Cream Cheese Topped Carrot Cake Squares

Preheat oven to 350 ºF and place rack in centre of oven. Grease two 8-inch square pans.

In a separate bowl, whisk together flour, baking soda, baking powder, salt, nutmeg and ground cinnamon.

In bowl of electric mixer, beat eggs until frothy, about 1 minute. Gradually add the sugar and beat until the batter is thick and light coloured, about 3–4 minutes. Add oil in a steady stream and then beat in the vanilla extract. Add the flour mixture and beat just until incorporated. Scrape down the sides of the bowl as needed.

With a large rubber spatula, fold in the grated carrots. Pour batter into prepared pans and bake for approximately 20–25 minutes or until toothpick inserted comes out clean. Remove from oven and let cool on a wire rack. After about 10 minutes, invert the cakes onto the wire rack. Remove the pans and then cool completely.

Make your icing by add cream cheese and butter to a mixing bowl. Mix on high speed until combined and smooth. Add vanilla extract, cinnamon and powdered sugar. Mix on high speed until you have a smooth and spreadable consistency.

Lay the two cake layers out on a flat surface and spread the icing over the bottom layer. Top with the other layer and spread the icing over the top. Sprinkle with a little cinnamon. Cut into 12 squares.

This cake will keep in an airtight container in the fridge for a few days.