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Less Sweet Carrot Cake in a 9 Inch Square Pan

Carrot Cake in a 9 Inch Square Pan
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8
Author Cookie Madness


  • 3 large eggs
  • ¾ cup vegetable oil
  • 1 cup granulated sugar or evaporated cane juice crystals
  • 1 teaspoon vanilla extract
  • 1 teaspoon butter flavored emulsion optional
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ¼ teaspoons cinnamon
  • 1 ½ cups 6.8 oz unbleached all-purpose flour
  • 1 cup grated carrots
  • 1 cup sweetened flaked coconut
  • 1 8 oz can of chopped pineapple drained and dried
  • ½ cup toasted and finely chopped pecans

Cream Cheese Frosting

  • 4 tablespoon unsalted butter softened
  • 8- ounce package cream cheese softened
  • 1 teaspoons vanilla best quality
  • 1 ¼ cups confectioners’ sugar


  • Preheat the oven to 350 degrees F. Grease and flour a 9 inch square metal cake pan. If using glass, use 325 F.
  • In a mixing bowl, stir or gently whisk together the eggs, oil, sugar, vanilla, butter flavor, baking soda, and salt. Stir in the flour, then add the carrots, coconut, pineapple and pecans. Pour the batter in the pan and bake for about 40 minutes to 45 minutes or until the top is nice and brown and a toothpick inserted comes out clean. Let cool in the pan and then frost
  • To make the frosting, beat the cream cheese and butter with an electric mixer until creamy. Beat in the vanilla, then beat in the sugar. Spread over the cake. Serve the cake straight out of the pan.