Carrot Cake Squares
The best easy carrot cake squares made with a moist, spiced sponge and crunchy walnuts. Topped with a thick layer of homemade cream cheese frosting, these slab-style bars are the perfect shareable dessert for Easter or any spring gathering.
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.
Video
Notes
Nutrition
Serving: 1 | Calories: 519kcal | Carbohydrates: 54g | Protein: 8g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 19g | Cholesterol: 88mg | Sodium: 301mg | Fiber: 3g | Sugar: 34g