Moist, warmly spiced, and topped with a sweet citrus glaze — this Glazed Carrot Snack Cake is the perfect everyday treat. It’s easy to whip up, packs a veggie punch, and makes for a delightful afternoon bite or light dessert.
Origin Glazed Carrot Snack Cake
Carrot cake has roots in European baking, especially in countries like Switzerland and the UK. This snack-sized version takes the classic and simplifies it into a one-bowl, fuss-free treat.
What I Love About This Recipe
It’s everything you love about carrot cake — tender crumb, cozy spices, subtle sweetness — in a lighter, more casual format. And that tangy glaze? Irresistible.
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Glazed Carrot Snack Cake
4
servings30
minutes40
minutes260
kcalIngredients
1 cup all-purpose flour
3/4 cup brown sugar
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
2 l arge eggs
1/3 cup neutral oil (like canola or sunflower)
11/2 cups finely grated carrots
1 tsp vanilla extract
1 cup powdered sugar
1 –2 tbsp fresh orange or lemon juice
Zest of 1 orange or lemon (optional)
Directions
- Preheat oven to 350°F (175°C). Grease and line an 8-inch square baking pan.
- In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In a separate bowl, whisk eggs, oil, and vanilla. Stir wet ingredients into the dry, then fold in grated carrots until just combined.
- Pour batter into prepared pan and smooth the top.
- Bake for 25–30 minutes or until a toothpick comes out clean. Let cool completely.
- To make the glaze, whisk powdered sugar with citrus juice and zest until smooth and pourable. Drizzle over the cooled cake. Let glaze set before slicing.
Notes
- Add chopped walnuts or raisins for extra texture.
- For a richer version, top with cream cheese glaze instead.
- Store leftovers in an airtight container for up to 3 days.
