Carrot Cake Squares.

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

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.


  • 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
  • 9 ounces cream cheese (room temperature)
  • 1/4 cup honey
  • 1 teaspoon real vanilla extract


  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.
  2. Preheat oven to 350 degrees F.
  3. In a medium bowl, mix the eggs, sugar, and carrot puree. Add applesauce.
  4. Sift together the flour, baking powder, baking soda, cinnamon, ginger and salt. Stir into the carrot mixture and mix well.
  5. 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.
  6. Beat the cream cheese, honey, and vanilla extract until light and fluffy. Apply to cooled bars