• Preparation Time 20 minutes
  • Baking Time 30 minutes
  • Makes about 48 squares
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Bar
  • 1 cup Robin Hood® All Purpose Whole Wheat Flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 2 eggs
  • 1/3 cup Crisco® Vegetable or Canola Oil
  • 1/3 cup honey
  • 2 tbsp milk
  • 1 cup shredded carrots
  • 1/2 cup well drained crushed pineapple
  • 3/4 cup raisins
  • Icing
  • ½ cup butter, softened
  • 2 cups icing sugar, sifted
  • ½ cup cream cheese, softened
  • 1 tsp vanilla extract

Serving Size: about 48 squares


Serving Size: about 48 squares

  • Preheat oven to 350ºF (180ºC). Grease a 13" x 9" x 2" (3.5 L) cake pan and line with parchment paper overlapping on each side for easy removal.
  • Combine flour, baking powder, baking soda and spices in large bowl; stir well to blend.
  • Beat eggs, oil, honey and milk in separate large mixer bowl using an electric mixer until smoothly blended. Add dry ingredients; mix well.
  • Stir in remaining ingredients. Pour batter into greased pan.
  • Bake in preheated oven for 20 to 25 minutes, or until toothpick inserted in centre comes out clean. Cool in pan.
  • Icing: Beat butter and cream cheese until combined. Add icing sugar and vanilla and beat until light and fluffy. Spread evenly over cooled squares.


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