9×13 carrot cake recipe

Written ByJenny Smyth Posted on
9x13 carrot cake recipe
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The Best 9×13 carrot cake recipe

I’ve always been a fan of classic carrot cake, and this 9×13 recipe is a staple in our household. It’s a simple yet delicious dessert that’s perfect for any occasion. The combination of grated carrots, chopped walnuts, and spices gives it a unique flavor that’s both sweet and savory.

I love how the cake is moist and fluffy on the inside, while the frosting adds a nice creaminess to the top. My family and I have enjoyed this recipe countless times, and it never fails to impress. The best part is that it’s incredibly easy to make, requiring just a few ingredients and some basic mixing skills.

Whether you’re looking for a special treat or just a quick dessert to satisfy your sweet tooth, this 9×13 carrot cake recipe is sure to hit the spot. As an added bonus, this recipe is also relatively healthy compared to other desserts out there. With carrots providing natural sweetness and walnuts adding crunch without any added sugars or artificial preservatives, you can feel good about indulging in a slice (or two).

One of my favorite things about this recipe is how versatile it is – you can easily customize it to suit any taste or dietary need. Want more spice? Add an extra pinch of cinnamon or nutmeg!

Prefer less sugar? Try using honey or maple syrup instead of refined white sugar. This 9×13 carrot cake recipe has been passed down through generations in my family, with each person adding their own twist and flair over time.

9x13 Carrot Cake

9×13 Carrot Cake

4.8 from 595 votes

This moist and spiced carrot cake bakes in a 9×13 pan, making it perfect for feeding a crowd. Topped with a creamy cream cheese frosting, it is a classic dessert for any occasion.

Prep Time25 mins
Cook Time35 mins
Resting Time0 mins
Total Time1 hour
Servings: 12Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Cake

2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 cup vegetable oil
1 cup granulated sugar
1 cup packed light brown sugar
4 large eggs, at room temperature
1 teaspoon vanilla extract
3 cups finely grated carrots (about 6 medium carrots)
1 cup chopped walnuts (optional)

For the Cream Cheese Frosting

8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
1 to 2 tablespoons milk, as needed

👨‍🍳Directions

1Preheat your oven to 350°F.
2Grease and flour a 9×13 inch baking pan, or line it with parchment paper for easy removal.
3In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger.
4Set the dry ingredients aside.
5In a large bowl, beat the oil, granulated sugar, and brown sugar with an electric mixer on medium speed until well combined, about 2 minutes.
6Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
7Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
8Fold in the grated carrots and walnuts, if using, until evenly distributed.
9Pour the batter into the prepared pan and spread it evenly.
10Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean and the top springs back when lightly touched.
11Let the cake cool in the pan on a wire rack for 10 minutes, then turn it out onto the rack to cool completely.
12The cake must be completely cool before frosting, about 1 hour.
13To make the frosting, beat the softened cream cheese and butter together with an electric mixer on medium speed until smooth and creamy.
14Gradually add the powdered sugar, beating on low speed until incorporated, then add the vanilla extract and beat on medium-high speed until fluffy, about 2 minutes.
15If the frosting is too thick, add milk one tablespoon at a time until it reaches a spreadable consistency.
16Spread the cream cheese frosting evenly over the cooled cake.
17For best results, refrigerate the frosted cake for at least 30 minutes before slicing and serving.

🔧Equipment

9×13 inch baking pan
Mixing bowls
Electric mixer
Box grater
Cooling rack
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 24g💛Saturated Fat: 8g❤️Cholesterol: 75mg🧂Sodium: 420mg🌾Total Carbs: 56g🥦Dietary Fiber: 2g🍬Sugars: 40g🥩Protein: 6g

📝Notes

For a nut-free version, omit the walnuts. The cake can be stored in the refrigerator for up to 5 days. Let it come to room temperature before serving for the best flavor.

Watch Video Of How 9×13 Carrot Cake Works

This 9×13 carrot cake recipe is always a good idea for any occasion – whether you’re hosting a family gathering or just want something delicious for dessert after dinner.

The key home cooking technique here is keeping things simple while still delivering big flavor – don’t be afraid to experiment with different spices or nuts to make it your own!

❓ Frequently Asked Questions About 9×13 Carrot Cake

Q1: What type of flour should I use for this recipe?

This recipe works well with either all-purpose flour or whole wheat flour – both will give you a delicious result!

Q2: Can I substitute chopped nuts for walnuts?

While walnuts are traditional in carrot cake, you can definitely experiment with other types of nuts like almonds or pecans if you prefer.

Q3: How do I ensure my cake doesn’t dry out?

To prevent your cake from drying out, make sure to not overmix the batter – mix just until the ingredients come together in a cohesive dough.

Q4: Can I freeze this cake for later use?

Yes, you can freeze this cake for up to 3 months – simply thaw at room temperature when you’re ready to serve.

Q5: What’s the best way to store leftover cake?

Store leftover cake in an airtight container at room temperature for up to 3 days – refrigerate if you won’t be serving within that timeframe.

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