This carrot snack cake recipe makes the most delectable single-layer carrot cake that's moist, perfectly spiced, and simply delicious! Unlike most carrot cakes which are topped with cream cheese frosting, this small carrot cake is topped with a unique and zesty orange citrus glaze.
Carrot cake is hands down one of my favorite cakes of all time! I've lost track of how many times I've chosen carrot cake for my birthday cake, and I crave its moist texture and fresh, spiced flavor all year long.
This carrot snack cake is adapted from the carrot cake recipe that my mom made when I was a kid, and it's simply the BEST!
And while I love cream cheese frosting on carrot cake, hear me out...
Carrot cake might be even more delicious topped with a light and citrusy orange glaze!
The orange glaze puts a unique spin on classic carrot cake, and its fresh citrus taste is the perfect complement to the cake's earthy, spiced flavors. Plus it's smooth, light texture is a refreshing alternative to the richness of cream cheese frosting. I know it seems a bit unconventional, but trust me - it's sure to be a hit!
Best of all, this recipe is seriously simple to make, yet it packs big flavor and is definitely impressive enough to earn a spot on your Easter table! It takes just 30 minutes to whip up the batter, and it's incredibly simple to decorate. Forget stacking layers or creating intricate designs with frosting... let the flavor and texture of this cake steal the show!
For more carrot cake recipes paired with cream cheese frosting, check out my carrot cake cupcakes and my mini carrot cakes recipes!
Ingredient Notes & Substitutions
See recipe card at the bottom of this post for full ingredient list and measurements.
Carrots - Carrots do more than just impart delicious flavor and beautiful orange color in our carrot cake; they also add essential moisture to our cake batter. This is why freshly-grated carrots are a must for moist carrot cake. Pre-shredded carrots are lacking in moisture content, so be sure to grate your own carrots if you want a deliciously moist cake.
Pecans - Chopped pecans add a delicious and subtle crunch throughout the cake, with a nutty flavor that complements the carrots and cinnamon. Feel free to substitute chopped walnuts if you like. Don't skip the nuts altogether, since this will change the texture of the cake.
Orange - Grab a whole orange at the store, because we'll use both the zested orange rind and the juice to flavor the citrus glaze.
Special Equipment
In addition to essential baking equipment (like a mixing bowl and spatula), you'll need a box grater for this recipe. We'll use it to shred the carrots and zest the orange.
You'll also need a metal cake pan for baking the cake. This recipe works with two different pan sizes: 8 inch square and 9 inch round. The recipe and bake time is the same for each pan, so choose whichever cake shape you prefer!
Step-By-Step Recipe Instructions
See recipe card at the bottom of this post for detailed recipe instructions.
Step 1: Make the cake batter. Whisk together flour, baking powder, baking soda, and cinnamon. Set aside.
Step 2: Whisk together vegetable oil and sugar. Alternate adding the flour mixture and eggs to the wet ingredients, mixing just until blended.
Step 3: Add grated carrots and pecans and stir until blended.
Step 4: Bake the cake. Pour batter into an 8x8 square pan lined with parchment paper. Bake at 325°F for 50 minutes. Let the cake cool completely.
Step 5: Make the orange glaze. Whisk together sugar and cornstarch in a small saucepan. Slowly add orange juice and lemon juice, stirring until smooth.
Step 6: Add butter, grated orange rind, and salt and cook over low heat until thick and glossy, about 5 to 10 minutes. Let cool to room temperature.
Step 7: Spread the cooled glaze over the cool cake and slice to serve.
Recipe Tips
I mentioned this already, but it's SUPER important so I'll say it again: grate your own carrots for this cake! Freshly grated carrots will help to create a cake that's significantly more moist and flavorful than one baked with pre-shredded carrots.
Since this carrot cake stays moist and fresh for several days in the fridge, it can be made a day or two ahead of time.
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Recipe
Carrot Snack Cake with Orange Citrus Glaze
Special Equipment
- Box grater
- Metal cake pan (8 inch square or 9 inch round)
- Small saucepan
Ingredients
Carrot Cake
- 1 cup (120 grams) all-purpose flour
- 1 teaspoon (4 grams) baking powder
- ½ teaspoon (3 grams) baking soda
- 1 teaspoon (3 grams) ground cinnamon
- ⅝ cup (124 grams) vegetable oil
- 1 cup (198 grams) granulated sugar
- 2 large eggs
- 1 ½ cups (160 grams) freshly grated raw carrots (about 2 large carrots)
- ½ cup (55 grams) finely chopped pecans (can substitute walnuts)
Orange Citrus Glaze
- ½ cup (100 grams) granulated sugar
- 2 Tablespoons (14 grams) cornstarch
- ½ cup (124 grams) orange juice
- ½ teaspoon (2.5 grams) lemon juice
- 1 Tablespoon (14 grams) unsalted butter
- 1 Tablespoon (6 grams) grated orange rind
- ¼ teaspoon (1.5 grams) salt
Instructions
- Preheat oven to 325°F. Prepare your cake pan (either an 8 inch square pan or a 9 inch round pan) by lining the pan with parchment paper and greasing any unlined sides. Set the prepared pan aside.
Make the carrot cake.
- In a small bowl, whisk together flour, baking powder, baking soda, and cinnamon. Set aside.1 cup (120 grams) all-purpose flour, 1 teaspoon (4 grams) baking powder, ½ teaspoon (3 grams) baking soda, 1 teaspoon (3 grams) ground cinnamon
- In a large bowl, combine vegetable oil and sugar and whisk to combine.⅝ cup (124 grams) vegetable oil, 1 cup (198 grams) granulated sugar
- Add half of the flour mixture to the oil mixture and stir to combine. Then add one egg, whisking to combine. Add the remaining flour mixture and stir before adding the final egg and whisking just until blended.2 large eggs
- Add grated carrots and pecans and stir until blended.1 ½ cups (160 grams) freshly grated raw carrots, ½ cup (55 grams) finely chopped pecans
- Pour batter into prepared cake pan and bake for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs (but no raw batter). Allow the cake to cool for 10-15 minutes in the pan before transferring to a wire rack to cool completely.
Make the orange citrus glaze.
- Add sugar and cornstarch to a small saucepan and whisk to combine.½ cup (100 grams) granulated sugar, 2 Tablespoons (14 grams) cornstarch
- Combine orange juice and lemon juice and slowly add the juices to the sugar mixture, stirring until smooth.½ cup (124 grams) orange juice, ½ teaspoon (2.5 grams) lemon juice
- Add butter, grated orange rind, and salt to the saucepan. Cook the mixture over low heat until thick and glossy, about 5 to 10 minutes. Allow the glaze to cool to room temperature.1 Tablespoon (14 grams) unsalted butter, 1 Tablespoon (6 grams) grated orange rind, ¼ teaspoon (1.5 grams) salt
Glaze the cake.
- Once the cake has cooled completely, transfer it to a cake stand or serving platter. Use a small, offset spatula or a rubber spatula to spread the cooled glaze over the cake.
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