One-Layer Carrot Cake

Name: One-Layer Carrot Cake
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 8 slices
Cuisine: Canadian
Ingredients: 1 1/2 cup all-purpose flour (spooned and levelled); 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 cup vegetable oil; 1 cup granulated sugar; 2 large eggs (room temperature); 1 teaspoon vanilla extract; 1 1/2 cup grated carrots (about 2 medium); 1/2 cup crushed pineapple (drained); 1/2 cup cream cheese (softened); 1/4 cup unsalted butter (softened); 1 cup icing sugar (sifted); 1/2 teaspoon vanilla extract

60 min 8 slices Easy

All Recipes

One-Layer Carrot Cake

A moist and delicious one-layer carrot cake perfect for any occasion.

Prep

25 min

Cook

35 min

Total

60 min

Servings

Difficulty

Easy

Carrot cake is a delightful dessert that combines sweet, earthy carrots with warm spices, creating a moist and flavourful treat. This one-layer version is perfect for those who love simplicity without sacrificing taste. Whether you're a seasoned baker or a beginner, this recipe is straightforward and yields a cake that is perfect for any gathering or just a cozy evening at home. The addition of a cream cheese frosting elevates the cake, adding a tangy contrast to the sweet and spiced base.

Ingredients

Servings

Cake

Cream Cheese Frosting

Instructions

Preheat and prepare pan

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

Pro tip: Use parchment paper for easy removal.

Mix dry ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

Pro tip: Ensure spices are fresh for best flavour.

Combine wet ingredients

In a large bowl, beat the oil and sugar until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Pro tip: Room temperature eggs mix more evenly.

Incorporate carrots and pineapple

Fold in the grated carrots and drained crushed pineapple into the wet mixture.

Pro tip: Do not overmix to keep the cake light.

Combine wet and dry ingredients

Gradually add the dry ingredients to the wet ingredients, stirring until just combined.

Pro tip: A few lumps are okay; do not overmix.

Bake the cake

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

Pro tip: Rotate the pan halfway through for even baking.

Cool the cake

Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Pro tip: Cool completely before frosting to prevent melting.

Prepare frosting

In a bowl, beat together the cream cheese and butter until smooth. Gradually add the icing sugar and vanilla, beating until fluffy.

Pro tip: Chill the frosting if it becomes too soft.

Frost the cake

Spread the cream cheese frosting over the cooled cake using a spatula.

Pro tip: Decorate with carrot ribbons or nuts if desired.

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Tips & Tricks

<ul><li>Grate carrots finely to ensure they blend well into the batter.</li><li>Use fresh, high-quality carrots for the best flavour.</li><li>Ensure all ingredients are at room temperature for even mixing.</li><li>Test the cake's doneness by inserting a toothpick in the centre; it should come out clean.</li></ul>

Serving Suggestions

Serve this one-layer carrot cake as a delightful end to any meal, or enjoy it with a cup of tea or coffee. To make ahead, bake the cake and allow it to cool completely before wrapping it in plastic wrap and storing it in the fridge for up to three days. Frost just before serving to maintain the cream cheese frosting's freshness. For storage, keep any leftover cake in an airtight container in the refrigerator for up to five days. You can also freeze the unfrosted cake for up to three months, ensuring you have a delicious treat on hand whenever the craving strikes.