Chocolate-Carrot Snacking Cake With Cream Cheese Frosting

July 10, 2019
12 Ratings
Photo by Julia Gartland
Author Notes

If you dig a moist, deeply chocolate-y chocolate cake, that just happens to be loaded with something really good for you, then this snacking cake is for you. Finely grated carrots make for a super tender crumb and a soft texture, without ever letting you on to their whereabouts. The tangy cream cheese frosting is the perfect accompaniment. And if all that doesn't convince you to take a stab at this sweet treat right now, who doesn't want to make a cake with the word "snacking" in the name? —Jessie Sheehan

  • Prep time 15 minutes
  • Cook time 50 minutes
  • Makes one 8x8-inch snacking cake
  • Snacking cake
  • 1 cup granulated sugar
  • 3/4 cup light brown sugar
  • 3/4 cup neutral oil, preferably a mild olive oil, not extra-virgin
  • 1 1/2 teaspoons pure vanilla extract
  • 2 large eggs, plus 1 egg yolk, room temperature
  • 1/4 cup buttermilk, room temperature
  • 1 1/2 teaspoons espresso powder
  • 2 tablespoons boiling water
  • 1 cup all-purpose flour
  • 1/2 cup Dutch process cocoa powder
  • 1 1/2 teaspoons baking powder
  • rounded 1/4 teaspoons baking soda
  • 3/4 teaspoon table salt
  • 2 1/2 cups finely grated carrots (about 3 1/2 regular-sized carrots), lightly packed
  • Cream cheese frosting
  • 1 stick unsalted butter, room temperature
  • 1 (8-ounce) package cream cheese, room temperature
  • 1 tablespoon pure vanilla extract
  • 1/4 teaspoon table salt
  • 2 1/2 to 3 1/2 cups confectioners' sugar, sifted if lumpy
In This Recipe
  1. Preheat oven to 350°F. Grease an 8x8x2-inch square pan with cooking spray or softened butter. Line the bottom with parchment paper.
  2. In a medium bowl, combine the sugars, oil, and vanilla and whisk vigorously. Add the yolk and eggs, one at a time, gently whisking after each addition. Add the buttermilk and whisk again. Dissolve the espresso powder in the boiling water, add this to the bowl, and whisk a final time.
  3. Sift the dry ingredients over the bowl and, with a rubber spatula, gently fold the dry into the wet, until a few streaks of flour remain. Add the carrots and fold again, until the carrots are completely incorporated.
  4. Transfer the batter to the prepared pan and bake for 40 to 50 minutes, rotating the pan after 15, and checking it with a cake tester/toothpick after 40. The cake is done when the tester comes out with a moist crumb or two.
  5. Remove the cake from the oven and let it cool to room temperature. Alternatively, if you would like to remove the cake from the pan, let it cool for about 10 minutes, until you can comfortably handle the pan, run a paring knife around the edges and invert it right side up onto a serving plate. Let cool completely before frosting.
  6. To make the frosting, combine the butter and cream cheese in the bowl of a stand mixer fitted with the paddle attachment and on medium high speed, beat until smooth and uniform. Add the vanilla and salt and beat again.
  7. With the mixer on low speed, add about a cup of the sugar at a time to the mixer bowl, beating thoroughly after each addition until combined. Once all of the sugar has been added, increase the speed of the mixer to medium or medium high, and beat the mixture until smooth. Do not over mix or the frosting will lose structure.
  8. Generously frost the cooled cake with the frosting, using the back of a large spoon for optimum swirls.
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Bio: Jessie Sheehan is a cookbook author, recipe developer, and baker. She is the author of The Vintage Baker (one of the Washington Post’s best cookbooks of 2018 and beloved by Oprah and Nigella) and the co-author of Icebox Cakes (both published by Chronicle Books). She has developed recipes for many cookbooks, besides her own, and has contributed recipes, written and/or created video content for Better Homes & Garden, Rachael Ray Everyday, the Washington Post, Fine Cooking, Yankee Magazine (October 2020) Epicurious, Food52, The Hallmark Channel’s Home & Family Show, The Feed Feed, The Kitchn, TASTE, Chowhound, Yummly, Spruce Eats and Little Sous, among others.