Spice up your life with this new Carrot Cake squares recipe!

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.

In large bowl, combine 1¼ cups (300 mL) of the flour, 1 cup (250 mL) of the sugar, cinnamon, baking soda, salt and nutmeg.


Using an electric mixer beat in oil, 2 eggs and 1 tsp (5 mL) of the vanilla.
Once combined, stir in the carrot.


Spread evenly in the bottom of your baking pan.
In medium bowl, with clean beaters, beat cream cheese with remaining 2 tbsp (30 mL) flour, ¼ cup (50 mL) of sugar, 1 egg and ½ tsp (2 mL) vanilla, until blended.
Drop spoonful’s of your cream cheese mixture over the carrot batter in pan.
Swirl with the tip of a knife.

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.