Classic Carrot Cake in a 9x13 Pan
Recipe by:This Carrot Cake recipe was created to deliver the nostalgic flavor of classic carrot cake in a pan that's easy to transport, slice, and share. The batter is whisked in a bowl and baked into soft, moist bars with warm spices, plenty of carrots, and a thick layer of cream cheese frosting.
Ingredients
Carrot Cake Bars
- 1 ¾ cups (385 grams) light brown sugar
- 3 large eggs room temperature
- ¾ cup (177 ml) vegetable oil
- 2 teaspoons (10 ml) vanilla extract
- 2 cups (250 grams) all-purpose flour spooned and leveled
- 1 ½ teaspoons baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ¾ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 2 ¼ cups (288 grams) finely shredded carrots
Cream Cheese Frosting
- 8 ounces (227 grams) full-fat cream cheese softened
- 2 tablespoons (28 grams) butter softened
- 2 cups (240 grams) powdered sugar
- 1 teaspoon (5 ml) vanilla extract
- ⅛ teaspoon salt
Instructions
- Preheat oven to 350°F (177°C). Grease a 9x13-inch baking pan and line with parchment paper if desired for easy removal.
- In a large mixing bowl, whisk together the brown sugar and eggs for about 1 minute, until they start to become foamy. Add the oil and vanilla, and whisk another minute, until the mixture is smooth and slightly thickened.1 ¾ cups light brown sugar, ¾ cup vegetable oil, 3 large eggs, 2 teaspoons vanilla extract
- Whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg thoroughly in a separate bowl. Add the flour mixture to the wet ingredients and fold until only a few streaks of flour remain. Scrape the bottom and sides of the bowl, but do not overmix.2 cups all-purpose flour, 1 ½ teaspoons baking powder, ¾ teaspoon baking soda, ½ teaspoon salt, 2 teaspoons ground cinnamon, ¼ teaspoon ground nutmeg, ¾ teaspoon ground ginger
- Gently fold in the carrots, breaking up any clumps, then spread the batter evenly into the prepared pan.2 ¼ cups finely shredded carrots
- Bake for 28-32 minutes, until the center springs back lightly and a toothpick inserted into the center comes out with a few moist crumbs. The edges should be set but not dark.
- Cool completely in the pan before frosting.
- To make the frosting, beat the cream cheese until smooth and creamy. Gradually add the powdered sugar, then mix in the vanilla and salt. Beat until light and spreadable.8 ounces full-fat cream cheese, 2 cups powdered sugar, 1 teaspoon vanilla extract, ⅛ teaspoon salt
- Spread evenly over the cooled cake.
Notes
Storage: Because of the cream cheese frosting, these bars should be refrigerated. Cover the pan tightly or transfer the bars to an airtight container. They keep well for about 4 days.
Freezing: The unfrosted carrot cake bars freeze well. Wrap the cooled bars tightly in plastic wrap, then place them in a freezer-safe container or bag for up to 2 months. Thaw overnight in the refrigerator and frost before serving.
Mix-Ins: This recipe is written for a classic carrot cake flavor, but you can add ½ cup of raisins or ¾ cup of chopped walnuts or pecans into the batter, along with the carrots.
Equipment
Nutrition
Calories: 305kcal | Carbohydrates: 43g | Protein: 3g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 39mg | Sodium: 215mg | Potassium: 113mg | Fiber: 1g | Sugar: 32g | Vitamin A: 2629IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 1mg
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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