Delicious carrot snack cake goes well as bite sized treats.
Today I was in a baking spree, made a carrot snack cake and chocolate almond cherry cookies. On some days I love to bake two or three dishes and some days none, I go extremes. I first saw this recipe in a Better homes and gardens magazine at my kid’s pediatrician’s office. I am killing the waiting time of 30-45 minutes reading some old magazines. I have baked carrot cake earlier, but had not made snack cake.
I decided to venture into it now as the recipe sounded really simple and uses no butter but only olive oil. I am not worried about butter or egg in my cake; I know they make delicious cakes. Eggless cakes are not my forte, I don’t like the taste. On the other hand my kids are fan of chocolate and you can tempt them with chocolate cakes, brownies, cookies etc. Without chocolate they don’t even take look so I know I need to make a small cake. So I made 8×8 inch pan snack compared to original recipe.
Hubby you can put him in a TV taste tester group, because he will try only one slice and give his opinion. He told me it is delicious. So I am the only one to finish entire carrot snack cake. So I shared few slices with my neighbor and he liked it. So I got another person to try my baking adventures. That is big win on my side. My kids tried the cream cheese frosting part and were happy with that.
This carrot snack cake is actually carrot cake baked in square pan and served as bite sizes pieces that part I liked it. If you are planning for a party double the recipe, you can even substitute half of the flour with whole wheat flour. I didn’t do that.
Give it try if you looking to serve a party or potluck bite size cakes, it won’t disappoint you.