Carrot Snack Cake With Brown Butter Frosting

Carrot Snack Cake - Classic carrot cake that is the best carrot cake ever! It is moist, spiced, and perfectly balanced with a brown butter cream cheese!

Are you ready for the greatest Carrot Cake of all time? Scroll on down to find my delicious Snack Carrot Cake with Brown Butter Frosting! 

If you are a traditional carrot cake lover (a carrot cake purist, if you will), then press the back button at the top of the browser. This my snack carrot cake with brown butter frosting is the endgame of all carrot cakes. I removed the traditional golden raisins (because gross) and added the browned butter. This gives it that nutty aroma which pairs so so so well with the spiced carrot cake batter. 

So what the heck are you waiting for? Set your electric mixer to medium speed and get ready to bake this amazing Snack Carrot Cake with Brown Butter Frosting. 

For more fun recipes,

• Brown Butter Carrot Cake
• Carrot Crumb Cookies: The Best Cookie Ever
• The Best Cinnamon Roll Gooey Butter Cake Recipe

Why You Should Make This

1. Size- Snack cakes are amazing. Small enough to justify eating by yourself, but big enough to cover your big feelings with brown buttery goodness. 
2. Brown Butter- The little brown bits in your brown butter are milk solids that have cooked aka THE TASTIEST THING ON EARTH
3. Texture- Nothing is better than a moist carrot cake. 
4. Special Occasions- This cake is perfect for Easter parties and Spring get-togethers! 

Check List - Carrot Snack Cake

This is NOT an ingredient list. These are just some essentials for your pantry! For a full list of the ingredients check out the recipe card below!

• Brown Sugar- You can forget your white sugar at home today folks!
• All-Purpose Flour- At this point, just always have all-purpose flour. 
• Large Eggs- Make sure their are at room temperature!
• Carrots- Fresh-grated carrots work best! I prefer to use a box grater, but you can use a food processor if you are a modern baddie. 
• Vanilla Extract- Even a tablespoon vanilla extract will take a recipe from good to great. 
• Unsalted Butter- As always, make it unsalted and make it room temperature. 

Step By Step - Carrot Snack Cake

1. Preheat your oven to 350°F (175°C) and get your 8x8-inch square cake pan ready. You can line it with parchment paper or grease it lightly on the bottom of the pan.
2. In a large bowl, mix together the dark brown sugar, vegetable oil, room temperature eggs, smooth unsweetened applesauce, and pure vanilla extract until everything's blended smoothly.
3. In another bowl, sift together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground ginger. This step ensures your cake will be nice and smooth.
4. Gradually add the dry ingredients to the wet ones, stirring until just mixed and more streaks of flour remain. It's important not to overmix, or your cake might end up too dense.
5. Gently fold in the finely grated carrots until they're evenly spread throughout the batter. These carrots will add a lovely moistness and sweetness to your cake.
6. Pour the batter into your prepared cake pan, making sure it's spread out evenly with a spatula.
7. Pop your cake into the preheated oven and let it bake for 35-38 minutes, or until a toothpick inserted into the center comes out clean. Then, let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
8. While your cake is cooling, get started on the brown butter cream cheese frosting. Start by browning your butter in a small saucepan until it's a beautiful golden brown and smells nutty.
9. In a bowl of a stand mixer, cream your softened cream cheese until it's nice and creamy, then gradually add in the powdered sugar, browned butter, almond extract, and a pinch of salt. 
10. Once your cake has cooled completely, generously spread the brown butter cream cheese frosting over the top. This frosting adds a deliciously rich flavor to your carrot cake.

Expert Baking Tips 

• Fresh Carrots: You want your carrot cake to taste amazing, right? Use fresh carrots and grate them yourself. It makes a huge difference in flavor and moisture.
• Room Temp Ingredients: Ever tried mixing cold eggs or cream cheese into your batter? Not fun! Let them sit out for a bit before baking. It helps everything blend together smoothly.
• Read First: Read through the recipe before you start. It helps you gather everything you need and avoid any surprises along the way.
• Measure Accurately: Spoon and level your flour! It ensures your cake turns out just right.
• Avoid Overmixing: You know how sometimes you mix your batter and it gets all tough? That's overmixing. Mix until everything's just combined to keep your cake nice and tender.
• Check Doneness: Don't guess if your cake is ready. Stick a toothpick in the center. If it comes out clean, you're good to go!
• Prep Frosting While Cooling: While your cake cools, whip up that delicious frosting. It's like multitasking, but sweeter!
• Generously Frost: Don't be shy with the frosting. Slather it on thick for that extra burst of flavor.

What's In My Kitchen? 

• Mixing Bowls
• Whisk or Hand Mixer
• Measuring Cups and Spoons
• Sifter or Sieve
• Grater
• 8x8-inch Square Cake Pan
• Spatula
• Small Saucepan

Frequently asked questions 

Can I use pre-shredded carrots instead of grating fresh carrots?

No, that will make the cake vert dry! 

Can I use a different size cake pan if I don't have an 8x8-inch square pan?

Yes, you can use a different size cake pan, but the baking time may vary. Adjust the baking time accordingly and keep an eye on the cake to prevent overbaking.

Can I substitute the vegetable oil with another type of oil or butter?

Yes, you can substitute vegetable oil with canola oil or melted butter if desired. However, keep in mind that different fats may slightly alter the texture and flavor of the cake.

How do I know when the cake is done baking?

Use a toothpick or cake tester inserted into the center of the cake. If it comes out clean or with a few crumbs attached, the cake is done. Avoid overbaking to prevent a dry cake.

Can I make the frosting ahead of time?

Yes, you can make the frosting ahead of time and store it in an airtight container in the refrigerator. Allow it to come to room temperature and re-whip it before using to restore its creamy texture.

Storing and Freezing 

To store Carrot Snack Cake with Brown Butter Frosting, place any leftover cake in an airtight container and store it in the refrigerator. It can be kept for up to several days. Before serving, allow the cake to come to room temperature to restore its texture and flavor.

Freezing - Carrot Dnack Cake

To freeze Carrot Snack Cake with Brown Butter Frosting, first ensure the cake is completely cooled. Wrap the unfrosted cake tightly in plastic wrap and aluminum foil to prevent freezer burn. Store it in the freezer for up to 1-2 months. Thaw the cake overnight in the refrigerator before frosting and serving.

For more fun recipes, here are some of my favorite this time of year to try!

• The Best Lemon Poppy Seed Cheesecake Recipe Ever
• Easy Chocolate Peanut Butter Sheet Cake Recipe
• Tasty Lemon Blueberry Muffin Cookies 

Remember LEAVE A 5 STAR EVIEW AND A COMMENT if you love the recipe or any questions. Follow me on Instagram, Pinterest, and TikTok. I post so many fun things on all platforms!

Recipe

Carrot Snack Cake

Molly Murphy

Classic carrot cake that is the best carrot cake ever! It is moist, spiced, and perfectly balanced with a brown butter cream cheese!

5 from 4 votes

Print Recipe Pin Recipe

Servings 12 squares

Ingredients

 

US CustomaryMetric

 

1x2x3x

For the carrot cake

• 1 cup packed dark brown sugar
• ½ cup vegetable oil or canola oil
• 3 large eggs room temperature
• ½ cup smooth unsweetened applesauce
• ¾ teaspoon pure vanilla extract
• 1 and ¼ cups all-purpose flour spooned & leveled
• 1 teaspoon baking powder
• ¾ teaspoon baking soda
• ¾ teaspoon salt
• 1 and ½ teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 2 cups finely grated carrots about 2 large, use fresh, not pre-shredded

For the brown butter frosting

• 1 cup unsalted butter
• 4 oz cream cheese softened
• 3 cup cups powdered sugar sifted
• 1 teaspoon pure almond extract
• ¼ teaspoon salt
• 1 tablespoon cream or milk

Instructions

 

For the carrot cake

• Preheat your oven to 350°F (175°C). Line a 8x8 square inch cake pan with with parchment paper, if you have metal binder clip, clip two of the opposite sides, spray the bottom and the sides. Sweet aside.
• In a large mixing bowl, Whisk the packed dark brown sugar and vegetable oil. Whisk by hand well until the sugar is fully incorporated into the oil. About 2 minutes.
• Add the eggs to the sugar-oil mixture, one at a time, mixing well after each addition.
• Stir in the smooth unsweetened applesauce and pure vanilla extract until well combined.
• In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground ginger. (This removes the clumps from the flour)
• Gradually add the dry ingredients to the wet ingredients, ming until just combined. Be careful not to overmix.
• Gently fold in the finely grated carrots until evenly distributed throughout the batter.
• Pour the batter into the prepared cake pan and spread it evenly with a spatula.
• Bake in the preheated oven for 35-38 minutes, or until a toothpick inserted into the center comes out clean. While the cake is baking, start on making the brown butter!
• Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes.
• You can let the cake cool in the pan while you make the frosting.

For the brown butter frosting

• Start by browning the butter. In a small saucepan, melt the butter over medium heat. Once melted, continue cooking, swirling the pan occasionally, until the butter turns a golden brown color and has a nutty aroma. This should take about 5-7 minutes. Be careful not to let it burn. Once browned, remove from heat and let it cool by placing it in the fridge for 20 -30 minutes stirring every 5-10 minutes!
• In a mixing bowl, beat the softened cream cheese until smooth and creamy.
• Gradually add the powdered sugar, about ½ cup at a time, to the cream cheese, beating well after each addition until smooth.
• Once the browned butter has cooled slightly but is still liquid, slowly pour it into the cream cheese mixture, beating continuously until fully incorporated.
• Add the pure almond extract to the frosting and beat until well combined. Taste and adjust the amount of almond extract if desired.
• If the frosting is too thin, add more powdered sugar, a little at a time, until you reach your desired consistency. If it's too thick, you can add a splash of milk or cream to thin it out.
• Once the frosting reaches the desired consistency, beat it on medium-high speed for about 1-2 minutes until light and fluffy.
• Once your carrot cake has completely cooled, generously spread the brown butter cream cheese frosting over the top of the cake.
• If desired, garnish the frosted cake with sliced almonds for a decorative touch.

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