Carrot Cake Squares

There are as many carrot cake recipes as there are carrot cake makers. Some carrot cakes have nuts, raisins and even pineapple. The spices in the cake can be anything from nutmeg to cardamom. But there's always one thing that's the same - the oh-so moist texture. My carrot cake recipe is simple with just carrots and a slight touch of spices. Not to forget about the cream cheese frosting. This recipe makes a large oven pan size cake that satisfies even a bigger crowd.

Ingredients (makes 20)
- 2 1/2 cups (6 dl) flour- 3 teaspoons baking powder- 2 teaspoons cinnamon- pinch of nutmeg- 6 eggs- 1 1/4 cups (3 dl) sugar- 3/4 cup (2 dl) brown sugar- 1 teaspoon vanilla extract- 10 oz (280 g) butter- 3 1/2 cups (8.3 dl) carrot shred
{ frosting }- 12 oz (340 g) cream cheese- 1 cup (2.4 dl) confectioner's sugar, or to taste
Peel and finely shred the carrots. For 3 1/2 cups you will need around 8 carrots. Mix the flour, baking powder, cinnamon and nutmeg. In a separate bowl, combine the sugars and add the eggs in. Using an electric mixer, beat the eggs and sugar until foamy. Add the vanilla.
Start gradually adding the dry ingredients, melted butter and carrot shred into the egg foam. Alternate between the three while mixing the batter on slow speed. Mix just until combined.
Pour the batter into a big oven dish or deep oven pan (14 x 15 inches / 36 x 38 cm) lined with oven proof parchment paper. You can also make the cake in two separate dishes. Bake at 375 F (190 C) for 30 minutes. Let the cake cool down.
Beat room temperature cream cheese and confectioner's sugar until smooth. Taste test and add sugar to your taste. Spread frosting on the cake, and cut into desired size squares. If you want to decorate the cake, nuts and orange zest work great with the flavors.