Quick Carrot Snack Cake Makes a Great Treat

Piece of Quick Carrot Snack Cake on a Plate Image
You never know when that sweet tooth needs satisfying.  My recipe for Quick Carrot Snack Cake can help!


If you read me regularly, then you know how much I hate long, drawn out recipes that keep me in the kitchen for more time than I feel necessary.  I also make it a point to avoid gourmet recipes that call for exotic ingredients that are hard to find where I might shop or be too expensive to pull an average dish together. The recipes that I share are always ones that are easy and won’t cripple your food budget at the same time while tasting great.  This is my way because deliciousness shouldn’t mean that you have to wait, work too hard or over spend just to enjoy food like the recipe that I have for you today.

My Quick Carrot Snack Cake has chopped walnuts, brown sugar, orange juice and the help of vanilla and lemon or lime extracts to elevate the flavor and take it slightly in a fresh direction.

Basically, the most work that you’ll do is clean and grate one cup of raw carrots.  To make this, it just is mixing the ingredients since there is no creaming involved because this is an oil-based recipe.  Afterwards, it is total enjoyment once it comes out of the oven when you need a sweet in a hurry.

Here is a tip to save you from some extra work.  After you measure the oil, turn your measuring cup upside down into your baking pan.  You can do this while grating your carrots.  By the time you finish, the pan will be greased.  Then use your emptied cup to measure out the juice or milk for the recipe.

I hope that you give it a try!


My Quick Carrot Snack Cake

½ cups of corn oil
1 cup of light or dark brown sugar, firmly packed
2 large eggs
1 teaspoon of vanilla extract
1 teaspoon of lemon or lime extract
1 cup of grated raw carrots
1 cup of chopped walnuts
1-1/2 cups of sifted flour
1 teaspoon ground cinnamon
1-1/2 teaspoons of baking powder, leveled
1/4 cup of orange juice (milk in a pinch if you’re out)
1/4 teaspoon of ground nutmeg
½ cups of raisins (optional)

Preheat your oven to 350-degrees.

Clean and grate the carrots before mixing in the oil, eggs, and sugar first with your electric mixer before adding the juice and the other ingredients except for the walnuts, which you throw in last.

Pour this batter into that well-greased 13 x 9 x 2-inch baking pan and bake at 350-degrees for about 22-25 minutes, depending on how your oven is regulated.  Check for doneness with a toothpick, cake tester or a slender knife will do.




Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.