These Carrot Cake Squares are perfect individual sizes with added walnuts and adorned with decoratively piped cream cheese frosting. A sheet pan carrot cake is cut into squares and frosted.

A slice of carrot cake square with decorative frosting on a white plate

Delicious individual desserts, perfect for Easter, or anytime really. These tasty bites ensure everyone gets their own, no sharing allowed.

Carrot cake, a favorite of  so many and what once was a labor of love before the invention of the shredding blade for food processors. Housewives everywhere who loved to making this cake found themselves getting a good arm workout hand grating carrots and thankfully, we don’t have to hand grate anymore.

3 carrot cake slices on a white oblong plate

One of the main reasons I like making carrot cake in individual serving squares is, they’re easy to store and they’re already portioned. Easy access for when you get a snack attack, or grab one on-the-go for breakfast (I may have done this).

When you make carrot cake, it is almost mandatory that it is topped with cream cheese frosting. In typical fashion, I like to get fancy and pipe the frosting and added cute little sugar carrots for decoration.

Pretty piped cream cheese frosting on top of carrot cake with a decorative sugar carrot

This recipe is customized by request for my husband. He always asks me to add walnuts because thats how his mother made it and his wish is my culinary command. You can omit them if you are not a fan or use any nuts you prefer.

An overhead showing the decorative piping of the frosting

More Easter Dessert Ideas:

If you’ve made these Carrot Cake Squares or any other recipe leave a comment below. I love to hear from my readers!

Yield: 12

Carrot Cake Squares

A square of carrot cake topped with cream cheese frosting and a decorative carrot

Moist carrot cake with nutty walnuts, topped with a delicious cream cheese frosting and cut into individual servings.

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Ingredients

  • For the cake:
  • 2 cups (300 grams) all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 teaspoon salt
  • 3/4 cup (180 ml) canola oil
  • 3/4 cup (150 grams) granulated sugar
  • 1/4 cup (50 grams) light brown sugar
  • 4 large eggs, room temperature
  • 1 teaspoon good vanilla extract
  • 4 cups grated carrots, about 2 pounds
  • 1 cup toasted, optional, unsalted walnut pieces
  • For the frosting
  • 8 ounces (226 grams) cream cheese, softened
  • 4 ounces (113 grams) unsalted butter, softened
  • 2 cups (240 grams) powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. For the cake:
  2. Preheat oven to 350°F/177°C with the rack in the center.
  3. Butter a 9 x 13 inch (23 x 33 cm) baking dish.
  4. To a mixing bowl, sift the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
  5. To a separate bowl whisk the oil and sugars together until smooth, then whisk in the eggs one at at time, then whisk in the vanilla.
  6. With the whisk on low, add the flour mix in small batches mix well in between additions.
  7. Stir in the carrots and walnuts.
  8. Pour the batter into the prepared pan and bake for 45 minutes or when a toothpick is inserted in the center it comes out clean. Cool on a cooling rack in the pan for 15 minutes, then loosen the edges with a pairing knife and turn out onto the cooling rack to cool completely.
  9. For the frosting
  10. While the cake is cooling, add the cream cheese and butter to a stand mixer or bowl (with hand mixer) and beat on slow while adding powdered sugar a little at at time until smooth and creamy, then beat in the vanilla.
  11. Spread the frosting evenly over the cooled cake and slice into 12, 3 inch squares.

Nutrition Information

Yield

12

Serving Size

1 square

Amount Per Serving Calories 309Total Fat 19gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 10gCholesterol 91mgSodium 483mgCarbohydrates 25gFiber 2gSugar 5gProtein 10g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.