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Rolling Sauce

One-Layer Carrot Cake With Cream Cheese Frosting

Moist, warmly spiced carrot cake baked in a single pan, topped with a tangy cream cheese frosting that takes 5 minutes to make. No stacking, no crumb coat, no fuss.
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Prep Time 20 minutes
Cook Time 34 minutes
Resting Time 1 hour
Total Time 55 minutes
Servings: 10
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

Cake
  • - 1½ cups 190g all-purpose flour
  • - 1 teaspoon baking powder
  • - 1 teaspoon baking soda
  • - 1½ teaspoons ground cinnamon
  • - ½ teaspoon ground nutmeg
  • - ¼ teaspoon ground ginger
  • - ½ teaspoon kosher salt
  • - 2 large eggs at room temperature
  • - ¾ cup 150g granulated sugar
  • - ¼ cup 50g light brown sugar, packed
  • - ½ cup 120ml neutral vegetable or canola oil
  • - ¼ cup 60g plain full-fat Greek yogurt or sour cream
  • - 1 teaspoon pure vanilla extract
  • - 2 cups 220g finely grated carrots (about 3 medium)
  • - ½ cup 55g chopped walnuts or pecans (optional)
Cream Cheese Frosting
  • - 8 oz 225g full-fat cream cheese, softened
  • - 4 tablespoons 55g unsalted butter, softened
  • - 1½–2 cups 180–240g powdered sugar, sifted
  • - 1 teaspoon pure vanilla extract
  • - 1 teaspoon fresh lemon juice
  • - Pinch of salt

Method
 

  1. Preheat oven to 350°F. Grease a 9-inch round or 9×9-inch square pan and line the bottom with parchment paper.
  2. Whisk flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt together in a medium bowl.
  3. In a large bowl, whisk eggs, both sugars, oil, Greek yogurt, and vanilla until smooth.
  4. Add dry ingredients to wet; stir gently until just combined. Fold in grated carrots and nuts.
  5. Pour into prepared pan and bake 30–35 minutes until a toothpick comes out clean. Cool in pan 15 minutes, then turn out and cool completely on a wire rack.
  6. Beat softened cream cheese and butter on high speed for 2–3 minutes until pale and fluffy. Add vanilla, lemon juice, and salt. Add powdered sugar gradually and beat until smooth.
  7. Frost the completely cooled cake. Top with chopped walnuts and a dusting of cinnamon if desired.

Notes

  • Storage: Refrigerate covered for up to 4 days. Bring to room temperature 20–30 min before serving.
  • Make ahead: Bake and cool the unfrosted cake, wrap tightly, and refrigerate up to 2 days. Frost on day of serving.
  • Freeze: Wrap the unfrosted cake tightly and freeze for up to 1 month. Thaw overnight in the fridge, then frost.
  • Grating tip: Use the fine side of a box grater, not coarse — it produces the best crumb texture.