Bake and freeze carrot cake squares recipe

Ingredients

• 1½ cups (375 ml) sugar
• 1 cup (250 ml) unsweetened applesauce
• 4 large eggs
• 1 tsp (5 ml) pure vanilla extract
• 2 cups (500 ml) all-purpose flour
• 2 tsp (10 ml) baking soda
• 2 tsp (10 ml) baking powder
• ½ tsp (2 ml) salt
• 2 tsp (10 ml) ground cinnamon
• ¼ tsp (1 ml) ground nutmeg
• 3 cups (750 ml) grated carrot
• 1 cup (250 ml) chopped walnuts or pecans
• 2/3 cup (150 ml) raisins

• one ½ lb (250 g) brick cream cheese, at room temperature
• ½ cup (125 ml) butter, at room temperature
• 3 cups (750 ml) icing sugar
• 18 walnut or pecan halves

The Cake
1. Place an oven rack in the middle position. Preheat the oven to 350°F (175°C). Cut two 8- × 12-inch (20 × 30 cm) pieces of parchment paper and fit them into the bottom and up 2 sides of two 8-inch-square (2 L) baking pans. (The parchment paper extending up the sides will help lift the cake out of the pan once it’s baked.)
2. Combine the sugar, applesauce, eggs and vanilla in a large bowl and beat well. Whisk the flour, baking soda, baking powder, salt, cinnamon and nutmeg together in a separate bowl. Add the flour mixture to the applesauce mixture and stir until just combined. Stir in the carrot, chopped nuts and raisins. Spoon the batter into the prepared pans, dividing it evenly. Bake for 35 to 40 minutes, or until a cake tester inserted into the middle of the cake comes out clean. Cool the cake on a rack to room temperature.
The Icing
3. Place the cream cheese and butter in a bowl and beat until thoroughly combined and lightened. Beat in the icing sugar until fully incorporated. Lift the cakes out of their pans. Spread the icing on the tops of both cakes. Chill the cake in the refrigerator until the icing is set before cutting into squares.
4. Cut each cake into 9 squares and top each square with half a walnut or pecan. Wrap each piece individually in wax paper or plastic wrap, place in an airtight container and freeze until needed.