9x13 Inch Carrot Cake with Cream Cheese Frosting

I love making carrot cake to the point where I have too many recipes for it. When it's time to make one for a group, analysis paralysis sets in and I can't pick one. That's where this cake comes in. It is a classic, no-nonsense 9x13 inch carrot cake you can frost right in the pan and carry to a potluck. It gets so many compliments that I've memorized it.

Carrot Cake Texture and Flavor

The cake is soft, moist, and loaded with all the traditional add-ins: grated carrots, sweetened coconut, pecans, raisins, and an undrained can of crushed pineapple. To me, it's non-negotiable in this recipe because it adds moisture and pineapple flavor which goes well with the vanilla, cinnamon and carrots.

Cream Cheese Frosting

The cream cheese frosting that goes with this cake is very good. The measurement of 11 oz of cream cheese might seem strange, but cream cheese used to be sold in 3 oz boxes, so old recipes called for an 8 oz box and a 3 oz box. The frosting is not too sweet and holds up well for traveling. A stand mixer is extremely helpful for making it fluffy and smooth. You'll have more than you need for the cake, but that gives you extra for piping. If you need to store it, cream cheese icing will last for a week in the refrigerator.

So here's the recipe. It's not the most exciting carrot cake in the world in terms of variations and tricks, but it always bakes up flat, has a moist and flavorful interior and gets compliments.

• White Chocolate Cream Cheese Frosting
• Potluck Caramel Cake in a 9x13 Inch Pan
• Potluck German Chocolate Cake
• Potluck Buttermilk Chocolate Cake
• Chocolate Carrot Brownies

Recipe

9x13 Inch Classic Carrot Cake

Anna

A simple, traditional carrot cake baked in a 9x12 or 9x13 inch pan. Moist, sturdy, easy to transport, and topped with a smooth cream cheese frosting.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 42 minutes mins

Cooling Time 1 hour hr

Total Time 52 minutes mins

Course Dessert

Cuisine American

Servings 12 pieces

Ingredients

 

• 2 cups all-purpose flour (270 grams)
• 2 teaspoons baking soda
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• ⅛ teaspoon fresh nutmeg (optional)
• 3 large eggs
• 1 ½ cups sugar (300 grams)
• ¾ cup sunflower or grapeseed oil (156 grams)
• ¾ cup buttermilk (170 grams)
• 1 ½ teaspoons vanilla extract
• 2 cups grated carrots (shred then chop) (200 grams)
• 8 ounce can crushed pineapple, undrained
• ¾ cup sweetened flaked coconut
• ¾ cup chopped pecans, toast before chopping
• ½ cup raisins, optional

Cream Cheese Icing

• 1 ½ sticks unsalted butter, softened (170 grams)
• 11 ounces cream cheese, softened (308 grams)
• ¼ teaspoon salt
• 1 pound powdered sugar (3 ¾ cups)
• 1 ½ teaspoons vanilla extract

Instructions

 

• Preheat oven to 350 degrees F. Grease a 9x12 or 9x13 inch metal or disposable baking pan. If you use a glass pan, preheat to 325 degrees F.
• Whisk together flour, baking soda, salt, cinnamon and nutmeg. Set aside.
• In a mixing bowl, whisk together the eggs, sugar, oil, buttermilk and vanilla.
• Add flour mixture gradually, stirring until blended.
• Fold in carrots, pineapple, coconut and pecans.
• Pour batter into pan and bake at 350 degrees F for 45 minutes or until a toothpick inserted in the center comes out with loose crumbs.
• Remove from oven and let cool while you make the frosting.

Cream Cheese Frosting

• In the bowl of a stand mixer with the whisk attached, beat cream cheese and butter at medium speed until creamy.
• Gradually add powdered sugar, beating at low speed until fully blended, then scrape sides of bowl and add salt and vanilla. Increase mixer speed and beat until light and fluffy.
• Frost the cake and use any remaining frosting to pipe a border.

Keyword 9x13 inch carrot cake, Carrot Cake

Tried this recipe?Let us know how it was!