This Carrot Cake Snack Cake is healthy enough for breakfast – really! It's aromatic with warm spices and just sweet enough to satisfy a craving.
Not long ago my mom came to Virginia for a visit. It was during the same month as her birthday and being the traditionalist that I am, cake was in order. Particularly, of the carrot variety, because that’s her favorite.
I whipped this cake up with breakfast in mind, but it’s delicious enough for dessert as well. It’s aromatic with warm spices and just sweet enough to satisfy a craving. I used a full cup of shredded carrot, which is the maximum amount I’d go with here (it was very carrot-y! Which isn’t a bad thing as far as flavor goes, and it’s definitely a good thing when it comes to getting in more veggies). A little bit of walnuts on top add great crunch and flavor, but pecans or almonds would also be good (or skip the nuts if they’re not your thing).
What’s your favorite kind of cake?Print