Honey Carrot Cake Squares | Recipes

Honey Carrot Cake Squares

(12) Ratings:
Prep Time:
Baking Time:
Makes:about 48 squares

These irresistible carrot cake squares bake up moist and spicy. With a creamy cheese frosting, they’re sure to be a hit for any occasion.



1 cup 250 mL Robin Hood® All Purpose Whole Wheat Flour
1 tsp 5 mL baking powder
1 tsp 5 mL baking soda
1 tsp 5 mL cinnamon
1/4 tsp 1 mL nutmeg
2 eggs
1/3 cup 75 mL Crisco® Vegetable or Canola Oil
1/3 cup 75 mL honey
2 tbsp 30 mL milk
1 cup 250 mL shredded carrots
1/2 cup 125 mL well drained crushed pineapple
3/4 cup 175 mL raisins


½ cup 125 mL butter, softened
2 cups 500 mL icing sugar, sifted
½ cup 125 mL cream cheese, softened
1 tsp 5 mL vanilla extract


  1. 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.
  2. Combine flour, baking powder, baking soda and spices in large bowl; stir well to blend.
  3. Beat eggs, oil, honey and milk in separate large mixer bowl using an electric mixer until smoothly blended. Add dry ingredients; mix well.
  4. Stir in remaining ingredients. Pour batter into greased pan.
  5. Bake in preheated oven for 20 to 25 minutes, or until toothpick inserted in centre comes out clean. Cool in pan.
  6. Icing: Beat butter and cream cheese until combined. Add icing sugar and vanilla and beat until light and fluffy. Spread evenly over cooled squares.


  • Replace carrot with zucchini.

Nutritional Information

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