Carrot Cake Squares

Carrot Cake squares-- delicious and full of nutrients!

Oh yum. I just discovered my new favorite Easter recipe. The perfect after dinner treat or a lovely sweet brunch addition.

I’m pretty impressed with it, if I do say so myself.

It’s got the spices and flavor of carrot cake with the convenience of a breakfast bar.  It’s packed with carrots, applesauce and good-for-you spices like ginger and cinnamon.

Carrot Cake squares-- delicious and full of nutrients!

Top it with some honey-sweetened cream cheese and it melts in your mouth. PS: The carrots aren’t just a garnish, my kids actually demanded them with each serving. To make them I just took a peeler to make thing little strips. It was a great complimentary flavor.
Carrot Cake squares-- delicious and full of nutrients!

Carrot Cake Squares
 
Cook time
Total time
 
Author:
Ingredients
  • 3 cup pureed carrot
  • 3 eggs
  • 1 cup sugar (I use unrefined raw sugar
  • 1 cup applesauce
  • 2 cup flour (I use King Arthur All Purpose )
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon cinnamon
  • 1 teaspoon ginger
  • 1 teaspoon salt
Frosting
  • 9 ounces cream cheese (room temperature)
  • ¼ cup honey
  • 1 teaspoon real vanilla extract
Instructions
For your carrot puree
  1. Steam or boil your carrots until soft. Put in a food processor and puree. (If necessary, add 1-2 tablespoons of the water they were cooked in to get it smoother). Allow to cool.
For your Squares
  1. Preheat oven to 350 degrees F.
  2. In a medium bowl, mix the eggs, sugar, and carrot puree. Add applesauce.
  3. Sift together the flour, baking powder, baking soda, cinnamon, ginger and salt. Stir into the carrot mixture and mix well.
  4. Spread the batter evenly into a buttered 10×15 inch pan. Bake for 25 to 30 minutes. Remove from oven and allow to cool before applying frosting.
For the frosting
  1. Beat the cream cheese, honey, and vanilla extract until light and fluffy. Apply to cooled bars.

 

 

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