Best Carrot Snack Cake

 

 

One of my mom's favorite cakes was always Carrot Cake.  She just loved it.  When asked what kind of cake she wanted for her birthday, she always asked for a carrot cake.

She used to love the carrot cakes from Tim Horton's but they no longer make them.  Used to be a time when you went into Tim Hortons and there was a tall chiller cabinet filled with a variety of cakes.

I worked there about 22 years ago now and there was a baker on the premises who would bake these things from scratch. That doesn't happen anymore either.  Everything comes in pre-baked and frozen from what I understand.

 

 

 

This carrot cake recipe which I am sharing with you today comes from the baking book, Snacking Cakes, by Yossy Arefi. I love this book and have baked a lot of cakes from it, all of them delicious.

I was especially drawn to this one because one, I love carrot cake like my mother, and two, it uses a mix of whole wheat and plain flours.  Extra fiber and protein! 

 

Another thing which I really loved about it was the mix of baking spices uses. Cardamom, cinnamon, nutmeg.

I adore cardamom in baked goods.  Most carrot cakes don't use cardamom, but I can tell you it totally works here and the cake smells heavenly while it is baking!  The house smells really nice! 

 

I was also intrigued by the use of chopped dates and toasted pecan nuts in the cake. I adore dates. Most carrot cakes use raisins and walnuts.

This was a different combination that I was really looking forward to trying! 

 

WHAT YOU NEED TO MAKE BEST CARROT SNACK CAKE

I followed the recipe almost exactly, any changes I made will be in brackets.

• the finely grated zest of one lemon (always scrub your lemons clean before using)
• 1/2 cup (100g) sugar (I used granulated sugar, in the UK use caster)
• 2 large free range eggs
• 3/4 cup (180ml) canola oil
• 1 tsp ground cardamom
• 1/2 tsp ground cinnamon
• 1/4 tsp freshly grated nutmeg (if you don't have whole nutmegs, use already ground nutmeg, but grating your own is fresher)
• 1/2 tsp fine sea salt (she used 3/4 tsp kosher salt)
• 3/4 cup (105g) plain all purpose flour
• 1/2 cup (70g) whole wheat flour (if you haven't got whole wheat you can use the equivalent in plain all purpose flour)
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 2 cups (225g) peeled and grated carrot (3 medium carrots)
• 1/2 cup (60g) chopped pitted dates (6 pitted Medjool dates)
• 3/4 cup (75g) chopped toasted pecans (toast first and allow to cool before using)
• icing sugar to dust on top  (my addition)

 

I love the size of these snacking cakes.  They are not overly large which makes them perfect for  little old me. I usually share half with my next door neighbor. 

Plus they also fit perfectly in my cake tin. I just use the paper sling that I line the baking tin with to lift them out right into the cake tin. Easy peasy. 

 

HOW TO MAKE BEST CARROT SNACK CAKE

Another thing I really like about these cakes is the ease of preparation. With only one tin to prep and everything being mixed in one medium sized bowl!  

Preheat the oven to 350*F/180*C/gas mark 4. Butter an 8-inch square baking pan and line it with baking paper in a long strip that hangs over two ends for ease of lifting the finished cake from out of the tin.

 

Grate the lemon zest into the mixing bowl. Add the sugar and the eggs. Beat well together until light and foamy, about a minute. Add the oil, cardamom, cinnamon, nutmeg and salt. Beat until smooth and emulsified.

Whisk both flours, soda and baking powder together. Add to the creamed mixture until well combined and smooth. Fold in the carrots, dates and 1/2 cup (50g) of nuts.

 

Spread the batter into your prepared pan, tapping the pan lightly on the counter top to get rid of any air bubbles. Sprinkle the remaining nuts on top.

Bake for 30 to 40 minutes (mine took 35), until risen and golden brown. A toothpick inserted in the center should come out clean.

 

Set the pan on a wire rack to cool for 15 minutes before lifting the cake out to cool entirely. Sift with icing sugar if desired. Cut into squares to serve.

Store any leftovers in an airtight container for up to three days. 

Another thing I really enjoyed about this cake is that it isn't greasy. Some carrot cakes can be somewhat greasy.  This one is just perfect.  Not oily or greasy in the least! 

 

If you are looking for a nice cake to bake for the family this week, or to pop into lunches I say look no further. This cake spells winner winner carrot cake perfection! 

Moist and perfectly spiced and packed with sticky sweet chopped dates and toasty pecans it is sure to go down a real treat! 

Best Carrot Snack Cake

Yield: one 8-inch cake

Author: Marie Rayner

Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour

A wholesome, deliciously moist carrot cake filled with whole grain flour, plenty of carrots, toasted pecan nuts, chopped dates and a beautiful mix of warm baking spices.

Ingredients

• the finely grated zest of one lemon
• 1/2 cup (100g) sugar
• 2 large free range eggs
• 3/4 cup (180ml) canola oil
• 1 tsp ground cardamom
• 1/2 tsp ground cinnamon
• 1/4 tsp freshly grated nutmeg
• 1/2 tsp fine sea salt
• 3/4 cup (105g) plain all purpose flour
• 1/2 cup (70g) whole wheat flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 2 cups (225g) peeled and grated carrot
• 1/2 cup (60g) chopped pitted dates
• 3/4 cup (75g) chopped toasted pecans
• icing sugar to dust on top

Instructions

1. Preheat the oven to 350*F/180*C/gas mark 4. Butter an 8-inch square baking pan and line it with baking paper in a long strip that hangs over two ends for ease of lifting the finished cake from out of the tin.
2. Grate the lemon zest into the mixing bowl. Add the sugar and the eggs. Beat well together until light and foamy, about a minute. Add the oil, cardamom, cinnamon, nutmeg and salt. Beat until smooth and emulsified.
3. Whisk both flours, soda and baking powder together. Add to the creamed mixture until well combined and smooth. Fold in the carrots, dates and 1/2 cup (50g) of nuts.
4. Spread the batter into your prepared pan, tapping the pan lightly on the counter top to get rid of any air bubbles. Sprinkle the remaining nuts on top.
5. Bake for 30 to 40 minutes (mine took 35), until risen and golden brown. A toothpick inserted in the center should come out clean.
6. Set the pan on a wire rack to cool for 15 minutes before lifting the cake out to cool entirely. Sift with icing sugar if desired. Cut into squares to serve.
7. Store any leftovers in an airtight container for up to three days.

Did you make this recipe?

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While I was taking photos of the cake Cinnamon jumped up onto the window sill to see what was up! Oh I do so love these crazy house companions of mine. There is never a dull moment! 

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