Go Back

Carrot Cake Snack Cake with Cream Cheese Frosting

Super moist carrot cake in a baking dish smothered with rich cream cheese frosting. Perfect for special events or simply snacking on all week!
Print Recipe
Prep Time 30 minutes
Cook Time 55 minutes
Course Dessert
Servings 12 slices

Ingredients
  

Carrot Cake

  • 1 ¼ cup extra virgin olive oil (248g)
  • 2 cups organic granulated sugar (397g)
  • 1/2 teaspoon sea salt
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons cinnamon
  • 1 teaspoon Selefina Spicy Baking Blend*
  • 1 ½ teaspoons baking powder
  • 2 cups all-purpose flour
  • 3 cups shredded carrots (326g) strained
  • 1 cup walnut pieces (113g) toasted
  • ½ cup raisins (75g)* rehydrated and strained
  • ½ cup crushed pineapple (128g) strained

Cream Cheese Frosting

  • 8 tablespoons unsalted butter (113g) softened
  • 8 ounces cream cheese (227g) softened
  • ¼ teaspoon sea salt
  • 2 teaspoons vanilla extract
  • 3 cups powdered sugar (340g)
  • 1 teaspoon heavy cream
  • ⅛ teaspoon Selefina Ebony Carrot natural food color

Instructions
 

Carrot Cake

  • Preheat the oven to 350°F and grease an 8x11-inch baking dish with butter, tallow or olive oil.
  • In a large bowl, whisk together the olive oil, sugar, salt, eggs and vanilla. Switch to a rubber spatula or wooden spoon and mix in the flour, baking powder, baking soda and spices. Fold in the shredded carrots, toasted walnuts, raisins and pineapple.
  • Pour the cake batter into the prepared baking dish and bake for 45-55 minutes or until springy to touch a toothpick inserted into the center comes out clean. Let cool completely.

Cream Cheese Frosting

  • Beat the the butter and cream cheese together in the bowl of a stand mixer, or using a handheld electric mixer, until smooth. Add in the salt, vanilla and powdered sugar and mix until you get a smooth frosting, scraping the bowl down as needed. Add the cream if the frosting is too thick.

Assembling the Cake

  • For a pink marbled look, scoop ¼ of the frosting into a bowl. In a small bowl, mix the ebony carrot color with ⅛ teaspoon water until dissolved. Mix it into the smaller amount of frosting until the color is fully incorporated. 
  • When the cake is fully cooled, dollop the cream cheese frosting onto the cake, adding 2-3 dollops of white frosting to 1 dollop of pink. Spread the frosting using a small offset spatula until the cake is fully covered. 
  • Let the cake chill for 20 minutes before slicing. Enjoy!

Notes

*If not using the spicy baking blend, add 1 more teaspoon cinnamon, ½ teaspoon ginger and ¼ teaspoons cloves.
*To rehydrate the raisins, soak them in hot water while you gather all of the other ingredients. Strain the water out before adding to the cake.
Keyword cake, carrot cake, easter recipes, frosting, spring recipes