Single Layer Carrot Cake

Why You’ll Love This Recipe

This carrot cake is rich with the warmth of cinnamon and the crunch of walnuts in each bite. The addition of brown butter in the cream cheese frosting brings a depth of flavor that pairs wonderfully with the sweetness of the cake. Whether you’re a carrot cake enthusiast or trying it for the first time, this easy-to-make cake will leave you craving more.

Ingredients

• 1 ¼ cups all-purpose flour

• ½ tsp baking soda

• ¼ tsp salt

• ½ tsp ground cinnamon

• ½ cup vegetable oil

• 2 large eggs

• ½ cup brown sugar

• ½ cup granulated sugar

• 1 tsp vanilla extract

• 1 ½ cups grated carrots (about 2 medium-sized carrots)

• ¼ cup chopped walnuts (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 350°F (175°C) and grease a 6-inch round cake pan.

2. In a bowl, whisk together flour, baking soda, salt, and cinnamon.

3. In another bowl, whisk the eggs, vegetable oil, brown sugar, granulated sugar, and vanilla extract until smooth.

4. Add the dry ingredients to the wet ingredients and stir until just combined.

5. Fold in the grated carrots and chopped walnuts (if using).

6. Pour the batter into the prepared cake pan and smooth the top.

7. Bake for 30-35 minutes or until a toothpick comes out clean.

8. Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

For the frosting:

1. In a saucepan, melt butter over medium heat and cook until it turns a golden brown color. Let it cool slightly.

2. In a bowl, beat together the browned butter, cream cheese, powdered sugar, and cinnamon until smooth and creamy.

3. Spread the frosting over the cooled cake.

Servings and Timing

• Servings: 8-10 slices

• Prep Time: 15 minutes

• Cook Time: 30-35 minutes

• Total Time: 45-50 minutes

Variations

• Nuts: Add chopped pecans or leave out the nuts if you prefer.

• Vegan Version: Use flax eggs and a dairy-free cream cheese to make this recipe vegan.

• Spices: Add a pinch of nutmeg or allspice for an extra burst of flavor.

Storage/Reheating

Store leftover carrot cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. For longer storage, freeze the cake (without frosting) for up to 3 months. Thaw in the fridge before serving.

FAQs

Can I use a different size cake pan?

Yes, you can use an 8-inch or 9-inch round pan, but be sure to adjust the baking time accordingly. The cake will bake faster in a larger pan.

Can I use pre-grated carrots?

Yes, but freshly grated carrots yield the best texture and moisture for the cake.

How do I make the frosting without brown butter?

Simply use unsalted butter at room temperature and omit the cinnamon for a classic cream cheese frosting.

Can I use a different nut instead of walnuts?

Pecans work wonderfully as a substitute for walnuts.

How do I know when the cake is done?

Insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs, the cake is done.

Can I make this cake ahead of time?

Yes, you can make the cake a day or two ahead and store it in an airtight container. Frost before serving.

How do I freeze this cake?

Wrap the cooled, unfrosted cake tightly in plastic wrap and foil, then store it in the freezer for up to 3 months.

Is this cake gluten-free?

This recipe uses all-purpose flour, but you can substitute a gluten-free flour blend for a gluten-free version.

Can I double this recipe?

Yes, you can double the recipe and bake in a 9×13-inch pan. Increase the baking time slightly.

Can I add raisins to the batter?

Yes, raisins are a great addition to carrot cake. Add about ½ cup of raisins to the batter before baking.

Conclusion

This single-layer carrot cake is the perfect size for a small gathering or family treat. Its rich flavor, moist texture, and decadent frosting make it a standout dessert for any occasion. Plus, with simple ingredients and easy preparation, it’s sure to become a go-to recipe in your baking repertoire!