Go Back
–+ squares
Print Recipe
5 from 6 votes

Easy Carrot Snack Cake

Easy Carrot Snack Cake is a classic cake made easy to feed a crowd at anytime, from brunch to dessert!
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Keyword: angel food cake, caramelized carrots, carrot cake, Easter, snack cake
Servings: 20 squares
Calories: 325kcal
Author: Tara Noland

Ingredients

Cake

  • 200 ml. applesauce 7 oz.
  • 100 ml. canola oil 3.5 oz.
  • 2 cups sugar
  • 3 eggs
  • 1 tsp. vanilla
  • 2 cups flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1/8 tsp. nutmeg
  • 2 cups carrots grated
  • 1 cup flaked sweetened coconut
  • 100 gm. walnuts chopped, 3.5 oz.
  • 1 cup crushed pineapple not drained

Cream Cheese Frosting

  • 1/4 cup butter
  • 8 oz. light cream cheese room temperature
  • 1 tsp. vanilla
  • 1 1/2 cups icing sugar

Instructions

  • Prepare a 9x13" pan by lightly greasing. Preheat oven to 350F.
  • Beat together in a bowl of a standup mixer with a paddle attachment the applesauce, oil, sugar, eggs and vanilla. Whisk together the flour, baking soda, baking powder, salt, cinnamon and nutmeg. Add slowly to the applesauce mixture. Fold in the carrots, coconut, walnuts and pineapple.
  • Pour into the prepared pan. Bake for 35-40 min. or until a toothpick comes out clean. Let cool completely.
  • For the frosting: In the a standup mixer with a paddle attachment beat the butter with the cream cheese until fluffy. Add in the vanilla and icing sugar slowly. Beat until smooth. Ice the cooled cake and refrigerate until cooled and set.

Nutrition

Serving: 1 square | Calories: 325kcal | Carbohydrates: 47g | Protein: 4g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 37mg | Sodium: 232mg | Potassium: 154mg | Fiber: 2g | Sugar: 34g | Vitamin A: 2318IU | Vitamin C: 2mg | Calcium: 52mg | Iron: 1mg