Don’t let the name fool you; these delicious Spiced Carrot Cake Cream Cheese squares are a combination of cake and “icing” all in one. We love them as a dessert or just as a snack.
Start by preheating your oven to 350°F (180°C).
Grease and flour a 13 x 9-inch (3 L) metal baking pan and set aside.
Bake 20 to 22 minutes or until cake tester inserted in center comes out clean. Cool completely on rack. Remove from pan and cut into squares.
Store in air-tight container in the refrigerator and serve at room temperature.
Tip: These squares freeze well. Cut into squares and place in air-tight containers, separating layers with waxed paper.
Servings: 12 to 16+ squares
Prep Time: 20 minutes
Cook Time: 20 to 22 minutes
1¼ cups (300 mL) all-purpose flour plus 2 tbsp (30 mL), divided
1¼ cups (300 mL) granulated sugar, divided
1½ tsp (7 mL) cinnamon
1 tsp (5 mL) baking soda
½ tsp (2 mL) salt
½ tsp (2 mL) nutmeg
2/3 cup (150 mL) vegetable oil
3 eggs, divided
1½ tsp (7 mL) vanilla, divided
1 cup (250 mL) finely grated carrot (about 1 large)
1 pkg (250 g) cream cheese, at room temperature
You can also see full recipe here.