A wonderfully moist snack cake that's loaded with carrots and pecans and the perfect amount of spice. The perfect everyday cake!
Here's to another installment in my Spring Fling series (yay!) where I bring you fresh and light recipes that use spring produce. When I think of Spring I think of Easter, and when I think of Easter I think of Carrot Cake. This Easter I didn't make a carrot cake so I was missing out on a wonderful family tradition and was literally craving it! We typically don't have cake around the house so to solve my craving and the dilemma of having too much cake around I sought out an old favorite of mine, the snack cake.
I grew up with my mom making snack cakes. Instead of making a tradition layer cake she would make a snack cake in a 8x8 pan just so we would have a little something sweet. No layers, or icing, just a basic sheet cake that's topped with a little powdered sugar.
I would say may favorite flavor has to be chocolate but since I'm craving springtime carrots, we'll turn a moist carrot cake into a snack cake.
Hot from the oven this snack cake is loaded with carrots, pecans, brown sugar, and warming cinnamon, and it will fill your kitchen with the most heavenly scent!
You won't be able to hold off very long before you dig in to this beauty. This cake is so light and flavorful that is will be the snack cake you make for picnics, desserts, intimate birthdays, and those late night cravings. The perfect size, and the perfect cake!
Enjoy!
Carrot Snack Cake
serves 9
2 large eggs, beaten
3/4 cup canola oil
1 cup brown sugar
3/4 tsp vanilla
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
pinch of salt
1 1/2 cups flour
1 1/2 cups grated carrots
1/2 cup chopped pecans
Powdered sugar for sprinkling on top
Preheat the oven to 350 degrees.
In a large bowl, combine the eggs, oil, sugar and vanilla. Mix to combine. Add in the dry ingredients, baking powder, baking soda, cinnamon, salt, and flour. Mix until all combined.
Fold in the carrots and pecans, until distributed throughout.
Spray an 8x8 baking pan with cooking spray. Spread the batter in the prepared pan.
Bake at 350 degrees for 40-45 minutes, until a toothpick inserted in the center comes out clean. Note: make sure the center is fully cooked and the top springs back. Since this is a very moist cake you must make sure the center cooks all the way through, no wet crumbs on the toothpick.
Remove from the oven and allow to cool on a wire rack. Once cooled sprinkle powdered sugar on top of the cake using a fine mesh strainer, cut and serve.
I grew up with my mom making snack cakes. Instead of making a tradition layer cake she would make a snack cake in a 8x8 pan just so we would have a little something sweet. No layers, or icing, just a basic sheet cake that's topped with a little powdered sugar.
I would say may favorite flavor has to be chocolate but since I'm craving springtime carrots, we'll turn a moist carrot cake into a snack cake.
Hot from the oven this snack cake is loaded with carrots, pecans, brown sugar, and warming cinnamon, and it will fill your kitchen with the most heavenly scent!
You won't be able to hold off very long before you dig in to this beauty. This cake is so light and flavorful that is will be the snack cake you make for picnics, desserts, intimate birthdays, and those late night cravings. The perfect size, and the perfect cake!
Enjoy!
Carrot Snack Cake
serves 9
2 large eggs, beaten
3/4 cup canola oil
1 cup brown sugar
3/4 tsp vanilla
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
pinch of salt
1 1/2 cups flour
1 1/2 cups grated carrots
1/2 cup chopped pecans
Powdered sugar for sprinkling on top
In a large bowl, combine the eggs, oil, sugar and vanilla. Mix to combine. Add in the dry ingredients, baking powder, baking soda, cinnamon, salt, and flour. Mix until all combined.
Fold in the carrots and pecans, until distributed throughout.
Spray an 8x8 baking pan with cooking spray. Spread the batter in the prepared pan.
Bake at 350 degrees for 40-45 minutes, until a toothpick inserted in the center comes out clean. Note: make sure the center is fully cooked and the top springs back. Since this is a very moist cake you must make sure the center cooks all the way through, no wet crumbs on the toothpick.
Remove from the oven and allow to cool on a wire rack. Once cooled sprinkle powdered sugar on top of the cake using a fine mesh strainer, cut and serve.
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