CARROT SNACK CAKE
Make and share this Carrot Snack Cake recipe from Food.com.
Provided by Kathy-Lynn
Categories Dessert
Time 35m
Yield 9 serving(s)
Number Of Ingredients 11
Steps:
- In a small mixer bowl beat margarine and sugar til blended.
- Beat in egg, milk, and vanilla.
- Stir in carrot.
- In another bowl combine flour, powder, cinnamon, salt and nutmeg.
- Add carrot mixture and stir until blended.
- Spray an 8x8x2" baking pan with nonstick cooking spray.
- Pour batter evenly into pan.
- Bake in a 350°F oven for 20-25 minutes or until a toothpick inserted in the centre of the cake comes out clean.
- Cool on wire rack.
Nutrition Facts : Calories 153.5, Fat 5.8, SaturatedFat 1.3, Cholesterol 20.8, Sodium 159.1, Carbohydrate 23.1, Fiber 0.6, Sugar 11.5, Protein 2.5
CARROT CAKE FOR TWO
If you avoid baking a cake because there aren't enough people in your home to help you eat it, then we have the solution: Make just one slice. We've scaled down a regular recipe so you won't be stuck with leftovers.
Provided by Food Network Kitchen
Categories dessert
Time 2h55m
Yield 2 servings
Number Of Ingredients 16
Steps:
- For the cake: Preheat the oven to 350 degrees F. Line a 9-by-2-inch round cake pan with parchment, and lightly coat with cooking spray. Toast the pecans on a small baking sheet until lightly browned and fragrant, about 8 minutes. Let cool, then coarsely chop.
- Whisk together the flour, baking powder, cinnamon, salt and nutmeg in a medium bowl. Make a big well in the center so you can see the bottom of the bowl. Working within the well, add the sugar and egg and beat with a fork until well combined, then add the oil and vanilla and beat with the fork. Stir the dry and wet ingredients together with the fork until just combined. Fold in the carrots and pecans.
- Transfer the batter to the prepared pan, and bake until a toothpick comes out clean, 20 to 25 minutes. Let the cake cool in the pan on a cooling rack for 20 minutes, then turn it out of the pan, remove the parchment and let cool completely, right-side up, on the rack, about 1 hour.
- For the frosting: Process the cream cheese and butter in a food processor until completely combined and smooth, stopping once or twice to scrape the bottom and side of the bowl. Add the confectioners' sugar and vanilla, and process until just combined. Transfer to a small bowl.
- To assemble: Cut the cake into 4 even wedges, as if you were cutting up a pie. Frost the top of each wedge with about 3 tablespoons of frosting (an offset spatula helps spread the frosting evenly). Stack the frosted wedges directly on top of each other on a serving plate, resulting in a 4-layer slice of cake with frosting between the layers and on top. Completely cover the curved back side of the cake with the remaining frosting, and leave the 2 remaining sides open. Refrigerate for at least 30 minutes. Cut the wedge in half, and serve.
CARROT CAKE RECIPE
Bake a classic layered Carrot Cake recipe from Food Network, complete with chopped walnuts, cinnamon spice and a tangy cream cheese frosting.
Provided by Food Network
Categories dessert
Time P1DT1h35m
Yield 1 cake or 3 (9-inch) layers
Number Of Ingredients 13
Steps:
- For the cake:
- Preheat oven to 300 degrees F.
- In a mixing bowl, mix sugar, vegetable oil, and eggs. In another bowl, sift together flour, baking soda, salt, and cinnamon. Fold dry ingredients into wet mixture and blend well. Fold in carrots and chopped nuts until well blended. Distribute batter evenly into 3 (9-inch) cake layer pans, which have been generously greased. There will be approximately 1 pound 5 ounces of batter per pan. Place in preheated oven and bake for 50 to 60 minutes. Cool layers in pans, for approximately 1 hour. Store layers in pans, inverted, in closed cupboard to prevent drying. Layers must be a minimum of 1 day old.
- To remove layers from baking pan, turn upside down, tap edge of pan on a hard surface. Center a 9-inch cake circle on top of revolving cake stand. Remove paper from bottom of layer cake.
- For the frosting:
- In a suitable bowl of large mixer, place powdered sugar, cream cheese, vanilla, and margarine. Beat at second speed until thoroughly blended. Hold refrigerated and use as needed.
- For the assembly:
- Place first layer, bottom side down, at center of cake stand. With a spatula, evenly spread approximately 3 1/2 ounces of frosting on the layer. Center second layer on top of first layer with topside down. Again with a spatula, evenly spread approximately 3 1/2 ounces of frosting on the layer. Center third layer on top of second layer with topside down. Using both hands, press firmly but gently, all layers together to get one firm cake. With spatula, spread remainder of frosting to cover top and sides of cake. Refrigerated until needed. Display on counter or cake stand with a plastic cover.
CARROT SNACK CAKE
This makes a smaller cake, perfect to snack on for the day --- you can also add in 1 cup crshed drained pineapple :)
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h10m
Yield 1 9in square cake
Number Of Ingredients 18
Steps:
- Set oven to 325 degrees.
- Set oven rack to second lowest position.
- Grease a 9-in square pan.
- For cake; combine first 8 ingredients.
- Beat on med speed 3 mins, scaping down sides of bowl.
- Stir in last 3 ingredients; mix well.
- Spread evenly in pan.
- Bake for 50-60 mins, or until cake tests done.
- Cool.
- FOR ICING; Cream the cream cheese with butter until fluffy.
- Add the icing sugar, beat until well mixed and smooth; about 1 minute.
- Add all remaining ingredients, beat until well mixed and fluffy.
- Spread over cooled cake.
Nutrition Facts : Calories 6285.2, Fat 410, SaturatedFat 131.6, Cholesterol 854.1, Sodium 4267.7, Carbohydrate 621.5, Fiber 17.9, Sugar 451.8, Protein 61.6
CARROT APPLE CAKE
This is a great pick-me-up snack cake with rich cream cheese frosting. Moist and delicious, perfect for anytime!
Provided by Karamia
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350*F and grease and flour a 9x9 inch baking pan.
- Mix together flour, cinnamon, baking soda and salt in a large bowl.
- In another bowl, whisk together oil, sugars and eggs until well combined.
- Gradually stir dry ingredients into wet ingredients, until thoroughly mixed.
- Stir in grated carrots and apples until just combined and pour into baking pan.
- Bake for 30-35 minutes or until tests done in the center with a butter knife.
- Cool for 5 minutes then take out of pan to cool completely on a wire rack.
- For frosting, mix cream cheese and butter in a large bowl with a wooden spoon.
- Stir in lemon juice and vanilla then gradually start adding the confectioners' sugar until blended.
- Beat with an electric mixer to get frosting smooth, then frost top and sides of cooled cake.
- Cut into squares and serve, garnish with walnut halves and grated lemon peel, if desired.
Nutrition Facts : Calories 422.8, Fat 22.5, SaturatedFat 7, Cholesterol 58.5, Sodium 185.6, Carbohydrate 53.9, Fiber 1.2, Sugar 43.5, Protein 3.4
HEALTHY VEGETARIAN CARROT SNACK CAKE
A truly healthy snack cake! This makes a large panful - cut into squares it keeps well in the fridge in a sealed container for a few days and makes a light but satisfying snack, or breakfast, or picnic munchie. This recipe comes from an Indian cooking website, the name of which I have lost. If you recognize this recipe and know who invented it, please let me know!
Provided by Elise and family
Categories Dessert
Time 1h
Yield 1 cake
Number Of Ingredients 10
Steps:
- Turn on the oven, set to 350.
- Mix flour, carrots, nuts, coconut, raisins and baking soda in a big bowl.
- Mix anise, bananas, oil and brown sugar in a smaller bowl.
- Add wet ingredient mixture to dry ingredient mixture, and stir gently but thoroughly. Add some milk, a bit at a time, if the batter is too thick to stir comfortably (it should be thick, though, not runny!).
- Pour into large buttered cake pan.
- Bake 35-40 minutes, until toothpick or knife inserted in the middle comes out clean.
- Allow to cool in pan, and cut into squares. Refrigerate if you want it to last longer. Enjoy!
PINEAPPLE-CARROT SNACKING CAKE
low-fat yogurt, wheat cereal, crushed pineapple, carrots, raisins and cinnamon add great texture and flavor to this easy-to-make snack cake.
Provided by My Food and Family
Categories Home
Time 45m
Yield Makes 9 servings, one square each.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Beat egg product, brown sugar and butter in large bowl with electric mixer on medium speed until well blended. Add yogurt; mix well. Combine flour, dry cereal, baking powder and cinnamon. Add half of the flour mixture to yogurt mixture; beat until well blended. Add pineapple; mix well. Add remaining flour mixture, the carrots and raisins; beat until well blended.
- Pour into greased 8-inch square baking pan.
- Bake 25 min. or until toothpick inserted in center comes out clean. Cool completely in pan on wire rack. Cut into nine squares to serve.
Nutrition Facts : Calories 200, Fat 3.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
BLUEBERRY CARROT SNACK CAKE
My husband has a sweet tooth but doesn't like to eat processed food with white flour or sugar. I make this nutritious cake for him with whole wheat flour and maple sugar. My grandkids love it too.
Provided by Geema
Categories Breads
Time 1h20m
Yield 1 bundt cake
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Butter and flour a 10 cup bundt pan.
- Mix the first 5 ingredients in a medium bowl.
- Combine both sugars in a large bowl.
- Add eggs one at a time, whisking until smooth.
- Whisk in oil.
- Stir in the carrots and then fold in the blueberries.
- Do not over mix-- batter will the thick.
- Spoon the batter into the prepared pan.
- Bake about 1 hour until cake begins to come away from the edges of the pan.
- Cool cake in pan for 20 minutes.
- Invert onto plate and let cool completely.
- I have also cut this recipe in half and used a square cake pan with equally good results.
Nutrition Facts : Calories 5366.9, Fat 318.3, SaturatedFat 29.4, Cholesterol 846, Sodium 4812.9, Carbohydrate 586.6, Fiber 30.9, Sugar 351, Protein 73.4
CARROT SNACKING CAKE WITH CREAM CHEESE FROSTING
This one-bowl, one-layer carrot cake is a perfect "mix-and-bake" dessert. It's full of flavor from the shredded carrots, cinnamon and vanilla, and the nuts add texture. The cake is super-moist because it uses oil, and the fresh carrots add moisture too. You don't need any fancy equipment--you can simply mix all of the ingredients together in a bowl with a whisk or spoon (and a fork is the perfect makeshift whisk!). The frosting is super creamy and simple, and you can jazz things up and serve the iced cake from a cake stand, if you want to be fancy.
Provided by Vallery Lomas
Categories dessert
Time 2h
Yield 9 servings
Number Of Ingredients 19
Steps:
- For the cake: Preheat the oven to 350 degrees F.
- Spread the nuts in an even layer on a baking sheet. Cook until toasted, 8 to 10 minutes. Give them a shake halfway through so they don't burn.
- Meanwhile, prepare your baking pan. A square 8-inch cake pan or a 9-inch round cake pan both work great. You can spray the pan with nonstick baking spray with flour or line the bottom with parchment paper and then grease the pan and the paper.
- In a large bowl, whisk the eggs and oil together until combined. Add the milk, sugar, vanilla and salt and whisk until combined. Sift the flour, baking soda, baking powder and cinnamon into the bowl and stir or fold until combined. Add the carrots, raisins and toasted nuts if using and stir or fold until combined.
- Pour the batter into the prepared pan and bake until your house smells like carrot cake and a toothpick inserted into the center comes out clean, 35 to 40 minutes. Remove from the oven and cool on a wire rack 15 to 20 minutes. Remove the cake from the pan and cool on the rack completely.
- While the cake is baking, make the frosting: Add the softened cream cheese to a large bowl and whisk it until it is smooth (if the cream cheese isn't softened, zap it in the microwave for 5 or 10 seconds).
- Add the confectioners' sugar, milk, vanilla, if using, and salt and whisk until smooth. If the frosting is a little too thick, add a tiny bit more milk. If it's too thin, you can add more confectioners' sugar.
- Once your cake has cooled (if it's warm it will melt the frosting), spread the frosting evenly over the cake. Tada! Enjoy!
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