Glazed Carrot Snack Cake
Carrot cake with toasted walnuts in a warm spice cake topped with a sticky cooked glaze made with carrot juice! The sweetness of the carrots in the juice and cake help to balance the warm nutty cake.
Ingredients
- baking spray with flour
- 3 large eggs, at room temperature
- 1 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 3/4 teaspoons baking powder
- 1 1/2 teaspoons ground ginger
- 1 1/4 teaspoons kosher salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon baking soda
- 1 cup unsalted butter, melted
- 1 1/2 cups all-purpose flour
- 2 1/2 cups grated carrots
- 1 cup chopped, toasted walnuts, plus more for garnish
- 1/2 cup granulated sugar
- 1/2 cup carrot juice (such as lakewood organic)
- 1/2 cup heavy whipping cream
- 1/4 teaspoon kosher salt
- 2 tablespoons unsalted butter, cubed
Directions
- Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly coat bottom and sides of a 9-inch round cake pan with baking spray. Line bottom with parchment paper and lightly coat paper with baking spray; set aside.
- Prepare the cake: Beat together eggs, brown sugar, granulated sugar, baking powder, ginger, salt, cinnamon, and baking soda in a large bowl with an electric mixer on high speed until thick, pale, and slightly increased in volume, about 3 minutes. With mixer on medium speed, gradually add melted butter, beating until combined, about 1 minute.
- Fold in flour until just combined. Gently fold in carrots and walnuts until evenly distributed, being careful to not overmix.
- Transfer batter to the prepared pan and spread into even layer with a small offset spatula.
- Bake in the preheated oven until a wooden pick inserted in the center comes out clean, 45 to 50 minutes. Let cake cool in the pan on a wire rack for 15 minutes. Release from pan and remove and discard parchment. Let cool completely on wire rack, about 1 hour 30 minutes.
- Prepare the carrot glaze: Place sugar, carrot juice, cream, and salt in a large saucepan. Cook over medium-high heat, gently swirling pan occasionally, until mixture is thickened and coats the back of a spoon, 12 to 15 minutes. Remove from heat and stir in butter until combined. Let cool, undisturbed, for 15 minutes.
- Place cake on a plate. Stir glaze well and pour over the center of the cooled cake, spreading gently to edges with a small offset spatula. Garnish with additional walnuts.
