are loaded with warm spices.

    Another one of my favorite cake recipes is this Easy Strawberry Snack Cake.

    Jump to:
    • Why You’ll Love This Recipe
    • Ingredients & Substitutions
    • How to Make Carrot Snack Cake
    • Expert Tips & Variations
    • Recipe FAQs
    • More Dessert Recipes
    • Carrot Snack Cake with Cream Cheese Frosting

    Why You’ll Love This Recipe

    • Simple & easy - This recipe uses mostly pantry staple and ingredients you already have in your refrigerator. There are also some swaps you can make so you can use what you have on hand. 
    • Snack cake - The beauty of snack cake is that you do not have to assemble and frost multiple layers with a piping bag. You also do not need a round cake pan. 
    • Moist - This cake is made with oil instead of butter which makes it much softer and more moist. The buttermilk also adds moisture and the acidity gives a nice flavor. 
    • Loaded with carrot - This recipe is heavy on the carrots. These prevent the cake from drying out. 
    • Spiced - The cake is flavored with cinnamon, ginger, and nutmeg. 
    • Topped with cream cheese frosting - The tangy and sweet cream cheese frosting is the best part. The salted butter contrasts the sweetness of the powdered sugar nicely. 
    • Kid friendly - Any kid is sure to eat their veggies when they are prepared like this! 🙂

    Ingredients & Substitutions

    Overhead image of ingredients needed to make carrot snack cake.
    • Neutral Oil: Vegetable oil and avocado oil are great options. Olive oil will also work but it will have more of a distinct flavor. 
    • Buttermilk: Substitute for Greek yogurt, sour cream, or apple sauce. 
    • Carrot: Be sure to freshly grate whole carrots. Do not use the bag of pre-shredded carrots from the grocery store. These are much drier and will produce a dry cake.

    Complete list of ingredients and amounts is located on the recipe card below.

    How to Make Carrot Snack Cake

    Quick Overview

    • Whisk dry.
    • Whisk wet. 
    • Combine wet and dry. 
    • Bake and cool. 
    • Frost.

    Step by Step Instructions

    A 6 photo collage showing the assembly of carrot snack cake.

    Do not over mix the batter. Just fold until the flour is absorbed.

    Step 1: Preheat the oven to 350 degrees. Prepare an 8x8 pan by spraying it with oil and lining it with parchment paper. In a medium mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg.

    Step 2: In a separate larger bowl, whisk together the oil, brown sugar, granulated sugar, eggs, buttermilk, vanilla, and carrots.

    Step 3: Add the dry ingredients to the wet. Fold until just combined.

    Step 4: Pour the batter into the prepared pan.

    Step 5: Bake for 34-37 minutes, or until a toothpick inserted in the center comes out mostly clean. There should not be any raw batter. Remove from the oven and cool on a wire rack for 30 minutes before removing.

    Step 6: Place the cake in the refrigerator until it cools to room temperature or leave it on the counter for a few hours to cool at room temperature. While it cools, in a large mixing bowl with a hand mixer (or in a stand mixer fitted with the paddle attachment), beat the cream cheese on high until light and fluffy. This will take 2-3 minutes.

    A 3 photo collage showing the final assembly of carrot snack cake.

    Be sure the cake has cooled completely so the frosting does not melt.

    Step 7: Add the butter and beat on high until well combined.

    Step 8: Add the confectioners sugar and vanilla. Mix on the low until the sugar is absorbed. Increase the speed to high and mix for another 1-2 minutes until creamy.

    Step 9: Once the cake has cooled, spoon all of the frosting on top of it and spread into an even layer using an offset spatula, a spoon, or a butter knife. Garnish with chopped nuts if desired.

    Expert Tips & Variations

    • Weigh the ingredients. A kitchen scale is the most useful baking tool. Not only does it make clean up easier (no measuring cups needed), it is also much more accurate. Too much flour can make the cake dry and often when using a measuring cup the flour is overpacked. If you do not have a scale, be sure to spoon the flour into the cup and level it with a knife, instead of scooping the flour with the measuring cup itself. 
    • Use a cheese grater with a rotating handle to grate the carrots. You can also use a hand or box grater, but this gadget makes grating them super easy and quick.  
    • Do not over mix the batter. Just fold the dry ingredients into the wet ingredients until the flour is absorbed. Do not continue to mix after it absorbs. 
    • Keep an eye on the cake as it bakes. Over baked cake will be dry. Check the cake with a toothpick around the 34 minute mark. 
    • Let the cake cool completely. Warm cake will melt the frosting and it will not stick to the cake. 
    • Use an electric mixer to make the frosting. You can use a stand mixer or a hand mixer. It will be almost impossible to beat the cream cheese by hand.
    Up close image of carrot snack cake with frosting and garnish.

    Recipe FAQs

    Is carrot cake good for your health?

    Well it is full of carrots which are high in fiber, potassium, and antioxidants so I am going to say yes it definitely is!

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    More Dessert Recipes

    • Mini Flourless Chocolate Cakes
    • Easy Strawberry Snack Cake
    • Chocolate Raspberry Tart
    • Easy Maamoul Recipe (Lebanese Date Filled Cookies)

    If you try this recipe, please leave a star rating in the recipe card below and/or comment! I always appreciate your feedback. Follow me on Pinterest, Facebook & Instagram.

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    5 from 32 votes

    Carrot Snack Cake with Cream Cheese Frosting

    This Simple Carrot Snack Cake with Cream Cheese Frosting is loaded with cinnamon, ginger, and nutmeg. It is super tender and moist from the carrots, buttermilk, and oil. It also couldn’t be easier to make.
    Servings12
    Prep10 minutes
    Cook35 minutes
    Chill Time1 Hour
    Total1 hour 45 minutes
    Course: Dessert
    Cuisine: American
    Author: Brianna May

    Equipment:

    • 8x8 pan
    • Kitchen Scale
    • Hand Mixer
    • Stand Mixer
    • Mixing Bowls
    • Cheese Grater with Handle

    Ingredients:

    Carrot Cake

    • 1 ½ cups (190 g) all purpose flour
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • ½ teaspoon fine salt
    • 2 teaspoons ground cinnamon
    • ½ teaspoon ground ginger
    • ¼ teaspoon ground nutmeg
    • ½ cup neutral oil*
    • 1 cup (200 g) brown sugar
    • ⅓ cup (67 g) granulated sugar
    • 2 large eggs
    • ⅓ cup buttermilk*
    • 2 teaspoons vanilla extract
    • 1 ½ cups (210 g) freshly grated carrots*

    Cream Cheese Frosting

    • 8 ounces full fat cream cheese (brick-style)
    • ¼ cup (4 Tablespoons or 57 g) salted butter
    • 1 ½ cups (180 g) confectioners sugar
    • 1 teaspoon vanilla extract
    • chopped pecans or walnuts, for garnishing, optional

    Instructions:

    • Preheat the oven to 350 degrees. Prepare an 8x8 pan by spraying it with oil and lining it with parchment paper. In a medium mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg.
    • In a separate larger bowl, whisk together the oil, brown sugar, granulated sugar, eggs, buttermilk, vanilla, and carrots.
    • Add the dry ingredients to the wet. Fold until just combined.
    • Pour the batter into the prepared pan.
    • Bake for 34-37 minutes, or until a toothpick inserted in the center comes out mostly clean. There should not be any raw batter. Remove from the oven and cool on a wire rack for 30 minutes before removing.
    • Place the cake in the refrigerator until it cools to room temperature or leave it on the counter for a few hours to cool at room temperature. While it cools, in a large mixing bowl with a hand mixer (or in a stand mixer fitted with the paddle attachment), beat the cream cheese on high until light and fluffy. This will take 2-3 minutes.
    • Add the butter and beat on high until well combined.
    • Add the confectioners sugar and vanilla. Mix on the low until the sugar is absorbed. Increase the speed to high and mix for another 1-2 minutes until creamy.
    • Once the cake has cooled, spoon all of the frosting on top of it and spread into an even layer using an offset spatula, a spoon, or a butter knife. Garnish with chopped nuts if desired.

    Notes:

    • Neutral Oil: Vegetable oil and avocado oil are great options. Olive oil will also work but it will have more of a distinct flavor. 
    • Buttermilk: Substitute for Greek yogurt, sour cream, or apple sauce. 
    • Carrot: Be sure to freshly grate whole carrots. Do not use the bag of pre-shredded carrots from the grocery store. These are much drier and will produce a dry cake. 
    • Weigh the ingredients. A kitchen scale is the most useful baking tool. Not only does it make clean up easier (no measuring cups needed), it is also much more accurate. Too much flour can make the cake dry and often when using a measuring cup the flour is overpacked. If you do not have a scale, be sure to spoon the flour into the cup and level it with a knife, instead of scooping the flour with the measuring cup itself. 
    • Use a cheese grater with a rotating handle to grate the carrots. You can also use a hand or box grater, but this gadget makes grating them super easy and quick.  
    • Do not over mix the batter. Just fold the dry ingredients into the wet ingredients until the flour is absorbed. Do not continue to mix after it absorbs. 
    • Keep an eye on the cake as it bakes. Over baked cake will be dry. Check the cake with a toothpick around the 34 minute mark. 
    • Let the cake cool completely. Warm cake will melt the frosting and it will not stick to the cake. 
    • Use an electric mixer to make the frosting. You can use a stand mixer or a hand mixer. It will be almost impossible to beat the cream cheese by hand. 

    NUTRITION:

    Calories: 408kcal | Carbohydrates: 52g | Protein: 4g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 57mg | Sodium: 347mg | Fiber: 1g | Sugar: 38g
    Did you make this recipe? Tag me on Instagram!Mention or tag @bites.with.bri_ or use the hashtag #biteswithbri
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    Reader Interactions

    Comments

    1. Amy Liu Dong

      January 07, 2023 at 9:30 am

      5 stars
      This is such a great-looking cake, that looks amazingly delicious and yummy! It's stuffed with cinnamon, ginger, and nutmeg making this cake so enticing and tempting! An instant favorite too!

      Reply
    2. Nora

      December 21, 2022 at 9:59 am

      5 stars
      I am a huge carrot cake fan, so I have to try your wonderful version of it! Love the added spices! A perfect combination!

      Reply
    3. Nancy

      December 21, 2022 at 8:34 am

      5 stars
      Love these bite sized carrot cakes. Thanks for the tips - everyone loved it.

      Reply
    4. Rachael

      December 21, 2022 at 7:22 am

      5 stars
      This carrot snack cake is delicious. I’m addicted. Thank you for a great recipe!!

      Reply
    5. Priya

      December 21, 2022 at 6:15 am

      5 stars
      I like raisins in my carrot cake so added some in this cake. My family really enjoyed the cake. Thank you for the recipe.

      Reply

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    Hi, I'm Bri!

    I am a recipe developer, food photographer, blogger. My goal is to teach you how to cook, not just follow my recipes. I love to cook with bold flavors that are still family friendly. My hubs is a picky eater and all of these recipes are approved by him, so I am sure you and your family will love them too. Learn more about Bri >>

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