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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.

Overhead view of a slice of Single Layer Carrot Cake with Cream Cheese Frosting on a plate on a wood background, with the rest of the cake on a serving platter in the background.
Baked cake in a single layer cooling on a cake plate.

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!

Frosted cake on a cake plate and wood surface, with decorative grated carrots on top

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.
A slice of simple one Layer Carrot Cake with fluffy Cream Cheese Frosting, on a white plate and wood table

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
overhead view of frosted carrot cake on a wood table with tea towel and flowers, with decorative carrots and walnuts on top

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!
a slice of one layer carrot cake on a white plate with a fork taking a bite out of it - super fluffy and light cream cheese frosting is visible

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.
overhead view of a fork taking a bite of a slice of cake on a white plate and wooden table background

More Single Layer Cake Recipes

Single Layer Carrot Cake with Cream Cheese Frosting | katiebirdbakes
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4.83 from 45 votes

Single Layer Carrot Cake with Cream Cheese Frosting

Sweet, spiced, and positively loaded with carrots: this easy single layer carrot cake with cream cheese frosting delivers on a spring classic in smaller proportions. 
Prep Time30 minutes
Cook Time35 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: American
Keyword: carrot cake, cream cheese frosting, easter, easy, spring
Servings: 8 slices (1 8-inch or 9-inch round cake)
Author: katiebirdbakes.com

Equipment

  • 1 8-inch / 9-inch round or square cake pan (or see notes for 6-inch cake pan instructions)
  • Electric mixer (optional, for cream cheese frosting)

Ingredients

For the Carrot Cake:

  • 1 cup (125g) all-purpose flour (measured via spoon and level method)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • Pinch ground ginger and/or ground cloves (optional)
  • 1/2 cup (113g) unsalted butter (8 Tablespoons)
  • 3/4 cup (150g) brown sugar (packed)
  • 2 large eggs (room temperature preferable)
  • 2 cups (165g) grated carrots (from 2-3 large carrots)*
  • 1/2 cup (26g) unsweetened shredded coconut (optional – see notes for other add-ins)

For the Cream Cheese Frosting:

  • 4 ounces (113g) cream cheese, cold
  • 1/4 cup (56g) unsalted butter, room temperature (4 Tablespoons)
  • 1 cup (113g) powdered sugar
  • 1/2 teaspoon vanilla bean paste (or 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 an 8-inch round or square, 9-inch round, or 6-inch** round cake pan. 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 28-32 minutes if using a 9-inch round pan, or 32-34 minutes if using an 8-inch round or square pan, until cake springs back when touched and a tester inserted in the center comes out clean or with a few moist crumbs attached. (**See notes for 6-inch cake instructions).
  • 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!

Video

Notes

Storage: Frosted cake will keep, well-wrapped in the refrigerator, for up to 5 days.  I like to microwave leftover pieces of cake on 50% power for 20 seconds to reheat. You can also freeze slices for up to 3 months in containers, or freeze the entire cake for up to 3 months. Allow to defrost overnight in the refrigerator before serving. Unfrosted cake will keep at room temperature for up to 3 days, and can be refrigerated up to a week or frozen up to 3 months.
*I recommend grating the carrots by hand using a box grater, which doesn’t very 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. Pre-shredded carrots are too thick and dry and will not soften correctly!
**6-inch cake instructions: 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. Bake 6-inch pans for 18-21 minutes at 350 degrees F.
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.
  • Make a carrot coffee cake instead: I made this for Easter and it was fantastic! Instead of making the 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.

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127 Comments

    1. Hi Mary – sorry to hear that, as the cake has never turned out dry for me. Can I ask how you measured your flour? I highly recommend weighing it to get the proper amount. Measuring cups can vary in size and it’s easy to pack in too much flour, resulting in a dry cake. Hope you find another recipe you like!

      Reply

  3. Hi Katie,
    Thanks a lot for this lovely recipe, sounds delicious. Could you just please help me by adding the measurements in the metric system? If by chance you have it, would be really great!

    Many thsnks!

    Reply

  4. 5 stars
    This is my favorite thing to make around Easter! It’s delicious, elegant, and not too much fuss. Perfect for a small get together or as a Spring cake for the fam to snack on at home.

    Reply

  5. 5 stars
    Cannot wait to try this perfect sized cake. You did not specify if the shredded coconut was sweetened or unsweetened. Please advise. Thank you.

    Reply

  6. 5 stars
    I made this for a practical, and my teacher loved it. I would like to triple the recipe to make the cake for bigger and filling. Can you give me the measurements please.

    Reply

  7. 5 stars
    Lovely cake and very easy to make! I didn’t use coconut but did add some sultanas to the batter and a little orange zest – also added orange zest to the icing and sprinkled some toasted pecan pieces on top. Definitely saving this recipe!

    Reply

  9. Not sure what I did wrong but it was dry.
    Followed recipe and actually took it out of the oven 5 min early. Maybe I over mixed? But the icing was perfect.

    Reply

    1. Sorry it didn’t turn out the way you hoped, Nancy. Could I ask how you measured the flour? It’s possible if there was too much flour the cake could be dry, and that can happen when the flour is scooped directly from the bag with the measuring cup. Just a thought – thanks for the review!

      Reply

  10. Hi, Katie – I just took the one layer carrot cake out of my oven, and it looks like it will be delicious. One question: one of the earlier comments mentioned using oil rather than butter. How much oil would work in this recipe, and would you recommend a combination of oil and butter? And if so, how much of each? And FYI, your recipe for one layer chocolate cake with ganache is my go to cake for special occasions for my husband and me. Thank you!

    Reply

    1. Hi Ann – you could replace all the butter with oil, or do a 50/50 mix. It’s a 1:1 substitution so it would be 5 tbsp butter and 5 tbsp oil in that case. I hope you enjoy!

      Reply

  11. Really interested in your preference for using butter instead of oil in this carrot cake recipe. Is it because of all the moisture that comes from the 2 cups of carrots. Thanks.

    Reply

  12. 5 stars
    I’ve made this a couple times and always with compliments! My husband and father-in-law both raved about it so I think it’s a winner haha. Can I use mascarpone in place of cream cheese for the frosting as that’s what I have on hand? I want to make it again for Valentine’s Day this week 🙂

    Reply

  14. Hi! Just one question. How long can i leave it outside the refrigerator? Need to take it for a potluck. Will it last for about 3 hours outside the fridge. Will the cream cheese start to be runny??

    Reply

    1. Thanks Patricia! So glad you enjoyed it. Yes, you can freeze the baked cake well wrapped in plastic for up to 3 months. Just leave it out for 2-3 hours to thaw before eating. You can freeze it frosted if you like, but I’d recommend chilling first until completely cold so the frosting isn’t soft when you wrap it.

      Reply

  17. 5 stars
    Easy and so moist! I made it without any subs and it was fantastic with chopped walnuts on top of frosting. The next time I make, oh yes they’ll be a next time :), I will add some crushed pineapple to the mix and use only about a 1/2 cup of coconut so the carrot flavor can be the star. Thanks for sharing this recipe.

    Reply

  18. 5 stars
    I made your cake today for lunch with my sisters-in-law. They were impressed with the flavor, texture and of course, the cream cheese frosting. Thank you for the recipe.

    Reply

    1. Sorry to hear this recipe didn’t turn out as you’d hoped, Jean – let me know if you’d like to troubleshoot at all. You can certainly add less carrot or blot the carrots with paper towels to make sure they aren’t wet when added to the batter.

      Reply

  20. 5 stars
    I made this and it was soo delicious and not super hard or demanding to make! Thank you and I’m so glad I found this recipe ☺️

    Reply

  21. 5 stars
    I made this over the weekend for my dad’s birthday. Carrot cake is his absolute favorite, and I had never found a recipe I was totally in love with, so I decided to give this one a try. I picked it because it didn’t look overly sweet and it was simple. Best choice ever! Everyone absolutely loved it. I made a couple of tweaks…I only had medium eggs so I used two plus an extra egg yolk, I used unrefined coconut oil in place of butter because I only had salted butter and had already added salt to the dry mix, and I folded in chopped walnuts instead of coconut. It was so good! The frosting was perfect…delicious yet not too sweet, and it made the perfect amount for the cake. I will definitely make this again and browse the website for more recipes. Thank you!

    Reply

  26. 5 stars
    I just made this carrot cake today for my husband’s birthday, his favorite. Katie, thank you so much I’m all about one layer cakes and I was going to try to half the recipe that I currently have. Instead I tried this … absolutely delicious! Moist, not overly sweet and it all went together perfectly. I’ve signed up for your emails and will definitely spread the word. 🙂

    Reply

  27. 5 stars
    Thank you for posting this recipe! I’ve never made a carrot cake before, but my mom loves carrot cake so I wanted to try. I was so happy to see a single layer cake as it was meant for just her and my father. This cake was a big hit! My mom said it was one of the best things I’ve ever made. I wish you could see how lovely it turned out. I will definitely be using this recipe again! 😁🥕

    Reply

  28. we dont like coconut what to use instade? can we add some crushed pinapple??? thank you so much it looks fanrastic and tasty 👍

    Reply

    1. Hi Maha, I think crushed pineapple would work, just make sure to dry it with paper towels as thoroughly as you can first so it doesn’t make the cake too moist!

      Reply

      1. 5 stars
        Love this recipe! Lots of carrot compared to many recipes. Turned out more on the dense side for me which I love and sweetness level was just right, not overwhelming. Made it for my daughter’s birthday and got some nice compliments . I substituted pecans for the coconut and ginger instead of nutmeg (I was out of nutmeg). Comes together quite quickly even with grating the carrots. Also a nice size, you don’t need a very big piece with such a nice density and the cream cheese icing.

        Reply

      1. 5 stars
        Cake turned out super moist and not as dense as other store bought carrot cakes. Was well loved, all around.

        Reply

    2. 5 stars
      I agree with Kristen , Katie’s recipes are also on my go to go recipe note book .
      I made this recipe , relaxing butter with olive oil , cake was very sponge , a bit soft , actually felt apart but delicious as it was for myself. 😍

      Reply

  32. 5 stars
    Tried this cake and it was fantastic! Everyone loved it. I didn’t add the shredded coconut, but I did add coconut extract to the frosting. Thanks for the recipe!

    Reply

  33. 5 stars
    This cake was much easier to make than I thought it would be and it was so delicious! I made it for a small dinner party and everyone loved it. I used crushed praline pecans for the decorative topping because I had them on hand. I’ll definitely be making it again.

    Reply

  34. 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

    1. 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

  36. 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

      1. 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

  37. 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

  40. 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

    1. 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

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

    Reply

  43. 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

    1. 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

  44. 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

  45. 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

  46. 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

  47. 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

    1. 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

  49. 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

  51. 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

    1. 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

  52. 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

  54. 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
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  56. 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
  57. Pingback: Parsnip Cake - Katiebird Bakes

  58. 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

    1. 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

  59. 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!

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