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Classic Carrot Cake with Cream Cheese Frosting

Classic carrot cake with cream cheese frosting is baked in a 9x13-inch pan and topped with a smooth, tangy frosting. Finely grated carrots keep the cake moist, while cinnamon adds warm flavor.
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Prep Time 25 minutes
Cook Time 50 minutes
Cooling 2 hours
Total Time 3 hours 15 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 735
Ingredients Equipment Method Notes

Ingredients
  

For the cake
  • 1 nonstick cooking spray for coating the pan
  • 2 cups all-purpose flour
  • 2 tsp baking soda
  • 2 tsp ground cinnamon
  • 1 tsp fine salt
  • 4 eggs large, room temperature
  • 2 cups granulated sugar
  • 1.5 cups vegetable oil
  • 2 tsp vanilla extract
  • 3 cups carrots finely grated
For the cream cheese frosting
  • 1 package (8 oz) cream cheese softened
  • 0.5 cup unsalted butter softened
  • 3 cups powdered sugar
  • 1 tsp vanilla extract
  • 0.125 tsp fine salt

Equipment

  • 1 9x13-inch baking pan
  • 1 electric mixer

Method
 

Make the cake
  1. Heat the oven to 350°F.
  2. Coat a 9x13-inch baking pan with nonstick cooking spray.
  3. Whisk the flour, baking soda, cinnamon, and salt together in a medium bowl.
  4. In a large bowl, whisk the eggs and granulated sugar until combined.
  5. Whisk in the oil and vanilla, then stir in the grated carrots.
  6. Add the flour mixture to the carrot mixture and stir just until no dry streaks remain.
  7. Spread the batter evenly in the prepared pan.
  8. Bake for 40 to 50 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
  9. Cool the cake completely in the pan, about 2 hours.
Make the cream cheese frosting
  1. Beat the cream cheese and butter in a large bowl with an electric mixer on medium speed until smooth, about 2 minutes.
  2. Beat in the powdered sugar a cup at a time on low speed.
  3. Beat in the vanilla and salt until smooth.
Frost and serve
  1. Spread the frosting over the cooled cake.
  2. Cut into 12 pieces.

Notes

For the smoothest frosting, make sure the cake is completely cool before spreading it on. Store covered in the refrigerator for up to 5 days; the frosted cake can be frozen. For a gluten-free option, use a 1:1 gluten-free baking flour in place of the all-purpose flour.