Carrot Cake Squares
My easy Carrot Cake Squares bring none of the fuss of a classic layer cake. You get all that same spiced, nostalgic flavor and cream cheese frosting in every bite. Since they bake up in a single pan, they’re incredibly easy to slice and share – making them the perfect “grab-and-go” treat for a spring brunch or an after dinner treat.
Table of contents
Depending on your region, these may be called Carrot Cake Bars, while the full version is often referred to as a carrot slab cake or carrot sheet cake All I know is, if you’re feeding a crowd, this is the ultimate riff on a classic carrot cake. I’ve been sharing this reader-favorite recipe since 2016, and I’ve recently updated it with fresh photos and a new video to make it even easier to follow!
While spring is officially carrot season, Easter and carrot cake go hand-in-hand like nothing else. However, because fresh carrots are available year-round, this versatile carrot cake recipe isn’t just for the springtime. It’s a fantastic, spiced alternative to pumpkin pie for Thanksgiving, and its rich, festive flavor makes it a crowd-favorite for Christmas dinner, too.
Ingredients
For the cake:
- All-purpose flour
- Baking powder
- Baking soda
- Ground cinnamon
- Grated nutmeg
- Salt
- Oil (vegetable oil or canola oil)
- Granulated sugar
- Light brown sugar
- Large eggs
- Vanilla extract
- Grated carrots
- Walnuts
For the frosting:
- Cream cheese
- Unsalted butter
- Powdered/confectioners sugar
- Vanilla extract
Can I make this carrot cake without nuts?
If you have an allergy or simply aren’t a fan of nuts in carrot cake, you can easily leave them out! This recipe is perfectly moist and flavorful without them. However, if you want that classic crunch but dislike walnuts, I highly recommend using toasted pecans as a delicious alternative.
Using light or dark brown sugar
You may notice some carrot cakes are darker in color than others. This is usually due to the choice of light or dark brown sugar. I personally prefer light brown sugar for this recipe; it gives this cake a gorgeous golden hue that allows the vibrant grated carrots to really stand out (as you can see in the photos below!).
Tips for the making the best carrot cake
1. Use Freshly Grated Carrots
Pre-shredded store-bought carrots can be dry. Grate fresh carrots on a large box grater for the best texture and flavor.
2. Don’t Overmix the Batter
Overmixing can make the cake dense. Stir just until the dry ingredients are combined well with the wet ingredients. After using a hand or stand mixer, I like to switch to using a spatula to gently fold carrots and walnuts into the mixture.
3. Add Some Texture
Chopped nuts, raisins, or shredded coconut add a delicious crunch and extra flavor.
4. Spice it Right
A good balance of cinnamon and nutmeg give warmth and depth to your carrot cake.
5. Keep it Moist
Adding plain yogurt adds a little tang as well as moisture, keeping the cake soft and tender without making it greasy and the need for a lot of vegetable oil.
6. Best Pan for Carrot Cake Squares
I like a classic glass (ovenproof) baking pan measuring 9 x 12 inches (23 x 33 cm). You can use any material, but just know that what it’s made from affects the baking time. Metal will bake faster than glass or ceramic.
You can also use two, 9-inch (23 cm) round cake tins. They will bake faster so cut the baking time short by about 10 minutes.
7. Have a Well Prepared Baking Dish
Generously grease the pan with butter. This makes for easier removal.
8. Bake Low and Slow
A moderate oven temperature (350°F/180°C) ensures even baking without drying out the cake.
9. Let it Cool Completely
Warm cake can cause frosting to melt—let it cool fully on a wire rack before adding.
10. Don’t overbake.
45 minutes is the perfect time in my oven (using a glass pan). Your baking time may vary depending on your oven and the type of pan used (about 35-40 minutes). It’s ready when the top is not sticky, slightly firm, and when a toothpick inserted in the center comes out clean.
The easiest cream cheese frosting
When you make carrot cake, it’s almost mandatory to top it with a thick layer of cream cheese frosting. In typical fashion, I like to get a little fancy by piping the frosting and adding cute sugar carrots for decoration. However, you don’t have to be a pro to make this look great! You can simply spread the frosting over the cake using an offset spatula or a butter knife for a rustic, homemade look.
Make ahead carrot cake
For convenience, you can easily make this carrot cake a day or two in advance. Once the cake is baked and completely cooled, wrap it tightly in plastic wrap and store it at room temperature for up to 2 days. You can also prepare the cream cheese frosting ahead of time; just keep it in the refrigerator until you’re ready to decorate. Be sure to let the frosting come to room temperature and give it a quick stir before spreading to ensure it’s perfectly creamy.
Slicing Carrot Cake Squares
This recipe serves 12 generous 3 x 3-inch (7.5 x 7.5 cm) squares. However, one of the best things about a slab cake is how easily you can customize the portions. If you’re feeding a larger crowd at a brunch or party, you can easily slice the cake into smaller 2-inch (5 x 5 cm) squares to serve up to 24 people. For the cleanest cuts, I recommend wiping your knife with a warm, damp cloth between every slice!
Decorative Mini Carrots
To get that professional bakery look, I love topping these squares with decorative sugar carrots. They add the perfect festive touch for Easter! You can easily find these online through Amazon or Etsy, or even at your local craft store in the baking aisle.
Storing leftovers
Carrot cake stays moist longer than most cakes. Store leftovers in an airtight container in the refrigerator for up to five days.
More Easter Dessert Ideas
Now that you’ve mastered these carrot cake squares, why not keep the festive spirit going? Here are a few more of my favorite Easter dessert ideas to brighten up your spring table:
- Spring Orange Custard – An easy orange infused custard topped with Oreo cookie crumbs and an edible flower. Like a Spring garden.
- Cadbury Creme Egg Chocolate Lava Cakes – Classic lava cakes with a molten center of a Cadbury Creme Egg.
- Hot Cross Buns – A traditional Easter treat. Soft buns with warm spices, serve topped with butter.
Carrot Cake Squares
Video
Ingredients
For the cake:
- 2 cups (260 grams) all-purpose/plain flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon freshly grated nutmeg
- ½ teaspoon salt
- ½ cup (180 ml) vegetable or canola oil
- ½ cup (150 grams) granulated/caster sugar
- ¼ cup (50 grams) light brown sugar
- 4 large eggs, room temperature
- ½ cup (110 grams) plain full fat yogurt
- 1 ½ teaspoons good vanilla extract
- 4 cups (400 grams) 4 large carrots
- 1 cup (120 grams) toasted/roasted walnut pieces
For the frosting (If you are making 2 round cakes, you may need more frosting):
- 1 cup (8 ounces/225 grams) cream cheese, softened
- ½ cup (113 grams) unsalted butter, softened
- 2 cup (225 grams) powdered/confectioners sugar
- 1 ½ teaspoons vanilla extract
Instructions
Make the cake:
- Preheat oven to 350°F/177°C with the rack in the center.
- Butter a 9 x 12- inch (23 x 33 cm) glass baking dish. You can also use two, 9-inch (23 cm) round cake tins. They will bake faster so cut the baking time short by about 10 minutes.
- To a mixing bowl, sift the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
- To a separate bowl whisk the oil and sugars together until smooth, then whisk in the eggs one at at time until well mixed. Whisk in the yogurt and vanilla until combined.
- With the whisk on low, the flour mix in small batches mix well in between additions. Scraping the sides of the bowl, as needed. Stir in the carrots and walnuts.
- 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. If you are using a metal pan, baking time will be less.
- 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.
Make the frosting:
- While the cake is cooling, add the cream cheese, butter and to a stand mixer or bowl (with hand mixer) and beat on slow to mix. Continuing beating while adding powdered sugar a little at at time until smooth and creamy, scraping the sides of the bowl as needed.
- Spread the frosting (or pipe) onto the cooled cake and slice into 12, 3-inch (7.5 cm) squares.
Can I cut the recipe in half?
I think it would be find to cut the recipe in half. I would also recommend a smaller pan (probably an 8 x 8 ) would work well. Let me know if you have any more questions and enjoy.
If I wanted to make this in a round cake, do I need to change the amounts?
The cake amounts will make 2 9-inch round cakes, but you will need to double the amount of frosting.
I love carrot cake, but while I like to cook, I’ve never been much of a baker. I think I could even handle this! I love your festive decorations on the individual squares!
Hi Janette, This looks so delicious! I love how you decorated the cake squares! Thanks for sharing! Blessings, Janet
Yes! I hate making layer cakes and this was right in my baking capabilities. So much carrot and not too sweet.
This looks so good! I love it! And you did such a great job with the frosting! Awesome!