Carrot cake squares

• Vegetarian

• Produce

  • 4 cups Carrots

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 2 cups All-purpose flour
  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 1/4 cup Brown sugar, light
  • 1 tsp Cinnamon, ground
  • 3/4 cup Granulated sugar
  • 1/4 tsp Nutmeg
  • 2 cups Powdered sugar
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract, good
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 3/4 cup Canola oil

• Nuts & Seeds

  • 1 cup Walnut, toasted unsalted

• Dairy

  • 4 oz Butter, unsalted
  • 8 oz Cream cheese

Found on culinaryginger.com

Description

Ingredients

• For the cake:
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon freshly grated nutmeg
• 1/2 teaspoon salt
• 3/4 cup canola oil
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar
• 4 large eggs, room temperature
• 1 teaspoon good vanilla extract
• 4 cups grated carrots (about 2 pounds)
• 1 cup toasted, unsalted walnut pieces (optional)
• For the frosting
• 8 ounces cream cheese, softened
• 4 ounces unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Directions

• For the cake:
• Preheat oven to 350 degrees with the rack in the center.
• Butter a 9 x 13 baking dish.
• To a mixing bowl, sift the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
• To a separate bowl whisk the oil and sugars together until smooth, then whisk in the eggs one at at time, then whisk in the vanilla.
• With the whisk on low, add the flour mix in small batches mix well in between additions.
• Stir in the carrots and walnuts.
• Pour the batter into the prepared pan and bake for 45 minutes or when a toothpick is inserted in the center it comes out clean. Cool on a cooling rack in the pan for 15 minutes, then loosen the edges with a pairing knife and turn out onto the cooling rack to cool completely.
• For the frosting
• While the cake is cooling, add the cream cheese and butter to a stand mixer or bowl (with hand mixer) and beat on slow while adding powdered sugar a little at at time until smooth and creamy, then beat in the vanilla.
• Spread the frosting evenly over the cooled cake and slice into 12, 3 inch squares.