The Perfect 9×13 Carrot Cake with Cream Cheese Frosting
When it comes to dessert, few things hit the spot like a perfectly baked carrot cake with cream cheese frosting. This carrot cake recipe delivers moist, bouncy cake that’s packed with flavor and topped with a luscious cream cheese frosting that boasts just a hint of coconut. The best part? It’s all baked in a trusty 9×13 pan, making it easy to prepare for any gathering.
The Secret to the Perfect Carrot Cake
This carrot cake recipe stands out for its finely grated carrots. Instead of biting into unsightly shards of carrot, the finely grated pieces integrate seamlessly into the batter, ensuring a uniform texture and consistent flavor. Every bite is perfectly moist and balanced, with just the right amount of spice and sweetness. Do not be tempted to use the shred attachment of your food processor to grate the carrots. Believe me, I tried. Unless you have a fine grate attachment, use the box grater for this job.
A Frosting with a Twist
The cream cheese frosting is the crowning glory of this cake. It’s creamy, slightly tangy, and just sweet enough, with a subtle coconut flavor from 1/2 teaspoon of coconut extract. The coconut brings a touch of troical flair without overpowering the classic cream cheese flavor. It’s the same frostng recipe I use for my Tom Cruise Cake. It’s absolutely divine. If you hate coconut, substitute with vanilla extract. The ratio of frosting to cake is perfect – just enough to compliment the moist cake base.
Carrot Cake with Cream Cheese Frosting
Ingredients
- 1 lb carrots peeled, finely shredded
- 2 c flour
- 2 tsp baking soda
- 1 tsp kosher salt
- 2 tsp cinnamon
- 2 c sugar
- 4 large eggs
- 1 1/3 c vegetable oil
- 1 tbsp molasses heaping
- 1 tsp vanilla
Coconut Cream Cheese Frosting
- 1/2 c salted butter (1 stick) softened
- 4 oz cream cheese (1/2 brick) softened
- 2 c powdered sugar
- 1/2 tsp vanilla extract
- 1/2 tsp coconut flavor (extract)
- 1 tbsp half and half
Instructions
- Preheat oven to 350 degrees.
- Peel and finely grate carrots using the fine shred side of a box grater. Set aside.
- To a bowl add your dry ingredients of flour, baking soda, salt and cinnamon. Whisk. Set aside.
- To a separate bowl or stand mixer add sugar, oil and molasses. Beat until everything is incorporated.
- Add the four eggs one at a time, beat until incorporated. Add the vanilla, beat 30 seconds more.
- Slowly add the dry ingredients. Beat for 1 minute on medium to high speed. Scrape the bowl and beat again until everything is mixed and there are no lumps.
- Add the shredded carrots and beat until just combined.
- Pour batter in a prepared or parchment lined 9x13 dish or pan.
- Bake at 350 for 40-45 minutes or until a toothpick comes out clean.
- Cool for several hours before icing.
- While the cake cools make the icing by adding softened butter and cream cheese to a stand mixer fitted with the whisk attachment or beat with a hand mixer. Beat together. Slowly add the powdered sugar to avoid any spillovers. Beat on low until incorporated. Add vanilla, coconut flavor and half & half. Beat on high until fully mixed and smooth.
- Ice the cooled cake. Cut into 12-15 pieces.