An easy carrot cake made sheet cake style and cut into squares. These Carrot Cake Squares are perfect individual sizes with added walnuts and adorned with decoratively piped cream cheese frosting.

A square of carrot cake on a white plate

Delicious individual desserts, perfect for Easter. 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.

From overhead showing the piping and carrot garnish

I love making carrot cake in individual serving squares. They’re easy to store and they’re already portioned out for when you get a snack attack, or grab one on-the-go for breakfast (I may have done this).

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.

If you love chocolate, check out more dessert ideas below. 

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Yield: 12

Carrot Cake Squares

A square of carrot cake with pretty piping and a candy 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


  • 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


  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



Serving Size

1 square

Amount Per Serving Calories 577Total Fat 36gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 23gCholesterol 101mgSodium 392mgCarbohydrates 59gFiber 2gSugar 39gProtein 7g