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March 28, 2018 By Katie 54 Comments

Single Layer Carrot Cake with Cream Cheese Frosting

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Sweet, spiced, and positively loaded with carrots: this single layer carrot cake with cream cheese frosting delivers on a spring classic in smaller proportions.   (Jump to Recipe) 

Single Layer Carrot Cake with Cream Cheese Frosting | katiebirdbakes

I can’t lie: carrot cake is actually my favorite cake on earth.  I’m not going to turn my nose up at chocolate cake or banana cake or even a really good vanilla cake with raspberry filling and chocolate frosting (that does sound good right now), but if you asked me to pick favorites, carrot cake would win every. single. time.

Which is why it’s high time that we had a recipe for a true carrot cake on this little blog.

Oddly, I’ve created recipes that mimicked carrot cake on here: carrot cake cinnamon rolls, carrot cake scones.  But up until now, we didn’t have the real deal, assertively-spiced, chock-full-of-carrots, honest-to-goodness carrot cake, and I’m fixing that today.  As a single layer carrot cake, of course.

Single Layer Carrot Cake with Cream Cheese Frosting | katiebirdbakes

I think I’m going to start a series on single layer cakes (I guess I have already, since this is the third one I’ve posted in the past couple months).  The thing is, I like cake, but when there’s only two of us around, making a double or triple layer cake just isn’t a good idea.  Not only does it use an outrageous amount of butter and sugar, but layer cakes are a finicky hassle to deal with – all that stacking and spreading and crumb coats and turntables and frosting ratios….ugh.  Then, after all that, we have a giant cake sitting around the house and only two of us to eat it, which isn’t necessary or advisable for anyone involved.

Thus, my penchant for single layer cakes.

Single Layer Carrot Cake with Cream Cheese Frosting | katiebirdbakes

I’m slightly surprised to find that when googling this for research, there aren’t all that many recipes specifically for single layer cakes out there.  There are some, like coffee cakes or yogurt cakes or classic Italian cakes, that are designed to be a single layer and made in a springform pan, but there really aren’t all that many classic frosted cakes that have been turned into single layer versions (at least not that I found).  I’m more than happy to step up to the plate.

Single Layer Carrot Cake with Cream Cheese Frosting | katiebirdbakes

It’s really not all that hard to turn your favorite layer cakes into single layer cakes, but you have to be good at proportions.  I really don’t mind doing all the math for you when I get results like these.

Single Layer Carrot Cake with Cream Cheese Frosting | katiebirdbakes

I actually made this cake for Brian’s 30th 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.
  • Yes, you have to grate the carrots.  Sorry.  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.
  • There’s coconut in there too.  You don’t have to add it if you don’t like it.  If you do like it, you’re going to love this.
  • 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).
  • Cream. Cheese. Frosting.  Need I say more?

Single Layer Carrot Cake with Cream Cheese Frosting | katiebirdbakes

Should you add grated carrots and chopped walnuts or pecans on top as decoration?  I say life is too short not to.

Single Layer Carrot Cake with Cream Cheese Frosting | katiebirdbakes
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4.94 from 16 votes

Single Layer Carrot Cake with Cream Cheese Frosting

Sweet, spiced, and positively loaded with carrots: this single layer carrot cake with cream cheese frosting delivers on a spring classic in smaller proportions. 
Prep Time30 mins
Cook Time35 mins
Total Time1 hr 5 mins
Servings: 1 9-inch round cake (8 servings)
Author: katiebirdbakes.com

Ingredients

For the Carrot Cake:

  • 1 cup all-purpose flour (measured via spoon and level method)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 10 tablespoons unsalted butter (1 stick + 2 tablespoons)
  • 3/4 cup packed brown sugar
  • 2 large eggs (room temperature preferable)
  • 2 cups grated carrots (from 2-3 large carrots)*
  • 1/2 cup shredded coconut (optional)

For the Cream Cheese Frosting:

  • 4 ounces cream cheese, cold
  • 1/4 cup (1/2 stick) unsalted butter, room temperature
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • Extra grated carrots and/or chopped walnuts or pecans, for decoration (optional)

Instructions

For the Carrot Cake:

  • Preheat your oven to 350 degrees F. Grease a 9-inch round cake pan. I also like to line the bottom of the pan with parchment paper, to give extra insurance that the cake will come out cleanly. Just trace the bottom of the pan on a sheet of parchment paper and cut it out, then place inside the pan.
  • In a medium bowl, whisk the dry ingredients: flour, baking powder, baking soda, cinnamon, nutmeg, and salt.  Set aside.
  • In a large microwave-safe bowl (I use a large glass bowl), 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.
  • Dump the dry ingredients into the bowl with the wet ingredients and stir together until well-combined and no lumps remain.  
  • Fold in the carrots and shredded coconut until evenly distributed.
  • Pour the batter into the prepared pan, smooth out the surface, and bake for 35 minutes, or until cake springs back when touched and a tester inserted in the center comes out clean.
  • 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:

  • In a large bowl using a stand mixer with the whisk attachment, or a hand mixer, beat cream cheese and butter at 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 salt, and beat at medium to high speed until fully combined and light.
  • Spread cooled cake 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). 
  • Decorate the outer edges of cake with additional grated carrots and chopped walnuts or pecans if desired. Serve!

Notes

Cake will keep, well-wrapped in the fridge, for up to 4 days.  I like to microwave leftover pieces of cake on 50% power for 20 seconds to reheat.
 
*I grated the carrots by hand using a box grater, which sounds like a lot of work but doesn't actually take all that long, since you only need 2-3 large carrots to get 2 cups worth of grated carrots.  You can also grate them in a food processor, but make sure they are very finely grated or they may not soften enough as the cake bakes.

Like this recipe?  Please rate it and leave a comment, and sign up for my email list to receive my recipes straight to your inbox every time I post!

Single Layer Carrot Cake with Cream Cheese Frosting | katiebirdbakes

Related Posts:

  • Single Layer Lemon Cake with Lemon Cream Cheese FrostingSingle Layer Lemon Cake with Lemon Cream Cheese Frosting
  • Single Layer Gingerbread Cake with Cream Cheese FrostingSingle Layer Gingerbread Cake with Cream Cheese Frosting
  • Single Layer Guinness Cake with Irish Cream FrostingSingle Layer Guinness Cake with Irish Cream Frosting
  • Single Layer Chocolate Cake with Chocolate GanacheSingle Layer Chocolate Cake with Chocolate Ganache

Filed Under: Cakes, Date Night, Dessert, Holiday, Recipes, Single Layer Cakes, Spring

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Comments

  1. Soumya says

    December 31, 2020 at 1:51 am

    4 stars
    Hi, just made the cake this afternoon. It’s so yum! But…and I don’t know if this is exactly a negative…it’s so soft and spongy that it kind of fell apart coming out from the cake pan.Anything I can do to change that?Were the grated carrots too wet maybe? Should I squeeze some water out if them before folding them in?

    Reply
    • Katie says

      January 5, 2021 at 11:43 pm

      If your carrots were really wet, that might have been the issue!

      Reply
  2. nicole says

    December 14, 2020 at 6:54 am

    can this recipe be doubled and still bake in a 9 inch pan?

    Reply
    • Katie says

      December 16, 2020 at 5:36 pm

      Hi Nicole – you’d have to bake it in two 9-inch pans if you doubled it, or one 9×13″ pan. I think it would work just fine though. Hope that helps!

      Reply
  3. Shruthi Shankar says

    December 13, 2020 at 8:01 am

    5 stars
    Lovely cake! Moist and delicious. I used olive oil instead of butter and added some pecans. It didn’t even need frosting. Thank you for an awesome recipe

    Reply
    • Katie says

      December 13, 2020 at 11:40 pm

      Love the idea of using olive oil – it adds great texture to cakes! So glad you enjoyed this easy carrot cake recipe Shruthi 🙂

      Reply
    • Muriel Duhamel says

      December 20, 2020 at 11:25 am

      How much olive oil did you use. Please and Thank You

      Reply
      • Katie says

        December 20, 2020 at 10:25 pm

        Hi Muriel – it would be the same amount as the butter, 10 tablespoons! Which is the same as 1/2 cup plus 2 tablespoons. Hope you love the recipe!

        Reply
  4. Michelle says

    November 8, 2020 at 7:49 pm

    5 stars
    This was so easy to make and so delicious!! I am not some kind of pro in the kitchen, but you wouldn’t know it with how great this cake came out. Can’t wait to try more of your recipes!

    Reply
    • Katie says

      November 11, 2020 at 11:00 pm

      I’m so glad to hear that Michelle, thank you 🙂

      Reply
  5. Betty-Lou says

    November 5, 2020 at 8:50 am

    5 stars
    SO delicious 😋
    The best carrot 🥕 cake I have ever eaten.
    Thank you 🙏🏻

    Reply
    • Katie says

      November 11, 2020 at 11:00 pm

      YAY! Thank you so much.

      Reply
  6. Sade says

    July 21, 2020 at 2:37 pm

    Amazing!!! My mother in law loved it. Making it again and again and again!

    Reply
    • Katie says

      July 27, 2020 at 12:33 pm

      Fantastic! So glad you both enjoyed 🙂

      Reply
  7. Claire says

    July 10, 2020 at 6:05 pm

    5 stars
    WOW! This recipe is a keeper. A wonderful carrot cake with a light cream cheese frosting…..who knew you could make such scrumptious cake that wasn’t hard to put together!

    Reply
    • Katie says

      July 20, 2020 at 4:47 pm

      YAY! Thank you Claire! I am so glad you enjoyed it!

      Reply
  8. Anjana says

    July 10, 2020 at 4:59 pm

    Should I double the recipe if I only have a 6 inch cake pan?

    Reply
    • Katie says

      July 20, 2020 at 4:47 pm

      I would cut the recipe in half if you only have a 6 inch pan. It will fit perfectly! Or you can make a full recipe and make two 6 inch layers!

      Reply
  9. Pren says

    June 30, 2020 at 10:01 am

    Is this cake really moist? Looking for a great carrot cake recipe for just the 2 of us that is really moist?

    Reply
    • Katie says

      July 3, 2020 at 6:42 pm

      Yes it is! Hope you enjoy it!

      Reply
  10. Sandra Ortiz says

    June 18, 2020 at 8:08 pm

    5 stars
    I am about to make this cake, but noticed what I think is a mistake in the ingredients. I believe 10 T of butter is 1/2 stick of butter plus 2T, but the recipe says 1 stick + 2T. I noticed someone else used oil, rather than butter and mentioned using 1/2 c + 2T and it came out good, so I trust the whole stick of butter is just a typo. Can’t believe I’m the first one to notice it, but you should maybe fix it before someone uses WAY too much butter?

    Made the chocolate cake last week (using cream cheese frosting instead of the ganache) and it came out just great! Hurry up and create some more of these one-layer recipes. I think you’re on to something.

    Reply
    • Katie says

      June 22, 2020 at 11:35 am

      Thanks for the comment, Sandra! It’s actually not a typo – one standard stick of butter is 8 Tablespoons, or 1/2 cup. 10 Tablespoons is 1 stick (8 Tablespoons or 1/2 cup) plus 2 Tablespoons. Let me know if you have any other questions! Hope you love the cake!

      Reply
  11. Barbara says

    May 18, 2020 at 8:39 pm

    5 stars
    This is a great recipe. I like this single layer cake for my household. I would lighten the nutmeg to 1/8 tsp instead of 1/4 tsp next time. I substituted chopped pecans for coconut, but you can substitute raisins or pineapple or mix and match your favorites, as long as you watch your ratios.

    Reply
    • Katie says

      May 18, 2020 at 10:20 pm

      So glad you enjoyed it! Thank you!

      Reply
  12. MillyMol says

    May 18, 2020 at 3:00 pm

    5 stars
    Interestingly, this came out quite dense (almost like Christmas pudding) for me, could it be because I reduced the sugar by about a 1/3? I actually like it that way, but it wasn’t ‘airy’ or light. I’m enjoying it at room temp or heated up with a dollop of coconut yoghurt/creme fraiche mixed – YUM! I added a DS of chopped walnuts, sultanas & a little grated apple. I will make it again. Thanks!

    Reply
    • Katie says

      May 18, 2020 at 10:26 pm

      So glad you enjoyed it!

      Reply
  13. joan says

    May 7, 2020 at 3:40 pm

    hey katie, So glad to find a 1-layer recipe, BUT can i substitute white sugar for the brown? Hate to go out during lockdown for just that one ingredient…but i will if i need to. Thanks!!

    Reply
    • Katie says

      May 7, 2020 at 6:00 pm

      Hi Joan – yes, that will work just fine! No need to go out again 😉

      Reply
  14. Amy K. says

    April 29, 2020 at 9:42 pm

    I like the way this recipe sounds, however I don’t have powdered sugar & don’t have a food processor…never really bake a lot nor do I feel the need for it. Can I somehow use regular sugar for the frosting? Like heating the ingredients with the sugar which will help it melt?
    Trying not to leave the house due to quarantine 😞

    Reply
    • Katie says

      April 30, 2020 at 10:37 am

      Hi Amy, if you have a blender you can just blend regular sugar on high speed until it becomes the consistency of powdered sugar. Then measure and use as directed!

      Reply
  15. rachel@makairaco.com says

    April 25, 2020 at 10:08 pm

    Just made it, thank you for providing a 1 layer easy recipe. I added a slice. of grated pineapple and some golden raisins and cut part of the coconut.

    Thank you – great recipe!

    Reply
    • Katie says

      April 26, 2020 at 6:15 pm

      Thank you Rachel! So glad you enjoyed this!

      Reply
    • thaz says

      June 24, 2020 at 6:18 am

      Can i use sunflower oil instead of butter?

      Reply
      • Katie says

        June 24, 2020 at 9:51 am

        Yes!

        Reply
  16. Renee says

    April 16, 2020 at 1:40 pm

    5 stars
    This is a quick and delicious recipe. I have Celiac Disease so I used White Gold All Purpose Gluten-free flour and kept everything else the same. This recipe is my favorite carrot cake recipe I have found. It truly tastes like a carrot cake from a bakery. The cake is perfectly seasoned and textured, and the frosting is smooth and delicious. I will be making this recipe again sometime next week. I love this cake!

    Reply
    • Katie says

      April 19, 2020 at 11:40 pm

      Thank you so much, Renee! So glad you were able to enjoy this cake with the GF flour 🙂

      Reply
  17. Njide says

    April 7, 2020 at 12:54 pm

    I’m about to try this. Can I add cocoa powder to it to make it a chocolate carrot cake

    Reply
    • Katie says

      April 15, 2020 at 2:30 pm

      I can’t say how that would turn out as i have not tried it!

      Reply
  18. Julia says

    March 29, 2020 at 4:20 pm

    5 stars
    Never commented on a blog recipe before but this was a dream. Every carrot cake recipe online was a triple decker monstrosity that would’ve been impossible for me and the fiance could eat alone during social distancing. This recipe was perfect and the cream cheese frosting was the absolute perfect consistency, by far the best recipe I’ve seen for it! I did substitute 1/2 cup+2tbsp vegetable oil for butter as we’re trying to conserve butter and reduce trips to the store, but did just fine moisture wise. My words are dating this comment so hopefully someday we’ll look back and this period will all be a distant nightmare, but yes, this carrot cake made a lonely week during Coronavirus a million times better. Thank you!

    Reply
    • Katie says

      April 2, 2020 at 11:20 pm

      Thank you so much, Julia! I am so glad this recipe worked with what you had on hand. Single layer cake recipes are a go to for me. Stay safe 🙂

      Reply
  19. Hank says

    March 8, 2020 at 5:23 pm

    5 stars
    Fantastic recipe, thank you. I just made it last night for my girlfriend’s birthday and she loved it. Topped it with chopped walnuts and next time I’ll add some raisins. Love that I was able to bake the cake in between coming home from work and going out to dinner. Thankful for this great single layer recipe… I’ll have to check out the others. Perfect for two and so much less involved.

    Reply
    • Katie says

      March 18, 2020 at 10:21 pm

      Thank you so much, Hank! So glad you enjoyed it.

      Reply
  20. Madethisjustforthiscomment says

    January 30, 2020 at 4:25 pm

    5 stars
    A purely fantastic cake. I made this for a birthday and he loved it. Great cake

    Reply
    • Katie says

      February 4, 2020 at 10:41 am

      Thank you so much! I’m so glad you enjoyed it!

      Reply
  21. CalicoJack says

    June 29, 2019 at 2:04 pm

    5 stars
    Many thanks for this fab carrot cake recipe. It was simple enough for a baking novice like me to prepare… and turned out delicious!

    Reply
    • Katie says

      June 30, 2019 at 9:56 pm

      Thank you very much! I’m so glad you enjoyed it!

      Reply
  22. Em says

    February 3, 2019 at 5:32 am

    5 stars
    This recipe is god sent! I was looking for a carrot and coconut recipe but could not find a single one that was 1 layered. I resigned myself to just a carrot recipe and yours looked the best! I then discovered it has coconut in it too 🙂 Make my day, I am off to make this now. You should definitely add ‘coconut’ as a meta tag as it did not show up in my search for ‘coconut carrot 1 layer cake’. I will definitely be returning to your site often in my hunt for 1 layered cake recipes. Thank for doing the math!

    Reply
    • Katie says

      February 3, 2019 at 10:24 pm

      Yay! Thanks Em! I am so glad it fit what you were looking for!!

      Reply
  23. Maria says

    December 15, 2018 at 9:16 am

    5 stars
    Hi Katie, thank you for the recipe! It was delicious. I omitted the shredded coconut and added chopped walnuts instead. I also halved the recipe to fit my 6-inch pan – there are only two of us too, and I always make cakes not only single-layer, but also tiny (only 4 servings!) 🙂 This recipe was so good, however, that I’ll make it in my 9-inch pan later as well.
    I feel like carrot cake is so underappreciated for some reason, but it’s definitely one of my favourite cakes!

    Reply
    • Katie says

      December 19, 2018 at 12:28 pm

      Thank you Maria!! I agree, not enough people know how amazing carrot cake is. So glad you enjoyed this and so great to know that it works to halve it!

      Reply
  24. Thomas says

    April 5, 2018 at 10:50 pm

    5 stars
    Hi Katie,
    I made this wonderful single layer carrot cake for Easter, and it was excellent. I also shared leftovers and made a few more friends happy. I really liked this recipe because the cake turns out really light, it’s not as dense as my other carrot cake recipe. I made a couple of additions, 4oz crushed pineapple, 2 tbs burbon whiskey, and I toasted the coconut. The only complaints I recieved, where ‘no walnuts’… so next time i’ll Add 1/2 cup chopped walnuts and probably add some grated orange zest to the cream cheese frosting. Thanks so much for this recipe!

    Reply
    • Katie says

      April 8, 2018 at 12:08 pm

      Hi Thomas, I love your additions to the recipe! Thanks so much for the comment.

      Reply

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I'm Katie: attorney by day, baker by night. I'm sharing sophisticated yet approachable recipes to convince you that if you can read, you can bake! Thanks for being here. Read More...

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