For best results, use room-temperature eggs for a lighter, airier cake. Toasting the walnuts enhances their flavor and adds a delightful crunch. Be careful not to overmix the batter, as this can result in a tough cake. The carrot glaze can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before using. For a richer flavor, use homemade carrot juice. A splash of lemon juice in the glaze will add brightness
Glazed Carrot Snack Cake
-
PREP TIME15 mins
-
COOK TIME1 hrs
-
TOTAL TIME3 hrs 15 mins
-
SERVING8 People
-
VIEWS1
Indulge in this delightful carrot cake, studded with toasted walnuts and infused with warm spices. A sticky, homemade carrot juice glaze adds a touch of sweetness and elevates this snack cake to a truly memorable treat.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate67 g
-
Cholesterol155 mg
-
Fiber3 g
-
Protein8 g
-
Saturated Fat21 g
-
Sodium457 mg
-
Sugar44 g
-
Fat42 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepPreheat and Prep: Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly coat the bottom and sides of a 9-inch round cake pan with baking spray. Line the bottom with parchment paper and lightly coat the paper with baking spray; set aside. (5 minutes)
02
StepCream and Sugar: In a large bowl, beat together the eggs, brown sugar, granulated sugar, baking powder, ginger, salt, cinnamon, and baking soda with an electric mixer on high speed until thick, pale, and slightly increased in volume. (3 minutes)
03
StepButter In: With the mixer on medium speed, gradually add the melted butter, beating until just combined. (1 minute)
04
StepDry meets Wet: Gently fold in the flour until just combined. Gently fold in the grated carrots and toasted walnuts until evenly distributed, being careful not to overmix. (5 minutes)
05
StepBake: Transfer the batter to the prepared pan and spread into an even layer using a small offset spatula. Bake in the preheated oven until a wooden pick inserted into the center comes out clean. (45-50 minutes)
06
StepCool Down: Let the cake cool in the pan on a wire rack for 15 minutes. Release from the pan, remove, and discard the parchment paper. Let cool completely on a wire rack. (1 hour 30 minutes)
07
StepGlaze Prep: In a large saucepan, combine the granulated sugar, carrot juice, heavy whipping cream, and salt. Cook over medium-high heat, gently swirling the pan occasionally, until the mixture is thickened and coats the back of a spoon. (12-15 minutes)
08
StepButter up: Remove from heat and stir in the cubed butter until combined. Let the glaze cool, undisturbed. (15 minutes)
09
StepGlaze and Garnish: Place the cooled cake on a serving plate. Stir the glaze well and pour it over the center of the cake, gently spreading it to the edges with a small offset spatula. Garnish with additional chopped walnuts.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
