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Honey Carrot Cake Squares

Ingredients

  • Bar
  • 1 cup (250 mL) Robin Hood® All Purpose Whole Wheat Flour
  • 1 tsp (5 mL) baking powder
  • 1 tsp (5 mL) baking soda
  • 1 tsp (5 mL) cinnamon
  • 1/4 tsp (1 mL) nutmeg
  • 2 eggs
  • 1/3 cup (75 mL) Crisco® Vegetable or Canola Oil
  • 1/3 cup (75 mL) honey
  • 2 tbsp (30 mL) milk
  • 1 cup (250 mL) shredded carrots
  • 1/2 cup (125 mL) well drained crushed pineapple
  • 3/4 cup (175 mL) raisins
  • Icing
  • 1/2 cup (125 mL) butter, softened
  • 2 cups (500 mL) icing sugar, sifted
  • 1/2 cup (125 mL) cream cheese, softened
  • 1 tsp (5 mL) vanilla extract

Directions

1. Preheat oven to 350ºF (180ºC). Grease a 13″ x 9″ x 2″ (3.5 L) cake pan and line with parchment paper overlapping on each side for easy removal.
2. Combine flour, baking powder, baking soda and spices in large bowl; stir well to blend.
3. Beat eggs, oil, honey and milk in separate large mixer bowl using an electric mixer until smoothly blended. Add dry ingredients; mix well.
4. Stir in remaining ingredients. Pour batter into greased pan.
5. Bake in preheated oven for 20 to 25 minutes, or until toothpick inserted in centre comes out clean. Cool in pan.
6. Icing: Beat butter and cream cheese until combined. Add icing sugar and vanilla and beat until light and fluffy. Spread evenly over cooled squares.

TIPS: Replace carrot with zucchini.

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Related Recipes

Honey Carrot Cake Squares

Ingredients

  • Bar
  • 1 cup (250 mL) Robin Hood® All Purpose Whole Wheat Flour
  • 1 tsp (5 mL) baking powder
  • 1 tsp (5 mL) baking soda
  • 1 tsp (5 mL) cinnamon
  • 1/4 tsp (1 mL) nutmeg
  • 2 eggs
  • 1/3 cup (75 mL) Crisco® Vegetable or Canola Oil
  • 1/3 cup (75 mL) honey
  • 2 tbsp (30 mL) milk
  • 1 cup (250 mL) shredded carrots
  • 1/2 cup (125 mL) well drained crushed pineapple
  • 3/4 cup (175 mL) raisins
  • Icing
  • 1/2 cup (125 mL) butter, softened
  • 2 cups (500 mL) icing sugar, sifted
  • 1/2 cup (125 mL) cream cheese, softened
  • 1 tsp (5 mL) vanilla extract

Directions

1. Preheat oven to 350ºF (180ºC). Grease a 13″ x 9″ x 2″ (3.5 L) cake pan and line with parchment paper overlapping on each side for easy removal.
2. Combine flour, baking powder, baking soda and spices in large bowl; stir well to blend.
3. Beat eggs, oil, honey and milk in separate large mixer bowl using an electric mixer until smoothly blended. Add dry ingredients; mix well.
4. Stir in remaining ingredients. Pour batter into greased pan.
5. Bake in preheated oven for 20 to 25 minutes, or until toothpick inserted in centre comes out clean. Cool in pan.
6. Icing: Beat butter and cream cheese until combined. Add icing sugar and vanilla and beat until light and fluffy. Spread evenly over cooled squares.

TIPS: Replace carrot with zucchini.