How to Make Carrot Cake- 13×9 pan
There is no denying that carrot cake with cream cheese frosting is a winning combination, this recipe is absolutely perfect. It’s a 13×9 Carrot Sheet Cake you’ll make for all sorts of celebrations! Where other carrot cakes are thick and oily, this one will have you adding it to your cake rotation and making it more often than not!
If you’re looking for an easy, classic carrot cake that’s perfect for sharing, this 9×13 carrot cake is a great place to start. It comes together quickly, bakes up beautifully, and has just the right balance of moist, tender cake and warm spices without feeling overly heavy.
I baked this carrot cake in a 9×13 pan, but you can also turn it into a carrot cake sheet cake by using a 1/4 sheet cake pan. Either way, you’ll have an easy carrot cake that works for just about any occasion.
Carrot cake is essentially a deliciously spiced cake loaded with carrots, making it just as welcome at breakfast as it is for dessert. Serve a slice with coffee or tea for a simple snack, make it for a birthday, or add it to your Easter dessert table. It also freezes well, so you can make it ahead when you need a homemade dessert without the last-minute baking.
I’ve made plenty of carrot cake recipes over the years, and I love having different sizes and styles to choose from. Sometimes I make a smaller 8-inch round or loaf cake, and other times I go with my carrot Bundt cake. This 9×13 version is especially nice when you want an easy carrot cake recipe that gives you plenty to share.
And while carrot cake is a classic Easter dessert, you definitely don’t need to wait for a holiday to make it. It’s a favorite all year long.
Easy Ways to Customize Your Carrot Cake
I like adding walnuts for a little crunch, but they’re completely optional. You can also add sweetened shredded coconut, crushed or diced pineapple, or raisins to make this carrot cake your own.
If you add pineapple, drain crushed pineapple well first. Then toss the pineapple with a tablespoon or two of the flour from the recipe before adding it to the batter. The flour helps absorb some of the extra moisture and keeps the pineapple from sinking to the bottom of the cake. If you love raisins, you can also stir in about a cup for a classic carrot cake combination.
Best of all, you can keep the recipe simple or load it up with your favorite carrot cake additions. Either way, you’ll end up with a moist, flavorful 9×13 carrot cake that’s easy enough for a weekday treat and special enough for a celebration.
If you don’t prefer icing or frosting, you can serve it plain or sprinkle on some powdered sugar for a simple addition, no matter how you serve this carrot cake… you’ll just be happy you did. It’s so delicious!
I like to keep things simple, so slathering on some cream cheese frosting is usually my go-to…, but if I don’t have any cream cheese, or forget to buy it, I make my Alternative Cream Cheese Frosting Recipe.
Frosting tips:
With Spring upon us, I took some frosting from the batch and used some orange and green food coloring to make a quick swirled carrot and stem. No need to be all perfect just make a carrot shape with swirls or lines and add a green stem and you’re all set for the perfect carrot cake decoration.
What oil should I use to make carrot cake?
I prefer to use avocado oil, but you can use vegetable oil or corn oil if you prefer.
Should I refrigerate Carrot cake with cream cheese frosting?
Yes, refrigerate the cake if you’re not serving it the day it’s made. It’s my preference to refrigerate the cake and get it cold before I frost the cake, even if I’m serving it the same day I make it. An hour or two in the fridge will set up the cake nicely, make it not be so “fluffy,” and help the frosting set up quickly, especially if it’s warm in the kitchen. Then place it in the fridge to set the frosting on the cake. Take the cake out of the fridge 30-60 minutes before serving.
Carrot Sheet Cake
Ingredients
- 2 eggs
- 2/3 cup oil
- 2 tablespoons vanilla extract
- 2 cups sugar
- 2 cups flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon dry ginger
- 1 cup whole milk
- 2 cups grated carrots about 3 medium carrots
- 1 cup chopped walnuts
optional
- 1 cup drained pineapple pieces chopped mix with 1-2 tablespoons flour so it doesn’t sink in the cake
- 1 cup sweetened shredded coconut
- 1 cup raisins
frosting
- 4 oz cream cheese room temperature
- ½ cup 4 oz butter, room temperature
- Pinch of salt if using unsalted butter
- 4 cups powdered sugar
- 2 tablespoons heavy cream or milk heavy cream whips up nicer and thicker
- ½ teaspoon vanilla extract
- optional-orange and green food color
Instructions
- Prepare a 9×13 pan with a baking spray (not just an oil spray) or grease and flour the pan.
- In a large mixer bowl, beat eggs, oil, vanilla, and sugar on medium speed until smooth.
- Add in flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Slowly pour in milk and mix on low to combine.
- Stir in carrots and walnuts until well-mixed. (If using additional items add them now)
- Pour batter into the prepared cake pan.
- Bake at 350° degrees for 20-30 minutes or until a toothpick comes out clean.
- Allow the cake to cool for 15 minutes, or until the pan is cool to the touch, then turn it out onto a cooling rack.
- Place on serving plate, or leave in pan.
- Cool completely before icing.
- In the bowl of a mixer whip butter and cream cheese, then add powdered sugar, cream, and vanilla (salt if adding) until smooth.
- Portion out a small amount of frosting to tint some with orange food coloring and a couple of tablespoons of frosting to tint green.
- Spread cream cheese frosting over the cooled cake with an offset spatula or with the back of a spoon creating a little swirl.
- Then pipe on the carrot design and stem.
