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Carrot Squares Recipe




Source of Recipe


WKRG

Carrot Squares Recipe
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Recipe: by Judi Freeman
Posted on September 14 2010 in category: Other

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Nonstick cooking spray
2 large eggs, at room temperature
1/4 cup milk, at room temperature
1 1/3 cups unbleached all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup firmly packed light brown sugar
2 cups peeled and grated carrots (about 4 medium carrots)
1/2 cup chopped walnuts


1. Preheat the oven to 250 degrees. Coat the inside of an 8-inch square baking pan with cooking spray and dust with flour, knocking out any extra flour. Combine the eggs and milk in a glass measuring cup and lightly beat.

2. Combine the flour, baking powder, cinnamon, and salt in a medium mixing bowl.

3. Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary.

4. With the mixer on medium-low speed, pour one-third of the egg mixture into the bowl in a slow stream. Add one-third of the flour mixture. Add another third of the egg mixture and another third of the flour mixture. Add the remaining egg mixture and then the remaining flour mixture. Scrape down the sides of the bowl and beat on medium speed for 1 minute. Stir in the carrots and walnuts.

5. Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake the cake until it is golden and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Let the cake cool in the pan for about 15 minutes, invert it onto a wire rack, and then turn it right side up on a rack to cool completely.

6. Frost with Cream Cheese and Butter Frosting or Cream Cheese and Honey Frosting and cut into 9 squares. Carrot Cake Squares will keep, covered with plastic wrap and refrigerated, for up to the 2 days.