Name: Carrot Snacking Cake with Cream Cheese Frosting
Yield: 24
Ingredients: 1 ¾ cups all-purpose flour (250g); 1 tsp fine sea salt (4g); 1 tsp baking soda (4g); 1 ½ tsp baking powder (6g); 3 Tbsp Bombay blend (20g); -; 1 ¼ cups vegetable oil (250g); 1 ½ cups light brown sugar (300g); 4 eggs; -; 2 ½ cups grated carrot, 3-4 medium size (250g); ¾ cup grated gala apple, 1 medium skin on (125g); 1 ½ cups chopped walnuts (175g); 1 (8oz package) cream cheese (227g); 1 stick butter (8oz or 113g); ½ tsp fine sea salt (2g); 1 Tbsp vanilla extract (15g); ½ vanilla bean, scraped for seeds and skin reserved (see Recipe Notes below); 2 ½ -3 ½ cups powdered sugar (283g-400g), plus more if needed

Snacking cakes are a quick and easy way to make a big batch of delicious, 2 bite sweets.

Carrot Snacking Cake with Cream Cheese Frosting

Rated 4.6 stars by 10 readers

Author

Mymi Eberhardt

Servings/Yield

Image of Carrot Snacking Cake with Cream Cheese Frosting

Ingredients

Carrot Cake

1 ¾ cups all-purpose flour (250g)
1 tsp fine sea salt (4g)
1 tsp baking soda (4g)
1 ½ tsp baking powder (6g)
3 Tbsp Bombay blend (20g)
-
1 ¼ cups vegetable oil (250g)
1 ½ cups light brown sugar (300g)
4 eggs
-
2 ½ cups grated carrot, 3-4 medium size (250g)
¾ cup grated gala apple, 1 medium skin on (125g)
1 ½ cups chopped walnuts (175g)

Cream Cheese frosting

1 (8oz package) cream cheese (227g)
1 stick butter (8oz or 113g)
½ tsp fine sea salt (2g)
1 Tbsp vanilla extract (15g)
½ vanilla bean, scraped for seeds and skin reserved (see Recipe Notes below)
2 ½ -3 ½ cups powdered sugar (283g-400g), plus more if needed

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Directions

Preheat the oven to 325F and set an oven rack in the middle position. Prepare a 15x10x1 sheet pan by generously greasing with nonstick spray.
In a large bowl combine the flour, salt, baking soda, baking powder and Bombay spice blend.
In a separate bowl, whisk the oil, sugar and eggs until well combined.
Pour the egg mixture into the flour mix, whisking until well combined.
Fold in the grated carrots, apples and chopped walnuts.
Pour the batter into the prepared sheet pan and tap the pan on the counter to remove any air bubbles and even out the batter in the pan.
Bake the cake for 35-40 minutes, or until a small knife inserted in the middle comes out clean.
Allow the cake to cool for 15 min then unmold onto a rack.
Let the cake cool completely before adding the frosting.

Cream Cheese frosting

Soften the cream cheese and butter at room temperature to have the same spreadable consistency.
Using the whisk attachment of a mixer, whip the softened butter and cream cheese, adding the vanilla extract, vanilla bean seeds, and salt,
Beat in the powdered sugar, adding additional sugar if the mixture seems thin.
Place the cake onto a board or platter that will fit into the refrigerator.
Frost the cake as you wish: stripes, dots, piping bag, no piping bag - it's up to you! Just do your best to keep an even layer across the cake.
Place the cake into the refrigerator to chill for at least 1 hour to set the frosting.
Cut the cooled cake into 24 square bites.
ENJOY!

Recipe Note

Recipe Notes

This recipe will also work for a traditional two-layer cake baked into 2 x 9” pans.

You can mix and match any nuts, and even add raisins, to your cake as long as you keep the total weight to around 170g (or 1 ½ cup).

Vanilla beans:

To scrape the vanilla bean, cut the bean in half to make 2 shorter pieces. Then, lay the pod flat and split the pod open by holding it flat and sliding a small knife parallel to the bean and cutting surface. Scrape out the soft seeds with the back of the knife and add it to the cream cheese and butter mix.

The remaining leathery skin can be stored in the sugar container. Over time the skin will parfum your sugar and dry out completely.

Once the skin becomes brittle, grind it in a coffee grinder and add the powder to other preparations that require vanilla ! NO WASTE in Vanilla :)

Questions? Contact helen@laboiteny.com