Single Layer Carrot Cake with Cream Cheese Frosting

This simple single layer carrot cake recipe with fluffy cream cheese frosting is positively loaded with carrots and uses melted butter and spices like cinnamon and nutmeg for cozy flavor in a classic spring cake. Use this easy recipe to make a one layer 8 inch, 9 inch, or 6 inch small carrot cake.

A Small Carrot Cake Recipe

I can’t lie: carrot cake is actually my favorite cake on earth.  I’m not going to turn my nose up at chocolate ganache cake or lemon olive oil cake or even rhubarb cake, but if you asked me to pick favorites, carrot cake would win every. single. time.

You might notice a small fixation with homemade carrot cake on my website: carrot cake cookies, carrot cake cinnamon rolls, carrot cake scones.  But of course, my favorite one of these recipes I created is this assertively-spiced, chock-full-of-carrots, honest-to-goodness simple carrot cake  As a single layer cake, of course.

This easy carrot cake recipe is part of my ongoing series of single layer cake recipes.  In my research, there aren’t many frosted cake recipes specifically designed to be one layer or scaled down for two people (i.e., not a sheet cake).  I’m more than happy to step up to the plate! It’s not all that hard to turn your favorite layer cakes into single layer cakes, but you have to be good at proportions. I’ve done the experimentation for you!

What size cake pan can I use?

You have options! This small carrot cake recipe will make:

• One single layer 8 inch cake (round or square) – my preferred size for a thick cake layer, OR
• One single layer 9 inch cake (round or square) – will be a bit thinner, OR
• One double layer 6-inch cake (if you make the full recipe), OR one single layer 6-inch cake if you cut the recipe in half

The different cake pan sizes will require a different baking time, but I give detailed instructions in the recipe card below so you’ll know exactly what you need to do!

Why this is the best carrot cake recipe

I actually made this cake for my husband Brian’s birthday last weekend, and we ate it for breakfast in bed (with bacon on the side, YOLO) with no regrets.  Carrot cake was also our wedding cake, so, you know, we like it a little.

Let’s talk about what makes this single layer carrot cake great:

• It is chock full of carrots.  This isn’t some namby-pamby spice cake masquerading as a carrot cake, as most box mixes and commercially made carrot cakes will be.  No.  We’re getting maximum bang for our carrot buck – 2 full cups of grated carrots in this baby.
• Coconut/Nuts/Raisins optional.  Use what you like.
• No mixer required for the cake.  This is a bowl and whisk operation, just the way I like it.  Ideally, you whisk the dry and wet ingredients separately and then add one to the other, but you can do the whole thing in one bowl and I won’t tell (I’ve done it).
• Fan favorite Cream Cheese Frosting.  It’s (intentionally) not as sweet as traditional cream cheese frosting so the tangy flavor is pronounced, and it is whipped until perfectly fluffy. Need I say more?
• A great spring or Easter cake for a smaller gathering! This is perfect for 6-8 people to eat in one sitting, or for 2-4 people with leftovers for a couple days.

Ingredients

I like a simple carrot cake without a lot of add-ins, so that’s what you’ll see in this ingredient list.

For the carrot cake:

• All-purpose flour – I highly recommend weighing the flour using a kitchen scale for most accurate results. It’s more precise than using a measuring cup and there are fewer dishes to clean!
• Cozy, warm spices: cinnamon, nutmeg, and a pinch of ginger and cloves if you like
• Baking powder and baking soda
• Unsalted butter. I use melted butter instead of vegetable oil in this carrot cake because I think it gives superior flavor, but you could use canola oil or olive oil if you prefer.
• Brown sugar – for deeper caramelized flavor
• Eggs
• Grated carrots. NOTE: Grate the carrots at home instead of using pre-shredded carrots.  Sorry.  Pre-grated carrots are too thick and dry, and they won’t soften and bake into the cake properly. Use a box grater; it really doesn’t take that long (only 2-3 carrots needed) and it’s worth it.  Using a food processor to grate them is possible, but make sure you get it down to really really small pieces so they can soften enough while baking.
• Unsweetened shredded coconut (optional) – you can leave it out or use raisins or chopped nuts instead

For the fluffy, less sweet cream cheese frosting:

• Cream cheese (full fat recommended – use the block of cream cheese, not the tub)
• Unsalted butter
• Powdered confectioner’s sugar (only 1 cup, about half of what most recipes call for; use even less if you prefer)
• Vanilla bean paste or vanilla extract
• Salt

Recipe Steps

For the one layer carrot cake:

1. Preheat your oven to 350 degrees F. Grease an 8-inch round, 9-inch round, or 6-inch round cake pan (cut recipe in half if using a 6-inch pan). Line the bottom of the pan with parchment paper.
2. In a medium bowl, whisk the dry ingredients: flour, baking powder, baking soda, cinnamon, nutmeg, and salt.  Set aside.
3. In a large bowl (I use a glass bowl) in the microwave, or on the stove, melt the butter.  Let it sit for a couple minutes to cool, then whisk in the brown sugar, followed by the eggs one at a time, until combined and smooth.
4. Dump the dry ingredients into the bowl with the wet ingredients and stir together until well-combined and no lumps remain.  
5. Fold in the carrots and shredded coconut until evenly distributed.
6. Pour the cake batter into the prepared pan, smooth out the surface, and bake for 28-32 minutes if using a 9-inch round pan, 32-34 minutes if using an 8-inch round or square pan, or 18-21 minutes if using a 6-inch round pan, until cake springs back when touched and a tester inserted in the center of the cake comes out clean or with a few moist crumbs attached.
7. Let cake cool in pan on a rack for 10 minutes, then invert the pan onto the rack to release the cake, remove the parchment from the bottom, and flip back right side up onto a cake plate. Let cake cool while you prepare the frosting.

For the cream cheese frosting:

1. In a large bowl using an electric mixer (stand mixer with the whisk attachment, or a hand mixer), beat cold cream cheese and room temperature butter at medium speed, then high speed until pale and very fluffy – this should take 2-3 minutes. You want to incorporate as much air as possible into the mixture to make it light and fluffy. Add the powdered sugar, vanilla, and pinch of salt, and beat at medium to high speed until fully combined and light.
2. Spread top of the cake (cooled) with cream cheese frosting. It should make a thick layer, and can be swirled in pretty patterns with an offset spatula (I like this one). 
3. Decorate the outer edges of cake with additional grated carrots and chopped walnuts or pecans if desired. Serve!

Storage

Unfrosted carrot cake will keep at room temperature in an airtight container for up to 3 days, or in the refrigerator for up to 1 week. For longer storage, freeze cake for up to 3 months; wrap in plastic wrap and store in a freezer bag. Defrost overnight in the fridge or at room temperature for 2 hours before using.

Frosted carrot cake must be refrigerated due to the cream cheese in the frosting. It will be fine at room temperature for 3-4 hours, but refrigerate, covered, after that for up to 5 days. Frosted cake can be frozen, either in individual slices in containers for easy reheating, or place the entire cake uncovered in the freezer for an hour to harden the frosting, then wrap tightly and store in freezer for up to 3 months. Defrost overnight in the refrigerator before serving.

Additions and Substitutions

• Add-ins: I used shredded coconut here but you could also use raisins or chopped nuts instead. I would not recommend using crushed pineapple as this is already a moist cake and I think it would be too much.
• Butter: you can use a neutral-flavored oil in place of the melted butter.
• Gluten-free: substitute an equal weight of gluten-free all-purpose flour mix that contains xanthan gum. I tested and like Bob’s Red Mill Gluten Free 1:1 Baking Flour.
• 6 inch cake: cut the entire recipe in half for a single layer 6-inch carrot cake, or bake full recipe in two 6-inch pans and make a layer cake. Instructions in the recipe card.
• Make it a coffee cake: I made this for Easter and it was fantastic! Instead of making a frosting, before baking the cake, mix together a crumble and sprinkle evenly on top of the cake batter: 2 tbsp (28g) melted butter, 2 tbsp (25g) brown sugar, 1/4 cup (30g) all-purpose flour, 1/4 cup (23g) old-fashioned rolled oats, 1/2 cup (56g) chopped nuts, 1/4 tsp cinnamon, pinch of salt. Bake as directed.

More Single Layer Cake Recipes

• Single Layer Chocolate Cake with Chocolate Ganache
• Single Layer Guinness Cake with Irish Cream Frosting
• Single Layer Snickerdoodle Cake
• Single Layer Lemon Cake with Lemon Cream Cheese Frosting
• Berry Buttermilk Cake

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