Carrot Cake Squares with Cream Cheese Frosting

Moist, warmly spiced, and filled with freshly shredded carrots, this festive carrot cake bakes into perfect soft squares topped with velvety cream cheese frosting. It’s cozy, cheerful, and always a holiday favorite — simple enough for everyday baking but beautiful enough for your Christmas table.

Yield

12–16 squares

Ingredients

For the Carrot Cake:

2 cups all-purpose flour
2 cups finely grated carrots
1 cup granulated sugar
1 cup brown sugar, packed
1 cup vegetable oil
4 large eggs
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1 cup crushed pineapple, well drained (optional but highly recommended for moisture)
1/2 cup chopped walnuts or pecans (optional)

For the Cream Cheese Frosting:

8 oz cream cheese, softened
1/2 cup unsalted butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract
Pinch of salt
Extra chopped walnuts for topping (optional)

Instructions

Step 1: Prepare the Carrot Cake Batter

Preheat oven to 350°F (175°C).
Grease a 9×13-inch baking dish and line with parchment paper for easy slicing.
In a large bowl, whisk together flour, cinnamon, nutmeg, ginger, baking soda, baking powder, and salt.
In a separate bowl, whisk oil, granulated sugar, brown sugar, eggs, and vanilla until smooth.
Add the wet mixture to the dry ingredients, stirring gently until just combined.
Fold in grated carrots, crushed pineapple (if using), and nuts.
Do not overmix — a few lumps are fine.

Step 2: Bake the Cake

Pour the batter into the prepared baking dish and spread evenly.
Bake 30–35 minutes, or until the center springs back and a toothpick comes out clean.
Cool completely before adding frosting.

Step 3: Make the Cream Cheese Frosting

In a mixing bowl, beat cream cheese and butter until smooth and fluffy.
Add vanilla and a pinch of salt.
Beat in powdered sugar gradually until thick, creamy, and spreadable.

Step 4: Frost + Slice

Spread the frosting generously over the cooled carrot cake.
Sprinkle chopped walnuts on top for texture and a little holiday sparkle.
Slice into neat squares and serve.

Kitchen Tips

• Finely grate the carrots so they blend smoothly into the cake and keep it moist.
• Pineapple adds incredible tenderness — don’t skip if you like extra moisture.
• Chill the cake for 20–30 minutes before slicing for sharper, cleaner squares.
• This cake tastes even better the next day as the flavors deepen.

Nutritional Information (Per Square)

Calories 410, Protein 4g, Carbohydrates 49g, Fiber 1g, Net Carbohydrates 48g, Fat 22g, Saturated Fat 8g, Cholesterol 55mg, Sodium 260mg, Sugars 36g