Description
Carrot cake squares deliver a perfect balance of sweet and spicy warmth from classic American baking traditions. Moist cake layers paired with rich cream cheese frosting create a delectable dessert that delights your senses with each satisfying bite.
Ingredients
Scale
Cake Ingredients:
- 2 cups (480 milliliters) all-purpose flour
- 1 ½ teaspoons (7.5 milliliters) baking powder
- 1 teaspoon (5 milliliters) baking soda
- ½ teaspoon (2.5 milliliters) salt
- 1 teaspoon (5 milliliters) ground cinnamon
- ½ teaspoon (2.5 milliliters) ground nutmeg
- ½ teaspoon (2.5 milliliters) ground ginger
- 2 cups (480 milliliters) grated carrots
- ½ cup (120 milliliters) crushed pineapple, drained
- ½ cup (120 milliliters) chopped walnuts (optional)
Wet Ingredients:
- ½ cup (120 grams) unsalted butter, softened
- 1 cup (240 grams) granulated sugar
- ½ cup (120 grams) brown sugar
- 3 large eggs
- 1 teaspoon (5 milliliters) vanilla extract
Frosting Ingredients:
- 8 ounces (226 grams) cream cheese, softened
- ¼ cup (60 grams) unsalted butter, softened
- 2 cups (480 grams) powdered sugar
- 1 teaspoon (5 milliliters) vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and prepare a 9×13 inch (23×33 centimeters) baking pan by lightly greasing the surface with butter or cooking spray.
- Sift together all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger in a medium mixing bowl, ensuring no lumps remain.
- In a large mixing bowl, cream together softened unsalted butter, granulated sugar, and brown sugar using an electric mixer until the mixture becomes pale and fluffy, approximately 3-4 minutes.
- Incorporate large eggs into the butter-sugar mixture one at a time, thoroughly mixing after each addition to maintain a smooth consistency. Stir in pure vanilla extract.
- Gradually fold the sifted dry ingredients into the wet mixture, stirring gently until just combined to prevent overmixing.
- Gently fold in freshly grated carrots, well-drained crushed pineapple, and chopped walnuts, ensuring even distribution throughout the batter.
- Transfer the batter into the prepared baking pan, spreading it evenly with a spatula to create a smooth surface.
- Bake in the preheated oven for 25-30 minutes, rotating the pan halfway through cooking. Test for doneness by inserting a toothpick into the center – it should come out clean with minimal crumbs.
- Remove from oven and allow the cake to cool completely in the pan on a wire rack, which will take approximately 45-60 minutes.
- For the frosting, beat room temperature cream cheese and softened unsalted butter in a clean mixing bowl until smooth and well combined.
- Gradually add powdered sugar and vanilla extract to the cream cheese mixture, beating until the frosting reaches a creamy, spreadable consistency.
- Once the cake has cooled, spread the cream cheese frosting evenly across the surface using an offset spatula.
- Cut the frosted cake into uniform squares and serve at room temperature. Store any remaining cake in an airtight container in the refrigerator.
Notes
- Prep Ahead: Grate carrots and drain pineapple thoroughly to prevent excess moisture from making the cake soggy.
- Ingredient Temperature: Ensure butter, eggs, and cream cheese are at room temperature for smoother mixing and better texture.
- Mixing Technique: Avoid overmixing the batter to keep the cake tender and prevent a tough, dense result.
- Storage Tip: Store frosted cake squares in an airtight container in the refrigerator for up to 5 days, allowing flavors to meld.
- Nutty Option: Toast walnuts briefly before adding to enhance their rich, nutty flavor and provide extra crunch.
- Frosting Trick: Chill cream cheese frosting for 15 minutes before spreading for easier application and cleaner edges.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 245 kcal
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg