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Carrot Snack Cake with Orange Citrus Glaze Recipe

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4.3 from 11 reviews

  • Author: Sara
  • Total Time: 1 hour 40 minutes
  • Yield: 9 servings

Description

This Carrot Snack Cake with Orange Citrus Glaze is a moist, flavorful treat combining freshly grated carrots and crunchy pecans with warm cinnamon spices. The cake is topped with a luscious orange glaze that adds a bright, citrusy finish, perfect for any occasion or afternoon snack.

Ingredients

For the Cake

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 5/8 cup vegetable oil
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 1/2 cups freshly grated raw carrots (about 2 large carrots)
  • 1/2 cup finely chopped pecans (can substitute walnuts)

For the Orange Citrus Glaze

  • 1/2 cup granulated sugar
  • 2 Tablespoons cornstarch
  • 1/2 cup orange juice
  • 1/2 teaspoon lemon juice
  • 1 Tablespoon unsalted butter
  • 1 Tablespoon grated orange rind
  • 1/4 teaspoon salt

Instructions

  1. Preheat and prepare pan. Preheat your oven to 325°F (163°C). Line an 8-inch square or 9-inch round cake pan with parchment paper and grease any exposed sides to prevent sticking. Set aside.
  2. Mix dry ingredients for cake. In a small bowl, whisk together the all-purpose flour, baking powder, baking soda, and ground cinnamon until well combined. Set aside.
  3. Combine wet ingredients and sugar. In a large bowl, whisk together the vegetable oil and 1 cup granulated sugar until fully mixed.
  4. Add flour and eggs gradually. Add half of the flour mixture to the oil and sugar mixture and stir to combine. Then add one egg and whisk well. Add the remaining flour mixture and stir, followed by the second egg, whisking just until blended.
  5. Incorporate carrots and pecans. Stir in the freshly grated carrots and finely chopped pecans until evenly distributed throughout the batter.
  6. Bake the cake. Pour the batter into the prepared pan and bake for about 50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs but no raw batter. After baking, let the cake cool in the pan for 10–15 minutes before transferring it to a wire rack to cool completely.
  7. Prepare the orange citrus glaze. In a small saucepan, whisk together 1/2 cup sugar and 2 tablespoons cornstarch. Gradually add the combined orange juice and lemon juice, whisking until smooth.
  8. Cook the glaze. Add the unsalted butter, grated orange rind, and salt to the saucepan. Cook over low heat, stirring frequently, until the mixture thickens and becomes glossy, about 5 to 10 minutes. Remove from heat and let cool to room temperature.
  9. Glaze the cake. Once the cake is completely cool, place it on a serving platter. Using an offset or rubber spatula, spread the cooled orange glaze evenly over the top of the cake.

Notes

  • You can substitute walnuts for pecans if desired.
  • Ensure the cake is completely cool before glazing to prevent the glaze from melting and sliding off.
  • The glaze can be made ahead of time and refrigerated; just bring it to room temperature before glazing.
  • Use fresh orange juice and zest for the best flavor.
  • Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Snack Cake
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/carrot-snack-cake-with-orange-citrus-glaze-recipe/