Carrot Cake Squares

Today, I made some carrot cake squares and infused them with cream cheese frosting.

I'm usually not a huge fan of carrot cake because the cake itself is usually really dry and the cake-to-frosting ratio is hit or miss. I feel like carrot cake relies on the frosting to be good, but you always have to topple the piece over on its side and plan your bites so they're not too sweet and not too dry...

Anyone else? Just me?

I thought that if I baked the cream cheese right in with the cake, it'll moisten it up a bit without me needing to add extra oil or butter, and give it a light frosting-y flavor that's balanced throughout.

Happy to report that it did!

(those little white chunks are bits of sweetened cream cheese)

Wanna make some? 

Here's what you'll need:

For the cake:

1. 1 cup finely shredded carrots
2. 1 cup sugar
3. ½ cup unsweetened applesauce
4. 2 eggs
5. 1 tsp vanilla
6. 1 tsp baking soda
7. 1 tsp ground cinnamon
8. ½ tsp salt
9. 1¼ cup flour

For the frosting:

1. 4 ounces cream cheese
2. ¼ cup sugar
3. ½ tsp vanilla
4. 3 tbsp flour
5. 1 egg

Here's what you'll do:

• Preheat oven to 350 degrees. I used a 9x13 inch pan.
• Mix together the carrots, sugar, applesauce, eggs, and vanilla. 
• Add baking soda, cinnamon, salt, and flour into the carrot mixture and mix well. Spread the batter into your baking pan.
• For the frosting, mix cream cheese, sugar, vanilla, flour, and the egg. Pour it over the top of your cake batter, and use a knife or spatula to "marble" it (swirl it around.)
• Bake for 20-30 minutes or until an inserted toothpick comes out clean.

I wonder how these will taste with some cardamom added to it... or ginger? If you try any variants, let me know!