Single Layer Carrot Cake with Cream Cheese Frosting
This single-layer carrot cake is a simple, moist, small carrot cake slathered with nutty, tangy brown butter cream cheese icing. It's a generously spiced one-bowl cake that is great for small gatherings, can be made a couple of days ahead, and can be adapted to bake in various pan sizes!
Servings: 10 servings
Calories: 342kcal
Equipment
- 8-inch round pan
- Stand mixer with paddle attachment, or handheld mixer
- Box grater
- Rubber spatula
Ingredients
Carrot Cake
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground ginger
- ⅛ teaspoon ground allspice
- 2 large eggs room temperature
- ½ cup vegetable oil
- ¼ cup orange juice fresh or store-bought juice
- 1 cup granulated sugar
- 1 teaspoon vanilla paste or extract
- 1½ cups shredded carrots
- ⅓ cup sweetened shredded coconut optional
- ½ cup chopped walnuts optional
Cream Cheese Frosting
- 5 tablespoons unsalted butter room temperature (browned* or normal)
- 6 oz full-fat cream cheese room temperature
- 1 teaspoon vanilla paste or extract
- 1 ½ cups powdered sugar
Instructions
- Preheat the oven to 350℉/180℃ and grease and parchment line an 8-inch cake pan. Then, shred the carrots on a box grater to whatever thickness you'd prefer.
- Whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and allspice.1½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon kosher salt, 1 teaspoon ground cinnamon, ⅛ teaspoon ground nutmeg, ⅛ teaspoon ground ginger, ⅛ teaspoon ground allspice
- In a stand mixer (or using a hand mixer), beat together the eggs, vegetable oil, citrus juice, sugar, and vanilla on medium speed for about 2 minutes.2 large eggs, ½ cup vegetable oil, ¼ cup orange juice, 1 cup granulated sugar, 1 teaspoon vanilla paste or extract
- With the mixer on low speed, spoon in the flour mixture until it’s just about incorporated. Scrape down the sides, then fold in the carrots, shredded coconut and walnuts (if using) by hand until evenly disbursed.1½ cups shredded carrots, ⅓ cup sweetened shredded coconut, ½ cup chopped walnuts
- Add the batter to the prepared cake pan and smooth over. Bake in the center rack for 25-35 minutes until the edges have just pulled away from the sides and the center springs back when touched. A toothpick inserted into the center will come out with moist crumbs.
- Place on a wire rack to cool for 10 minutes, then remove the cake from the pan and finish cooling on the wire rack.
Cream Cheese Frosting
- *If using brown butter, brown the butter as soon as the cake goes in the oven and allow it to re-solidify to room temperature.5 tablespoons unsalted butter
- In a stand mixer with the paddle attachment (or with a hand mixer), cream the room temperature butter, cream cheese, and vanilla on medium low speed until smooth.6 oz full-fat cream cheese, 1 teaspoon vanilla paste or extract
- Add the powdered sugar one spoonful at a time until incorporated then add the vanilla.1 ½ cups powdered sugar
- Mix on medium speed for 1 minute, then scrape down the sides and stir once more with a rubber spatula.
- Spread the frosting evenly over the top of the cake. Slice and serve.
Notes
Cover the cake and store in the fridge for up to 5 days. Allow the cake or slices to come to room temperature before eating.
*If you are not browning the butter, only use 4 tablespoons (¼ cup).
Speckled egg decoration:
After the powdered sugar has been mixed in, add blue and green food coloring in very small amounts until the desired color is made. To make the speckles, combine 1 tablespoon of cocoa powder and drops of vanilla or vodka in a very small bowl and mix until no longer pasty. Using a taught bristled paint brush, dip it into the mixture and spray it overtop of the cake by running a fingernail across the bristles.
After the powdered sugar has been mixed in, add blue and green food coloring in very small amounts until the desired color is made. To make the speckles, combine 1 tablespoon of cocoa powder and drops of vanilla or vodka in a very small bowl and mix until no longer pasty. Using a taught bristled paint brush, dip it into the mixture and spray it overtop of the cake by running a fingernail across the bristles.
Nutrition
Calories: 342kcal | Carbohydrates: 56g | Protein: 7g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 310mg | Potassium: 191mg | Fiber: 2g | Sugar: 41g | Vitamin A: 3418IU | Vitamin C: 4mg | Calcium: 108mg | Iron: 1mg