Carrots are frequently regarded as one of the sweeter vegetables, which makes the concept of carrot cake quite appealing. However, those who have sampled them raw — perhaps from a veggie platter — can attest to the risk involved. Some carrots can disappoint with a bitter or even soapy flavor profile, an unwelcome description for any cake. To avoid this uncertainty, roasting the carrots before incorporating them into your cake mixture is a foolproof strategy.

Why Roasting is Key

When vegetables are roasted, moisture evaporates — a critical factor since excess water in raw carrots can lead to a soggy cake. The Maillard reaction takes over during roasting, creating complex and delightful flavors. Moreover, the natural sugars of the carrots caramelize, ensuring that even the less flavorful varieties become sweet and tasty.

For the roasting process, line a baking sheet with aluminum foil and place the carrots on it. Baby carrots can be left whole, while larger varieties should be cut into approximately two-inch pieces. A light drizzle of oil is then added, followed by a good hand toss to coat them evenly. Roast the carrots in a preheated 350°F (175°C) oven for around 30 minutes, or until tender and golden brown at the bottoms — signs that the flavors have intensified. An added benefit is that roasted carrots can be prepared ahead of time and stored in the refrigerator until needed.

Simplified Carrot Cake Using a Food Processor

Carrot cake preferences can vary significantly. Overly dense cakes packed with fruits or raw carrots often spoil the experience, making the cake soggy and unappetizing. Manual shredding puts a damper on the fun as well.

Credit: Allie Chanthorn Reinmann

The aim here is to make a carrot cake that comes together effortlessly. Inspired by Milk Street’s blender cakes, a food processor serves as the perfect tool for mixing all ingredients, including finely chopped carrots integrated directly into the batter. This results in an appealing orange color and intensifies that characteristic carrot flavor while also yielding a cake that slices easily without stringy fibers pulling apart the crumb.

Credit: Allie Chanthorn Reinmann

This recipe guarantees a light, fluffy cake that benefits from Greek yogurt’s moisture. While optional mix-ins can be added, this version shines with the roasted carrots taking center stage without being overshadowed by spices or raisins. The recipe yields a single 9-inch round snack cake, which is delightful even with just a sprinkle of powdered sugar. Yet, for those who cherish tradition, a simple three-ingredient cream cheese icing can elevate it further.

Recipe for Roasted Carrot Snack Cake

Ingredients:

For the Cake:

• 8 ounces of carrots, roughly chopped into chunks of 2 inches
• A light spray of neutral oil for roasting
• 1 ¼ cup all-purpose flour
• ¾ teaspoon baking powder
• ¼ teaspoon baking soda
• ½ cup canola oil (or similar neutral oil)
• 2 eggs
• ½ cup Greek yogurt
• ½ teaspoon salt
• ¾ cup sugar
• ½ teaspoon vanilla extract
• ½ cup walnut pieces
• ⅓ cup sweetened coconut flakes

For the Icing:

• 6 ounces cream cheese
• 2 cups powdered sugar
• 1 teaspoon lemon juice

Instructions:

1. Preheat the oven to 350°F (175°C). Prepare a 9-inch cake pan by greasing it and dusting it with flour. Lining the base with parchment paper can facilitate an easy release.
2. Line a roasting pan with foil. Place the carrot chunks on the pan, ensuring they are evenly coated with oil. Roast them in the preheated oven for 25 to 35 minutes until they are tender and slightly browned on the bottom. Allow them to cool — this can be done ahead of time and kept refrigerated for up to four days.
3. In a large mixing bowl, combine the flour, baking powder, and baking soda.
4. In a food processor, blend together the oil, eggs, yogurt, salt, sugar, vanilla extract, and roasted carrot until the mixture is smooth with small pieces of carrot remaining. Add walnuts and coconut flakes and pulse a few times to mix.
5. Combine the wet and dry ingredients by pouring the wet mix into the dry. Mix until just incorporated and transfer the batter to the prepared cake pan. Bake for approximately 30 minutes, or until the center is springy to the touch. Once baked, loosen the edges and turn the cake onto a wire rack to cool. Flip it right-side up once it’s cooled.
6. To prepare the icing, soften the cream cheese in a microwave for about 30 seconds, stirring halfway through. It should be spreadable and smooth. Blend in the powdered sugar and lemon juice until fully combined.
7. Generously frost the cake with cream cheese icing and savor the delightful flavors!