Sweet Potato Rum Carrot Cake Squares

Welcome, dear friends! Thank you for popping in—I’m so excited to share this sweet potato rum carrot cake squares recipe with you! It’s one of those soul-warming treats that fills your kitchen with cozy aromas and makes everyone feel right at home. If you enjoy soulful recipes like this, don’t forget to subscribe to get more deliciousness delivered by email.

Overview of Recipe Content

This recipe combines mashed sweet potatoes with grated carrots and a splash of dark rum to create moist, flavorful squares that are perfect for brunch, afternoon tea, or a festive dessert treat. I promise you versatile, and here’s proof—these squares bring carrot cake vibes with a twist, balancing sweetness and spice beautifully.

Why you’ll love it:

• Naturally moist thanks to sweet potatoes and oil
• Bold, warm flavor from carrots, cinnamon, and rum
• Easy to cut into snackable squares—great for sharing

Taste profile:
Sweet, spicy, earthy with a hint of rum warmth in each bite. Think carrot cake meets sweet potato fudge.

Health & seasonal note:
Sweet potatoes add fiber and vitamin A, and carrots bring beta‑carotene. It’s a colorful fall or winter bake that still feels festive year‑round.

Ingredients

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• 1 cup mashed sweet potatoes (cooked & cooled)
• 1 cup grated carrots
• 1 cup all‑purpose flour
• 1 cup granulated sugar
• ½ cup brown sugar
• ½ cup vegetable oil
• 3 large eggs
• ¼ cup dark rum
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon

Tools needed

• 8×8‑inch baking pan
• Mixing bowls
• Whisk and spatula
• Grater, Masher
• Oven

Substitutions & additions

• No rum? Use apple cider or orange juice
• Add a pinch of nutmeg or ginger for more spice
• Stir in chopped nuts (walnuts or pecans) or raisins

How to Make Sweet Potato Rum Carrot Cake Squares

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1. Prepare: Preheat your oven to 350 °F (175 °C). Lightly grease your baking pan.
2. Mix wet ingredients: In a bowl, whisk together mashed sweet potatoes, carrot, oil, sugars, eggs, rum, and vanilla until smooth and fragrant. I love how the batter smells right now—the cinnamon and rum just sing together!
3. Combine dry ingredients: In another bowl, whisk flour, baking powder, soda, and cinnamon.
4. Fold together: Gently stir the dry mix into wet until just combined—don’t overmix or it will toughen a bit.
5. Bake: Pour into pan, smooth the top, and bake for 25–30 minutes or until a toothpick comes out mostly clean with a few moist crumbs.
6. Cool & cut: Let the pan cool completely on a wire rack before slicing into squares.

What to Serve with Sweet Potato Rum Carrot Cake Squares

• A warm cup of chai tea, coffee, or spiced milk
• A dollop of whipped cream or cream cheese frosting on the side
• Fresh fruit—berries or sliced pears—to offset sweetness
• For brunch, try alongside scrambled eggs or light salad

Tips for Making It Perfect

• Don’t overbake: You want moist and tender, not dry. Check at 25 minutes.
• Even layers: Spread batter smooth in pan to avoid thick middle.
• Make ahead: You can bake the day before and keep the pan covered at room temp.
• Warm it up: Gently reheat in microwave for a few seconds to enhance aroma and texture before serving.

Storage Instructions

• At room temperature: Keep in an airtight container for up to 3 days.
• In fridge: Store covered for up to 5 days (may firm up a little).
• Freezing: Freeze individual squares in freezer-safe bags for up to 3 months. Thaw in fridge or at room temperature. Rewarm lightly before serving.

General Information

Carrots in cake date back to medieval Europe when sugar was scarce—sweet vegetables were a natural sweetener. Adding sweet potato deepens flavor and moistness, and the rum adds a warm, festive touch. These squares are wonderful in autumn or winter, but I’ve made them even in spring when I had leftover mash and needed cozy sweets.

Frequently Asked Questions

Q: Can I use canned sweet potato puree?
A: Yes, as long as it’s unsweetened. Drain excess liquid if needed.

Q: Are these gluten-free or vegan?
A: Not as written—but to make gluten‑free use a 1:1 GF flour blend; for vegan, substitute flax eggs and use non‑dairy milk or oil-based binder, omit rum or use juice.

Q: Can I increase spice flavor?
A: Absolutely! Add ½ tsp nutmeg, ginger, or a dash of all‑spice.

Q: How many squares does this yield?
A: Cut into 16 small squares or 9 larger ones, depending on your serving needs.

Q: Can I frost them?
A: Yes! Cream cheese frosting works beautifully—mix softened cream cheese, butter, powdered sugar, and vanilla.

Conclusion

These sweet potato rum carrot cake squares are a delightful combination of moist, spicy carrot cake with the hearty sweetness of sweet potato and a hint of rum warmth. They’re simple, satisfying, and perfect for gatherings or a cozy moment at home.

Try pairing with:

• My Zucchini Cashew Sambal Squares for savory contrast
• Or the warm spice of Acai All in One Bowl (when you’re craving fruit instead)

I hope this recipe brings joy into your kitchen as it did in mine. Let me know how your squares turn out—you really made them yours!

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Interactive Elements

Please leave a review or comment below telling me how yours turned out. Share a slice on Pinterest or tag me at **https://www.pinterest.com/poulefrecipe/**—I love seeing your creations!

Nutritional Information (approx per serving, 16 squares)

Calories	Carbs	Fiber	Protein	Fat	Sugar
220 kcal	33 g	3 g	3 g	9 g	19 g

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