Homemade Carrot Cake Squares with Cream Cheese Frosting

• Vegetarian

• Produce

  • 1 16 oz can Carrots
  • 1 Parsley, fresh

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 2 tsp Baking soda
  • 1 1/2 tsp Cinnamon
  • 2 cup Flour
  • 2 cup Powdered sugar
  • 1/2 tsp Salt
  • 2 cup Sugar
  • 1 tsp Vanilla

• Oils & Vinegars

  • 1 1/4 cup Vegetable oil

• Nuts & Seeds

  • 1/2 cup Walnuts

• Snacks

  • 1 Vanilla wafer sticks

• Dairy

  • 1/3 cup Butter
  • 3 oz Cream cheese
  • 2 tbsp Milk

Found on dangerously-delicious.com

Description

Ingredients

• 1 16 oz can of carrots
• 2 C sugar
• 1 1/4 C vegetable oil
• 4 eggs
• 2 C flour
• 1/2 tsp salt
• 2 tsp baking soda
• 1 1/2 tsp cinnamon
• 1/2 C chopped walnuts (optional)
• 3 oz cream cheese, softened
• 1/3 C butter, softened
• 1 tsp vanilla
• 2 T milk
• 2 C powdered sugar
• vanilla wafer sticks
• fresh parsley

Directions

• Preheat oven to 350*
• Drain carrots and process in blender or food processor. Combine all cake ingredients with electric mixer and mix well. Stir in nuts if desired.
• Place into lined and greased baking sheet. Bake for 25-30 minutes or until toothpick comes out clean. Let cool.
• Beat together softened cream cheese, butter, vanilla and milk. Slowly add powdered sugar until light and fluffy. Spread onto cake and cut into squares to serve.
• To garnish each square, cut the corners on one side of a vanilla wafer and insert a piece of fresh parsley. This step MUST be done right before serving as the cookie with become soggy if it sits too long inside the cake.