Cook's Country

Carrot Snack Cake

THIS CARROT SNACK cake is an informal, stir-together affair that will make you wonder why you ever spent more time or effort on complicated layer cake versions. There’s no stacking of layers, no finicky piping, and no meticulously crafted marzipan carrots here. There’s just a simple-to-prepare carrot cake that’s moist, sweet, and perfectly spiced. A few uncommon (but easy) techniques helped me ensure consistently delicious results.

Some carrot cakes bake up unpleasantly dry, but my version is perfectly

You’re reading a preview, subscribe to read more.

More from Cook's Country

Cook's Country4 min read
Savory Benne Wafers
AMONG THE MANY foods that have shaped the culinary heritage of Charleston and the Low-country of South Carolina are the tiny benne seed and its descendent, the sesame seed. “Benne” is a West African name for these potent seeds. Benne seeds came to co
Cook's Country3 min read
Coleslaw Potato Salad
WHEN YOU’RE LOADING up your plate at a cookout, it’s part of the experience to get a little barbecue sauce on your cornbread, some baked beans elbowing your mac and cheese, or a little coleslaw in your potato salad. The last of these combos is the in
Cook's Country3 min read
Tomatoes with Fontina Fonduta
A CLOSE COUSIN of Swiss fondue, fonduta is a rich cheese sauce from Northern Italy, typically made with fontina, cream, and sometimes truffles. It is often served in cooler months alongside toasted bread cubes and cornichons for a classic Alpine trea

Related