Ingredients for Carrot Snack Cake
- 2 large eggs
- Vanilla
- 1/2 cup vegetable oil
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 1/2 cups granulated sugar
- 2 cups all-purpose flour
- Carrot
- Walnuts
- Light Raisins
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- Orange Extract
- Orange Rind
- Light Corn Syrup
- Cornstarch
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How to Make Carrot Snack Cake
- Preheat oven to 325°F (160°C).
- Position oven rack to the second lowest position.
- Grease and flour a 9-inch square baking pan.
- **Make the Cake:**
- In a large bowl, combine the flour, sugar, baking soda, baking powder, cinnamon, salt, and carrots. Mix well to combine.
- Add the eggs, oil, and vanilla extract. Beat on medium speed for 3 minutes, scraping down the sides of the bowl as needed.
- Stir in the crushed pineapple (optional).
- Mix until just combined. Do not overmix.
- Pour batter evenly into the prepared pan.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting.
- **Make the Cream Cheese Frosting:**
- In a medium bowl, beat together the softened cream cheese and butter until light and fluffy.
- Gradually add the powdered sugar, beating until smooth and creamy.
- Add the vanilla extract and salt. Beat until well combined and fluffy.
- Spread frosting evenly over the cooled cake.
Nutrition Information (Approximate per serving)
Sodium
177 g
Sugar
1807g
Fat
658g
Carbs
207g
