Ingredients
- For the cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon freshly grated nutmeg
- ½ teaspoon salt
- ¾ cup canola oil
- ¾ cup granulated sugar
- ¼ 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
Recipe Description
Easy and moist carrot cake made sheet cake style and cut into squares. These carrot cake squares are perfect individual sizes with added walnuts and adorned with decoratively piped cream cheese frosting.
Carrot cake, a favorite of so many and what once was a labor of love before the invention of the shredding blade for food processors. Housewives everywhere who loved to make carrot cake found themselves getting a good arm workout hand grating carrots and thankfully, we don’t have to hand grate anymore.
