This moist one layer carrot cake comes together in just one mixing bowl and is topped with a luscious cream cheese frosting. The cake is tender, soft, and filled with spices like ground cinnamon and nutmeg. It's a perfect springtime cake that can be baked in either an 8 or 9 inch cake pan.
This post is sponsored by Lifeway. However, all thoughts and opinions are my own. Thank you for supporting the brands that make Ginger Snap's Baking Affairs possible!
This small carrot cake is inspired by my all-time favorite carrot cake cupcakes recipe.
It's loaded with freshly grated carrots and 4 different cozy spices, making it a beloved spring cake recipe. After the first bite, I was hooked!
Once baked and cooled, the cake is topped with a classic cream cheese icing that adds a sweet and tangy flavor to the overall spice cake flavors.
Jump to:
Combining shredded carrots into baked goods is so fun, especially during the springtime. As a professional home baker, I've dived into these flavors with baked carrot cake donuts and this beautiful semi-naked carrot cake.
If you want to elevate this classic dessert, then check out this hummingbird carrot cake. It has crushed pineapple and shredded coconut mixed into the cake batter as well.
Sometimes all you need is a single layer cake to satisfy your weeknight sweet tooth. So instead of making a whole cake, you can also check out this small vanilla cake and one layer chocolate cake recipe.
Recipe Ingredients
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- Lifeway Kefir Organic Plain Whole Milk: This adds moisture and creaminess to the cake.
- Flour: I used all-purpose flour.
- Spices: A mixture of ground cinnamon, ginger, nutmeg, and cloves are used.
- Cream Cheese: Use the block-style cream cheese, not the one from a tub.
See the recipe card for full information on ingredients and quantities.
How to Make One-Layer Carrot Cake
Here are the step by step instructions on how to make this single layer carrot cake.
Step 1: Wet ingredients. In a large bowl, whisk together the brown sugar, sugar, kefir milk, vegetable oil, egg, and vanilla extract until fully combined.
Step 2: Combine the ingredients. Add the flour, baking powder, salt, baking soda, cinnamon, nutmeg, ginger, and cloves and whisk just until everything is combined.
Then gently whisk in the grated carrots.
Step 3: Bake. Scrape the cake batter into a prepared round cake pan and bake for 25-32 minutes.
Step 4: Cool. Allow the cake to cool in the pan for 30 minutes before removing it and placing it on a wire rack.
Small Batch Cream Cheese Frosting
In the bowl of an electric stand mixer using the paddle attachment, cream the cream cheese and butter on high speed until light and creamy.
Add the powdered sugar and vanilla extract and mix on low speed until combined.
Increase the speed to high and beat for an additional 1-2 minutes until smooth and creamy.
Once the cake has completely cooled, use an offset spatula to easily frost the top of the cake. Feel free to top with extra frosting, crushed walnuts, or even toasted coconut!
Using Lifeway Kefir
This homemade carrot cake is made using Lifeway Kefir. Not only does it add additional moisture and softness to the cake, but also added health benefits, such as proteins and probiotics.
I've been using Lifeway Kefir in my desserts for 3+ years now. They offer numerous flavors that can be intermixed in my recipes and always results in a moist crumb, especially in cakes.
I also used Lifeway Kefir in this olive oil pumpkin cake if you're looking for another cake recipe to try!
Storing & Freezing
Keep any leftover cake slices in an airtight container in the refrigerator for up to 5 days.
To freeze, wrap the unfrosted cake in plastic wrap two times and place in a freezer safe bag.
You can also freeze individual slices of this cake that's already been frosted by also wrapping in plastic wrap and placing into a freezer bag. Keep frozen for up to 2 months.
Expert Baking Tips
- Cake Pan: Use either an 8-inch or 9-inch cake pan. Line the pan with parchment paper and non-stick cooking spray.
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Room Temperature Ingredients: Any ingredient that needs to be at room temperature should be taken out of the refrigerator at least 1 hour before you want to bake. Do not skip this step! It's super important so that the ingredients can be incorporated properly.
- Carrots: Do not buy pre shredded carrots. Instead, use a cheese or box grater to shred it yourself. That will ensure the carrots are moist and not dry.
📖 Recipe
Moist One Layer Carrot Cake with Cream Cheese Frosting
Equipment
- 8 or 9-Inch Cake Pan
- Mixing Bowl
- Cheese Grater
- Electric Stand Mixer
Ingredients:
Carrot Cake
- ⅔ cup brown sugar
- 3 tablespoons sugar
- ½ cup Lifeway Kefir Organic Plain Whole Milk, room temperature
- ⅓ cup vegetable oil (or canola oil)
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- ¾ cup freshly grated carrots
Small Batch Cream Cheese Frosting
- 4 ounces block-style cream cheese, room temperature
- 4 tablespoons unsalted butter, room temperature
- 1 ½ cups powdered sugar
- ½ teaspoon vanilla extract
Instructions:
- Preheat the oven to 350 degrees and line one 8-inch cake pan (you can also use a 9-inch) with parchment paper then nonstick spray. Set aside.
Carrot Cake
- In a large mixing bowl, whisk together the brown sugar, sugar, kefir milk, vegetable oil, egg, and vanilla extract until fully combined.
- Add the flour, baking powder, salt, baking soda, cinnamon, nutmeg, ginger, and cloves and whisk just until everything is combined. Then gently whisk in the grated carrots.
- Scrape the batter into the prepared cake pan and bake for 25-32 minutes, or until a toothpick inserted into the middle of the cake come out clean. Let the cake cool in the pan for 30 minutes before removing and placing it on a wire rack to cool completely.
Small Batch Cream Cheese Frosting
- In the bowl of an electric stand mixer using the paddle attachment, cream the cream cheese and butter on high speed until light and creamy (2-3 minutes). Add the powdered sugar and vanilla extract and mix on low speed until combined (30 seconds).
- Increase the speed to high and beat for an additional 1-2 minutes until smooth and creamy.
Decorate
- Once the cake has completely cooled, use an offset spatula to spread on the frosting. Feel free to top the cake with sprinkles, crushed walnuts, or use a piping tip like I did to add dollops of frosting.
- Keep any leftover cake slices in an airtight container in the refrigerator for up to 5 days.
Notes:
- Cake Pan: Use either an 8-inch or 9-inch cake pan. Line the pan with parchment paper and non-stick cooking spray.
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Room Temperature Ingredients: Any ingredient that needs to be at room temperature should be taken out of the refrigerator at least 1 hour before you want to bake. Do not skip this step! It's super important so that the ingredients can incorporate properly.
- Carrots: Do not buy pre shredded carrots. Instead, use a cheese or box grater to shred it yourself. That will ensure the carrots are moist and not dry.
My whole family can't get enough of this carrot cake recipe. It's perfectly spiced and comes together so quickly in one bowl.