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super moist, decadent, and incredible carrot cake is cut into squares for a bite size dessert to please a crowd. carrot cake squares | a flavor journal food blog

carrot cake squares

sara a.
5 from 4 votes
Prep Time 15 mins
Cook Time 40 mins
resting time 40 mins
Total Time 55 mins
Course Dessert
Cuisine American
Servings 32 carrot cake squares


carrot cake :

  • 3 cups grated organic carrot
  • 4 farm fresh eggs room temperature
  • 1/2 cup unsweetened applesauce or greek yogurt
  • 1 cup light brown sugar packed
  • 1/2 cup dark brown sugar packed
  • 1/2 cup granulated sugar
  • 1/2 cup corn oil or another neutral oil
  • 1 tsp. pure vanilla extract
  • 2 cups all-purpose flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp. nutmeg
  • 1 tsp. fine sea salt

cream cheese frosting :

  • 8 ounces cream cheese room temperature
  • 1/2 cup unsalted butter room temperature
  • 2 tsp. pure vanilla extract
  • 1/4 tsp. fine sea salt


to make the carrot cake :

  • Preheat the oven to 350 degrees Fahrenheit.  Spray a 9x13 glass baking dish with baking spray, or line it with parchment paper.
  • In a large bowl, whisk the dry ingredients together.  (Flour, baking powder, baking soda, ground spices, and sea salt.)
  • In a separate large bowl, whisk the room temperature eggs until blended.  Then whisk in the oil, then the sugars, applesauce, and vanilla.  
  • After all of these ingredients are fully combined, slowly whisk the wet ingredients into the bowl of the dry ingredients.  Finally, gently fold in the grated carrots.  Be gentle, and don't overmix, to ensure fluffiness. :)
  • Pour the carrot cake mix into the prepared baking dish.  Bake for 35-45 minutes, checking at about 35 minutes for doneness.  (Using the toothpick method works ideally; insert into the middle of the cake, and if it comes out clean, the cake is done!)
  • Remove the cake from the oven, and allow it to cool in the baking dish for 20 minutes.  Remove the cake from the dish, and transfer it to a wire rack for another 20 minutes to cool.  You can make the frosting in the meantime. :)

to build the cake :

  • Remove 1/2" of crust from every edge of the cake to create an even cake rectangle.  Cut the rectangle into four equal-sized rectangles, about 2" each in width.  Using a serrated knife (or dental floss), cut through the middle of each rectangle to create a top layer and a bottom layer.
  • Frost the bottom layer with 1/2 cup of cream cheese frosting.  Replace it's top half, and also frost the top of that half, too.
  • Cut each rectangle into eight equal pieces, creating 32 total carrot cake squares.  Garnish with crushed pecans if desired, and serve at room temperature.  These will keep for up to 5 days in an airtight container in the refrigerator!

to make cream cheese frosting :

  • Combine cream cheese and butter in a stand mixer with the paddle attachment.  Cream until smooth, about two minutes.  Add vanilla and salt, and mix to combine.
Keyword carrot cake
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