Carrot cake squares

Carrot cake squares


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About this recipe: These carrot cake squares are ideal for cake sales, summer fetes or simply afternoon tea. Enjoy with a cuppa!


Serves: 12 

  • For the cake
  • 225g carrots, grated
  • 350g self raising flour
  • 275g golden caster sugar
  • 55g mixed nuts, chopped
  • 1 teaspoon vanilla extract
  • 6 eggs
  • 3 teaspoons ground ginger
  • 340ml sunflower oil
  • 1 teaspoon baking powder
  • 1 pinch ground cinnamon
  • For the cream cheese icing
  • 175g cream cheese
  • 220g icing sugar
  • 1 teaspoon lemon zest

Prep:10min  ›  Cook:30min  ›  Ready in:40min 

  1. Preheat the oven to 170 C / Gas 3. Grease a 20x30 deep cake tin and line with baking parchment.
  2. For the cake:

  3. In a large mixing bowl combine all of the cake ingredients and mix until well blended. Transfer to the prepared cake tin.
  4. Bake in the preheated oven for 30 minutes or until a skewer inserted into the centre comes out clean. Allow to cool in the tin. Once cooled, use the baking parchment to help you lift the cake out of the tin.
  5. For the cream cheese icing:

  6. Combine the ingredients for the cream cheese icing and mix well until smooth. Spread evenly over the cooled cake. Cut into squares then slice and serve.

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