Carrot Cake Snack Cake

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?

Carrot Cake Snack Cake

 

Author: Faith

Nutrition Information

• Yields: 1 (8 by 8-inch) pan, cut into 16 squares

• Serving size: 2 squares
• Calories: 230

• Fat: 15
• Saturated fat: 1
• Trans fat: 0
• Carbohydrates: 22
• Sugar: 11
• Sodium: 321
• Fiber: 3
• Protein: 9
• Cholesterol: 47

Prep time:  20 mins

Cook time:  30 mins

Total time:  50 mins

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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.

Ingredients

• 2 large eggs, yolks and whites separated
• 1/8 teaspoon cream of tartar
• 1/2 cup (75 g) coconut sugar
• 4 tablespoons plain, unsweetened almond “milk”
• 3 tablespoons avocado oil (or other neutral-flavored oil)
• 2 teaspoons pure vanilla extract
• 1 cup (115 g) almond flour
• 1/2 cup (60 g) tapioca flour
• 4 tablespoons flaxseed meal
• 1 teaspoon ground cinnamon
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 2 medium carrots, shredded (about 1 cup)
• 2 tablespoons walnuts, chopped

Instructions

1. Preheat the oven to 325F. Line an 8 by 8-inch baking pan with 2 pieces of parchment paper so it hangs over all 4 sides.
2. Use a handheld electric mixer to beat the egg whites in a medium bowl until foamy. Add the cream of tartar and continue beating until they form stiff peaks, being careful not to over-beat. Set aside.
3. Beat the egg yolks, coconut sugar, milk, oil, and vanilla together in a large bowl. Stir in the almond flour, tapioca flour, flaxseed meal, cinnamon, baking powder, salt, and nutmeg.
4. Use a rubber spatula to fold the egg whites into the batter 1/3 at a time, being careful not to over-mix (a few streaks of egg white are fine). Fold in the carrot.
5. Pour the batter into the prepared tray), and sprinkle the walnut on top.
6. Bake until a toothpick inserted inside comes out clean, about 30 to 35 minutes.
7. Cool the cake completely before cutting and serving.
8. Store leftovers wrapped in the fridge for up to 5 days.

Notes

Serving Tip After These Have Been Refrigerated: I like to toast squares of this cake briefly in the toaster oven after they’ve been refrigerated.

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