Spring is in full bloom and the weather is getting warmer – it means one thing, summer is on its way!
Before we get to summer, we might as well make the most of the season by making carrot cake but not in its usual form – today its carrot cake slices.
Its there same carrot cake you know and love but in easier to enjoy form. It’s not a whole slice of cake with multiple layers, just a single layer, topped with cream cheese icing and finished with walnuts – what’s not to like?!
If you’re a carrot cake fan, this is the recipe for you to try this weekend. Anyway, lets get started, shall we?
150g butter, at room temperature.
150g light brown sugar.
150g self raisin flour.
1/2 tsp baking powder.
80g walnuts, roughly chopped
150g grated carrot.
Cream Cheese Icing:
200g butter, at toom temperature.
200g icing sugar.
125g cream cheese, at room temperature.
Before you get started on the recipe, you’ll want to do some prep. I like to start by weighing up all of my ingredients, lining a 9×9 square cake tin with parchment and get any equipment you may need, such as a stand mixer and spatula. Don’t forget to preheat your oven to 180˚c/350˚f.
To get started, take a mixing bowl and place in the butter and sugar, beating the two together until they’re well combined – this usually takes around 5-7 minutes in my personal experience.
Then add in the eggs, beating well in-between each addition. Enable each egg to be fully incorporated into the mix – this doesn’t take too long but its important to prevent the mixture from scrambling.
Give the bowl a good scraping down – this is just to incorporate any bits that may not have been fully incorporated.
Now add in the flour, raising agent and ground spices and fold them all in just until they start to almost become fully combined.
This is when you can go ahead and add in the chopped walnuts and grated carrot, then mix until they’re fully incorporated – I chose to fold them in but do whatever works best for you!
Give the bowl another good scraping down, just to incorporate any bits that may not have been fully worked in.
Transfer the cake batter into your lined cake tin and smooth/level it out as best you possibly can – this is to ensure consistent baking while in the oven. Then place in the oven and bake it off for 25-30 minutes (or until a tester comes out clean, when inserted into the centre).
While the cake is in the oven, you can make the icing in advance. Simply place the icing sugar and butter into a mixing bowl and beat together until combined, then add in the cream cheese in around 2/3 additions, mix on a high speed until everything is combined and the mixture has become thicker and fluffier.
Once the cake is baked and fully cooled down, you can go ahead and portion the cake up into slices.
Pipe the icing you made on top in whichever style works best for yourseld and finish with a sprinkling of chopped walnuts on the one side.
That’s it – thats how I make my super simple yet tasty carrot cake bars! Enjoy these next time you’re baking.
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.