I developed this carrot cake recipe a couple of years ago and it has slightly changedover the years. Below you will find the newest and improved version. This carrot cake is moist, has a subtle carrot flavour and has those signature winter spices. This recipe is beginner friendly, as it is easy and quick to make. I like this recipe a lot, and also some friends have praised it a lot. In this blogpost I am sharing how to make carrot cake squares.
For this recipe, I have used, surprise, surprise, carrots! Grating them isn’t the most exciting part of the preparation (adding the frosting is definitely my favourite part), but using freshly grated carrots is essential for achieving the right texture and moisture. I recommend using the largest holes on your box grater to grate the carrots into coarse pieces. This way, they distribute nicely throughout the cake without disappearing into the batter.
Cutting the Cake
I recommend to cut off the edges like i did, to have a more clean result (don’t waste them, they are a great snack) but ofcourse, you can leave them on.
Once the cake has cooled completely, cut it into approximately 4 x 4 cm (1.6 x 1.6 inches) squares. For clean and even cuts, I recommend using a large, sharp bread knife and wiping it between cuts if necessary.
Piping Bag
I recommend adding the frosting afterwards using a piping bag, as it gives the cake a cleaner finish and prevents the frosting from spreading all over the cake. Use a small round piping tip or simply cut the tip straight off the piping bag.
No piping bag? You can use a Ziploc bag instead!
Topping
For the topping, you can use pecans, either whole or roughly chopped. I also like adding poppy seeds and a few chopped, blanched almonds. They add a little extra crunch and make the carrot cake squares look even more appealing. Feel free to mix and match your favourite nuts and seeds. I am personally not a huge fan of walnuts, so I wouldn’t probably use those!
Preparing in advance
These carrot cake squares are perfect for preparing a day ahead. I recommend baking the cake in advance and adding the cream cheese frosting as close to serving time as possible. This will keep the frosting looking fresh and give you the best presentation.
Keep the cakes in the fridge and finish within 3-4 days.
Hope you like them as much as I do! Love this recipe? Please leave a 5* ranking below! Hungry for more? Check my BAKING recipe page.
Carrot Cake Squares with Cream Cheese Frosting
Adjust servings here:
Equipment
- box grater
- piping bag
- hand mixer or kitchen machine
- Mixing bowl
- squared cake tin
- baking paper aka parchment paper
Ingredients
- 250 grams carrots
- 4 eggs medium size
- 1 tsp vanilla extract
- 1 orange juice (1 small orange)
- 100 grams sugar
- 2 tbsp coconut oil
- 200 grams cane sugar
- 0.5 cm fresh ginger
- 260 grams flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp cardamom
- 1/4 tsp salt
FROSTING
- 150 grams cream cheese
- 50 grams heavy cream
- 3 tbsp corn starch
- 1/2 tsp vanilla
- a pinch salt
TOPPINGS
- chopped blanched almonds (optional)
- poppy seeds
- pecan nuts
Instructions
- Preheat the oven to 175°C (350°F).
- Wash and peel the carrots. Use the largest holes on a box grater, grate the carrots.
- Add the grated carrots to a mixing bowl. Finely grate the ginger and add it to the bowl.
- Crack the eggs into a separate bowl, beat them lightly and add them to the grated carrots. Add the remaining wet ingredients: the juice of an orange, vanilla extract and coconut oil. Mix with a fork or whisk until everything is combined.
- Place a sieve over a large mixing bowl. Sift all the dry ingredients into the bowl: flour, baking powder, baking soda, cinnamon, cardamom, salt, caster sugar and cane sugar. Whisk until evenly combined.
- Line a baking tin with baking paper.
- Gradually add the dry ingredients to the wet ingredients in 3–4 batches. Mix briefly between each addition until just combined. Be careful not to overmix the batter.
- Pour the batter into the prepared cake tin and bake for approximately 45 minutes. Insert a skewer into the centre to check if the cake is done. The cake is ready if it comes out clean or with just a few moist crumbs. Let the cake cool completely before adding the frosting.
CREAM CHEESE FROSTING
- Add the cream cheese and vanilla extract to a mixing bowl. Whisk until smooth, soft and fluffy.
- In a separate bowl, whisk the heavy cream until thick and it holds its shape.
- Add the cornstarch and a pinch of salt to the cream cheese mixture. Mix briefly to combine. Gently fold in the whipped cream until fully incorporated.
- Transfer the frosting to a piping bag. Use a small round piping tip or simply snip off the tip of the bag. Alternatively, you can use a Ziploc bag (see my tips above).
- Using a bread knife, cut the cooled cake into squares of approximately 5 x 5 cm (2 x 2 inches).
- Pipe the cream cheese frosting onto each square in a zigzag pattern (start in a corner).
- Finish with a sprinkle of poppy seeds, some chopped almonds and a pecan nut in the centre of each square.
Enjoy!
