9x13 Inch Classic Carrot Cake
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.
Servings 12 pieces
Cost 5
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.