Single layer carrot cake is moist and flavorful, with a nice balance of spices and grated carrots. It's baked in a 9x13 pan, doesn't have any nuts, topped with a smooth cream cheese frosting and is the same basic carrot cake recipe my mom has made for as long as I can remember. It's the kind of carrot cake I always crave during the holidays, but I definitely don't limit it to holidays!
I'm not sure how or when carrot cake became associated with Easter. I was about to research it when I decided...it doesn't matter. I'm just thankful that someone, somewhere decided to put carrots in a cake. And I'm thankful we eat it at Easter and anytime anyone else requests it!
Also, I'll be honest, I don't eat carrot cake because it's healthy. It just isn't, no matter how many carrots we use. This single layer carrot cake recipe is the same basic 9x13 carrot cake recipe that my mom has made my entire life. I've developed healthier versions of a lot of her other recipes over the years, but not this one. Carrot cake is just one of those desserts that was meant to be enjoyed because it is moist, it is sweet and it is indulgent. Could we cut down on the oil or the sugar? Sure, absolutely. But sometimes it's just nice to enjoy a piece of carrot cake exactly as it was originally meant to be.
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Ingredients for Carrot Cake
- Shredded carrots
- All-purpose flour
- White sugar
- Vegetable oil
- Eggs
- Cinnamon
- Baking soda
- Salt
See recipe card for quantities.
Ingredients for Cream Cheese Frosting
- Cream cheese
- Salted butter
- Powdered sugar
- Vanilla
- Salt
See recipe card for quantities.
Variations
- Vegan - this carrot cake can easily be made vegan with an egg substitute like flax eggs. I've used flax eggs as an egg substitute with this recipe. To make 4 flax eggs, use 4 tablespoons of ground flaxseed and 12 tablespoons of water. Mix well and then let sit for 5-10 minutes.
- Add-ins - while this recipe is for more of a pure carrot cake, you can add nuts, drained pineapple or raisins to the carrot cake if you wish. Or you can top the frosting with toasted coconut like in my carrot cake bundt cake recipe. If you've never toasted coconut, I describe the process in my Samoas cupcake recipe.
Equipment
A grater or a food processor is needed for this recipe.
Storage
Store frosted carrot cake in an airtight container in the refrigerator for up to 5 days due to the cream cheese in the frosting.
Next Level Tips
- Grate your carrots! I know it takes a little longer than dumping the carrots in a food processor, but freshly grated carrots provide a better and moister texture to the cake.
- This carrot cake recipe is a long standing family recipe. Check out my carrot bundt cake recipe for another single layer carrot cake if you're looking for a version that's a little more fun, modern and topped with toasted coconut.
- If you want to add fancy frosting decorations like in the photos, I used a Wilton 1M tip for the rosettes and stars. The Wilton 1M is my favorite all-around tip. To pipe a rosette flower, think of it as the opposite of traditional cupcake frosting. For traditional cupcake frosting, you would start at the outside of the cupcake circle and spiral inward and upward. To pipe a rosette flower, start at the inside of an imaginary circle and spiral outward but not upward. It's just a flat flower. Then, when you're done with the rosettes, go back and add little stars, with the same 1M tip, to cover any open cake space that didn't get originally covered with rosettes. Or you can overlap the rosettes, but I like the combination of rosettes and stars on single layer cakes.
FAQ
No, absolutely not. I've just piped so many cakes and cupcakes in my life, that it's faster for me. If you look closely at the picture, the frosting isn't perfect. But guess what? It only took 5 minutes, and it would take me a lot longer to frost a cake neatly with a knife. As long as you have the frosting, no one cares what it looks like, so get it on however you would like.
Technically, yes. But I highly recommend grating the carrots yourself. You will get the most flavor and moisture by using freshly grated carrots.
Yes. For busy days, I recommend making the cake the day before you are serving it. My personal preference is to frost the cake the same day you are serving it though.
Related
Looking for other recipes like this? Try these:
Single Layer Carrot Cake (No Nuts)
Equipment
- 1 Grater or food processor
Ingredients
Carrot Cake
- 2 cups all-purpose flour
- 2 teaspoons cinnamon
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups white sugar
- 1 ½ cups vegetable oil
- 4 eggs
- 3 cups grated carrots
Cream Cheese Frosting
- 8 tablespoons salted butter softened
- 8 ounces cream cheese softened
- 4 cups powdered sugar
- ½ tablespoon vanilla optional*
- ⅛ teaspoon salt optional**
Instructions
Making the carrot cake
- Preheat the oven to 350℉ and spray a 9x13 cake pan with cooking spray.
- Add the all-purpose flour, baking soda, cinnamon and salt into a mixing bowl and mix well.
- Add the white sugar and oil to the mixing bowl and mix on low until integrated.
- Add the eggs, one at a time, and mix on low until integrated.
- Add the shredded carrots and stir or mix on low until they are evenly distributed.
- Pour the cake batter into the prepared 9x13 baking pan. Bake at 350℉ for about 50 minutes or until a toothpick in the center comes out clean. Allow the cake to fully cool before frosting.
Making the frosting
- Put the softened cream cheese and softened salted butter into a mixing bowl and mix on medium until thoroughly combined and fluffy with no lumps remaining.
- Add 3 cups of the powdered sugar, the salt and the vanilla (if using) to the mixing bowl and mix until integrated. Scrape down the sides. Add the last cup of powdered sugar and mix on medium high to high until light and fluffy, approximately 5-7 minutes, scraping down the sides of the mixing bowl about halfway through.
- Apply the frosting to the cooled cake with a piping bag, offset icing spatula or a regular knife.
Notes
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