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Single Layer Carrot Cake

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This Single Layer Carrot Cake is a moist, tender treat with warm cinnamon and crunchy walnuts, topped with a rich brown butter cinnamon cream cheese frosting. Simple to make and perfect for small gatherings, this easy carrot cake is a must-try dessert for any occasion, especially spring or Easter.

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)

For the frosting:

½ cup unsalted butter

8 oz cream cheese, softened

2 cups powdered sugar

1 tsp ground cinnamon

Instructions

  • Preheat Oven & Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 6-inch round cake pan.

  • Mix Dry Ingredients: In a bowl, whisk together the flour, baking soda, salt, and cinnamon.

  • Mix Wet Ingredients: In another bowl, whisk the eggs, vegetable oil, brown sugar, granulated sugar, and vanilla extract until smooth.

  • Combine Dry and Wet Ingredients: Add the dry ingredients to the wet ingredients and stir until just combined.

  • Fold in Carrots and Walnuts: Gently fold in the grated carrots and chopped walnuts (if using).

  • Bake: Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes or until a toothpick comes out clean.

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

  • Prepare Frosting: In a saucepan, melt the butter over medium heat and cook until it turns a golden brown color. Let it cool slightly.

  • Make Frosting: In a bowl, beat together the browned butter, cream cheese, powdered sugar, and cinnamon until smooth and creamy.

  • Frost the Cake: Spread the frosting over the cooled cake and serve.

Notes

Nuts: You can substitute walnuts with chopped pecans if preferred.

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

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

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

Find it online: https://chocolatecoveredamy.com/single-layer-carrot-cake/