Description
Carrot Cake Squares with Cream Cheese Frosting are moist, tender, and full of warm cinnamon, nutmeg, and ginger flavors. Made with freshly grated carrots and crushed pineapple, these easy-to-serve cake squares are topped with rich, creamy homemade cream cheese frosting. Perfect for holidays, family gatherings, and everyday desserts.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 3/4 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 4 large eggs
- 2 cups grated carrots
- 1/2 cup crushed pineapple, drained
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins (optional)
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ground ginger.
- In another bowl, beat the vegetable oil, granulated sugar, and brown sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Fold the grated carrots and drained crushed pineapple into the wet mixture. If using, add the chopped walnuts or pecans and raisins.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Remove the cake from the oven and let it cool completely in the pan before frosting.
- To make the frosting, beat the softened cream cheese and butter together in a large bowl until smooth and creamy.
- Gradually add the powdered sugar, beating until the frosting is smooth. Mix in the vanilla extract and a pinch of salt.
- Spread the cream cheese frosting evenly over the completely cooled cake.
- Cut into squares and serve. Garnish with chopped nuts or a light sprinkle of cinnamon if desired.
Notes
- Use fresh, firm carrots and finely grate them for the best texture and moisture.
- Drain the crushed pineapple well to prevent the cake from becoming too wet.
- Avoid overmixing the batter to keep the cake soft and tender.
- Make sure the cream cheese and butter are softened to room temperature for smooth, lump-free frosting.
- If the frosting is too soft, refrigerate it for 15-20 minutes before spreading.
- For a healthier variation, replace half of the all-purpose flour with whole wheat flour or slightly reduce the sugar.
- Add a pinch of cloves or cardamom, or a little orange or lemon zest, for extra flavor.
- Store frosted carrot cake squares in an airtight container in the refrigerator for up to 5 days. Allow them to come closer to room temperature before serving.
- To freeze, wrap the unfrosted cake tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator and frost before serving.
- Serve with coffee, tea, or vanilla ice cream for a delicious dessert.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert, Cake
- Method: Bake
- Cuisine: American