In my continuing quest to have snack cake in my refrigerator, here's my latest. And carrot fans, I don't need to tell you the benefit of carrots even if they're in cake. I'll name drop a few: vitamins A, C, K, and fiber.

So yeah, I've turned my Carrot Cake into a snack cake. It's an easy way to have a bit of cake that has good stuff in it and is grain-free, especially when you want a bite without a full-slice commitment.

I use an 8 x 8 inch baking pan and grease the bottom and sides with oil, followed by a bottom lining of parchment paper. Alternatively, you can just fit the entire sheet of parchment paper in the pan and pull the cake out. Frost with vanilla icing or cream cheese frosting (recipes below). Note that when I use the cheese frosting, I cut it in half because the recipe was originally intended for a layer cake. But if you're all about the frosting, just go with the full recipe.