Who doesn't love these? They are fail proof and everyone seems to enjoy them all the time. I love walnuts in these little cake squares, but didn't have any on hand yesterday afternoon when I made them. Next time. In the recipe below, I recommended cutting them into a dozen squares, but you could easily make them bigger if you like. Making them smaller would be a bit tricky as they might just topple over. They make for a great take away dessert to friend's homes as they are all ready to serve.
Cream Cheese Topped Carrot Cake Squares
Makes 12 Cake Squares
For the Cake:
2 Cups/250 grams of flour
1 Teaspoon baking soda
1 Teaspoon baking powder
1 Cup/200 grams of sugar
3 Large eggs
1 Cup/240 ml Vegetable oil
2 Teaspoons of vanilla extract
1/2 Teaspoon salt
1 1/2 Teaspoons ground cinnamon
1/2 Teaspoon ground nutmeg
5 medium (apprx) raw carrots, finely grated
For the icing:
10 oz/250 grams of full fat cream cheese
2 Tablespoons of butter, at room temperature
1 Cup/125 grams of Icing sugar
1/2 Teaspoon of vanilla
1/2 Teaspoon of cinnamon, plus a little extra for dusting
Preheat oven to 350 degrees F and place rack in centre of oven. Grease two 8 inch square pans.
Peel and finely grate the carrots.
In a separate bowl whisk together the flour, baking soda, baking powder, salt, nutmeg and ground cinnamon.
In bowl of electric mixer beat the eggs until frothy (about 1 minute). Gradually add the sugar and beat until the batter is thick and light coloured (about 3 - 4 minutes). Add the oil in a steady stream and then beat in the vanilla extract. Add the flour mixture and beat just until incorporated. Scrape down the sides of the bowl as needed. With a large rubber spatula fold in the grated carrots. Pour batter into prepared pans and bake for approximately 20 - 25 minutes or until toothpick inserted comes out clean.
Remove from oven and let cool on a wire rack. After about 10 minutes invert the cakes onto the wire rack, remove the pans and then cool completely.
Make your icing by add the cream cheese and butter to a mixing bowl. Mix on high speed until combined and smooth. Add in vanilla extract, cinnamon and powdered sugar. Mix on high speed until you have a smooth and spreadable consistency.
Lay the two cake layers out on a flat surface and spread the icing over the bottom layer. Top with the other layer and spread the icing over the top. Sprinkle with a little cinnamon. Cut into 12 squares.
This cake will keep in an airtight container in the fridge for a few days.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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