Carrot Cake Squares
- SERVES
- 15
- COOK TIME
- 35 Min
Delicious cake has a tendency to disappear, but our Carrot Cake Squares are a true vanishing act. This moist, flavorful cake topped with cream cheese icing attracts all the hungry tummies, and it's easy-to-eat square pieces seem to fly off the table. Good thing it only takes 35 minutes to cook more!
What You'll Need
- 2 cup all-purpose flour
- 2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoon ground cinnamon
- 3 eggs
- 3/4 cup buttermilk
- 3/4 cup vegetable oil
- 2 cup granulated sugar
- 2 teaspoon vanilla extract
- 1 (8-ounce) can crushed pineapple, drained
- 3 cup shredded raw carrots
- 1 cup ground pecans
- Pecan halves for garnish
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- Cream Cheese Frosting
- 1 (8-ounce) package cream cheese, softened
- 3 tablespoon butter, softened
- 1 teaspoon vanilla extract
- 1 cup confectioners' sugar
What to Do
- Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
- In a medium bowl, combine flour, baking soda, salt, and cinnamon; mix well and set aside.
- In a large bowl, combine eggs, buttermilk, oil, granulated sugar, and 2 teaspoons vanilla; beat with an electric mixer on low speed. Add pineapple, carrots, and pecans; mix well. Beat in flour mixture until well combined then pour into prepared baking dish.
- Bake 35 to 40 minutes, or until a toothpick inserted in center comes out clean. Let cool.
- In a medium bowl, combine frosting ingredients except confectioners' sugar. Slowly mix in confectioners' sugar until smooth and creamy. Frost the cooled cake, cut into squares, and garnish each square with a pecan half.