Frosted carrot squares

Frosted carrot squares

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(46 ratings)

Prep: 30 mins Cook: 30 mins Plus cooling


Makes 6-12
Get kids aged 8-14 busy in the kitchen this weekend, making this classic teatime treat

Nutrition and extra info

Nutrition: per serving

  • kcal665
  • fat40g
  • saturates13g
  • carbs72g
  • sugars47g
  • fibre2g
  • protein8g
  • salt1.33g
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  • 200g carrots, peeled



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 175g soft brown sugar
  • 200g self-raising flour
  • 1 tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 2 tsp cinnamon



    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • zest 1 orange



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 2 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 150ml sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

For the icing

  • 50g softened butter
  • 75g icing sugar
  • 200g soft cheese
  • sprinkles (optional)


  1. Line an 18cm square tin with baking parchment. Ask your grown-up helper to turn the oven on to 180C/160C fan/gas 4. Grate the carrots on the fine side of the grater, then tip them into a large bowl.

  2. Sift the sugar, flour, bicarb and cinnamon on top of the carrot, then add the orange zest and mix everything around a bit.

  3. Break the eggs into a bowl (scoop out any bits of shell), then add them to the bowl along with the oil. Mix everything together well.

  4. Scoop the cake mix into your tin and level the top. Ask a grown-up to put it in the oven for 30 minutes or until the cake is cooked. Cool.

  5. To make the icing, mix the butter and icing sugar together, then stir in the soft cheese until smooth.

  6. When the cake is cool, spread the top with the icing and cut into squares. Decorate with sprinkles, if you like.

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Comments, questions and tips

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13th Nov, 2017
I just made this cake and boy does it smell like Christmas in my kitchen right now! I doubled the recipe, added also allspice and made it in a round tin with doubled baking time. I'm waiting for the cake to cool to frost it. Wee.
Michaela Bridger
28th Aug, 2017
I made this cake for a party. I doubled the recipe and used a rectangle tin, it took longer to make (about 11/4 hours) but it was superb. One of my favourite cakes ever!! I was very proud of it. We cut it up into squares once we had put the cream cheese frosting on and it really did taste amazing
28th Jan, 2017
Absolutely gorgeous really moist and the whole family loved it ♡♡
14th Nov, 2016
Excellent recipe. Very easy to assemble / bake. I used the coarse side of my box grater for speed and I also used wholemeal flour. Came out perfectly. Warning; if using wholemeal flour, note that the mixture looks far too stiff to work as a cake 'batter'. I baked it as per method instruction regardless to no ill effect. This will be my go to carrot cake recipe because it works so well, is adaptable and is so quick to bake.
20th Oct, 2016
This is really delicious. I had a problem with my oven as it's gas and is always either too hot or not hot enough. I scraped off the burnt bits and it was still lovely. The frosting is to die for. I added some walnuts for a little crunch.
24th Aug, 2016
Absolutely loved this carrot cake. Was a hit with the whole family. Was really lovely and moist. When cooking for adults only I think ill use the wider side of the grater for carrots to add more texture. Will definitely be making again.
5th Mar, 2016
This is my 'go-to' Carrot cake recipe, I add dried fruit and nuts and chocolate chips sometimes. Really moist, very good crowd pleaser. Fail safe icing too, I use 'lighter' soft cheese and it works really well, so you don't feel as bad when you have your second piece! I work at a hospital and it's a big hit. :)
Poggs Mummy
10th Sep, 2015
Lovely light carrot cake that my girls loved helping to make. The icing was too runny, so I added more icing sugar, but it was still very sticky and wet. I would make a buttercream next time and add a little cream cheese. But it is a great cake and has made it into my folder for favourite recipes!
6th Aug, 2015
This is my go to recipe for carrot cake. It is really simple and easy but tastes amazing. I have managed to convert people who hate carrot cake to love it with this! Honestly the best cake ever. Quick tip though! I realised the last time I made this that I had no cinnamon in the house so I substituted ground ginger in instead. Turned out really good! Just thought it may be a variation some of you may want to try.
10th Jan, 2015
This was so easy to make and so lovely - cooked for just under 30 minutes and was cooked perfectly - so lovely and moist! Put it in a slightly smaller tin than stated on the recipe. Didn't put any butter in the icing and it was lovely, looked like it was going to be quite runny initially but it set nicely, we have eaten half of it already!


8th May, 2018
Daft question but do you leave it to cool in the tin or take it out and put it on a rack to cool?
goodfoodteam's picture
8th May, 2018
Thanks for your question. We'd suggest leaving the cake to cool a little (5 - 10 mins is fine) and then flipping it out onto a rack.
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