Spiced Carrot Snack Cake
with Maple Cream Cheese Frosting & Candied Walnuts | 10 Servings
Carrots in cake—who woulda thought? It’s the iconic fall dessert everyone craves and a great way to sneak some veggies into your family’s pickiest eaters. This simple cake batter features cinnamon, golden raisins, and grated carrots, baked into a moist cake and topped with maple cream cheese frosting. Plus, candied walnuts are broken into clusters and sprinkled over top for extra sweetness and crunch. The best part? We called it “snack cake”—so you can have a slice any time you like.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1.5 cup
Cream Cheese
(Contains Milk)
12 ounce
Carrots
15.25 ounce
Spice Cake Mix
(Contains Wheat)
2 unit
Eggs
(Contains Eggs)
6 tablespoon
Mayonnaise
(Contains Eggs)
1 teaspoon
Cinnamon
2 ounce
Golden Raisins
1.5 ounce
Walnuts
(Contains Tree Nuts)
½ cup
Crème Fraîche
(Contains Milk)
½ cup
Maple Syrup
1 tablespoon
Cornstarch
Not included in your delivery
Salt
½ cup
Cooking Oil
1.5 tablespoon
Sugar
Nutrition Values
Instructions
Adjust rack to middle position and preheat oven to 350 degrees. Bring cream cheese to room temperature. (TIP: For quicker softening, submerge packets in warm water.) Wash and dry produce. Coat a 9-by-13-inch baking dish with cooking spray. Line dish with parchment paper, leaving a 2-inch overhang on the two longer sides. Coat parchment paper with cooking spray. Trim and peel carrots; grate on the largest holes of a box grater (you should have about 2 cups)
In a large bowl, whisk together cake mix, eggs, mayonnaise, cinnamon, 1 cup water, ½ cup oil, and a pinch of salt. Using a rubber spatula, fold carrots and raisins into batter.
Pour batter into prepared dish; use a rubber spatula to smooth the surface. Bake on middle rack until cake is springy to the touch and a toothpick inserted into the center comes out clean, 30-40 minutes. Let cool in baking dish for 15 minutes. Using parchment paper overhang, lift cake out of baking dish onto a wire rack to cool completely, 45-60 minutes. Wash and dry bowl used for batter.
While cake bakes, line a small plate with parchment paper. Heat a small, preferably nonstick, pan over medium-high heat. Add walnuts, 1½ TBSP sugar, ½ tsp salt, and 2 TBSP water. Cook, stirring, until water has evaporated and walnuts are sticky and coated, 3-5 minutes. Turn off heat; transfer to prepared plate to cool. Using your hands, break cooled candied walnuts into small clusters.
Place softened cream cheese, crème fraîche, maple syrup, and 1 tsp cornstarch (be sure to measure) in bowl used for batter. Using a hand mixer, whip on medium-high speed until smooth and fluffy, 1-2 minutes. Place frosting in refrigerator until cake is cooled. TIP: No mixer? No problem! Using a rubber spatula, work maple syrup into cream cheese until mostly combined, then whisk in crème fraîche and cornstarch until fluffy and no lumps remain, 3-4 minutes.
Once cake is cooled, spread frosting evenly over top. Sprinkle with candied walnuts. Cut cake into 20 pieces to serve. TIP: Use a sharp knife and wipe with a wet, hot towel between cuts for clean edges. Store covered in the fridge for up to five days.
