Easy Small Carrot Cake Recipe with Cream Cheese Frosting: Your Perfect Single Layer Delight
If you adore the classic flavors of carrot cake but are looking for a simpler, single-layer option that perfectly serves a small gathering or just a few people, then this Small Carrot Cake Recipe is exactly what you need! It’s an incredibly moist and tender cake, featuring crunchy walnuts, a harmonious blend of warm spices, and a generous topping of rich, homemade cream cheese frosting that will make your taste buds sing.
Single-layer cakes have become my absolute favorite for various reasons! A straightforward 8 or 9-inch cake, much like this delightful orange spice cake, typically provides the ideal quantity for a more intimate event. Beyond the perfect portion size, they are remarkably easier to assemble, frost, and store, making them a stress-free dessert option for any occasion.
My serious love for carrot cake is no secret, but I don’t always need a grand, full-size creation like this impressive coconut carrot bundt cake. That’s why I decided to create this single-layer, 9-inch square carrot cake – perfect for Easter or any time you crave that comforting carrot cake taste without the fuss of a larger bake.
Rest assured, this smaller version still captures everything you adore in a classic carrot cake. Each bite is moist and tender, bursting with a delightful blend of aromatic spices and plenty of freshly grated carrots. The addition of crunchy walnuts provides a wonderful textural contrast, all brought together by a generous swirl of luscious cream cheese frosting. It’s truly a perfect balance of flavors and textures.
But here’s the best part: instead of tackling a multi-layer masterpiece or a bundt cake, this is a small-batch, one-layer carrot cake designed to serve 4-6 people comfortably. It’s ideal for smaller households, intimate gatherings, or even when you just want a manageable amount of cake to enjoy over a few days (assuming a few of your guests might go back for seconds!).
For those seeking a single-layer gluten-free carrot cake, I highly recommend exploring this fantastic almond flour carrot cake recipe! You might also enjoy these adorable and equally delicious gluten-free carrot cake cupcakes!
Table of Contents
- Why You’ll Adore This Small Carrot Cake Recipe
- Small Carrot Cake Ingredients: What You’ll Need
- How to Make a Single Layer Carrot Cake: Step-by-Step
- Crafting the Perfect Cream Cheese Frosting
- Recipe Substitutions and Flavor Variations
- Make Ahead Instructions for a Stress-Free Bake
- Storage Instructions: Keeping Your Cake Fresh
- Recipe FAQs: Your Questions Answered
- Expert Tips for Baking Your Best Small Carrot Cake
- More Delightful Carrot Cake Recipes to Try
- Explore Other Simple Single Layer Cakes
Why You’ll Adore This Small Carrot Cake Recipe
This single-layer carrot cake is more than just a dessert; it’s a delightful convenience that doesn’t compromise on flavor. Here’s why it will quickly become a favorite in your kitchen:
- Effortless Single Layer Design: Say goodbye to the complexities of stacking and frosting multiple layers. This cake keeps it simple, requiring only a top layer of frosting. This means less time in the kitchen and more time enjoying your delicious creation! It’s perfect for beginner bakers or anyone short on time.
- A Fantastic Make-Ahead Option: Carrot cake is renowned for tasting even better the day after it’s baked, as the flavors have time to meld and deepen. This recipe is no exception, making it an excellent candidate for preparing a day or two in advance. This frees up your schedule for entertaining or simply provides a ready-made treat.
- Remarkably Easy to Store: Unlike taller, multi-tiered cakes or bulky bundt cakes, a single-layer cake fits effortlessly into most airtight containers and takes up minimal fridge space. This is a huge bonus, especially when you’re dealing with limited storage or want to keep leftovers fresh and accessible.
- Perfectly Balanced and Aromatic Spices: At its heart, carrot cake is a spice cake, and this recipe celebrates that with a generous blend of warm, inviting spices. We use a classic combination of cinnamon, ginger, nutmeg, and cloves, which creates a comforting aroma and an unforgettable flavor profile that perfectly complements the sweetness of the carrots.
- Versatile for Any Occasion: This cake strikes a wonderful balance between casual and elegant. It’s simple enough to enjoy as an everyday “snack cake” with your coffee or tea, yet sufficiently impressive to serve as the star dessert at your next spring celebration, Easter brunch, or any special gathering.
Small Carrot Cake Ingredients: What You’ll Need
Understanding the role of each ingredient is key to baking a successful and delicious carrot cake. Below is a closer look at some of the main components. For the complete list of ingredients and their exact quantities, please refer to the full recipe card further down.
- Carrots: Naturally, carrots are the star of this cake! They don’t just add a subtle sweetness but are absolutely crucial for achieving that signature moist and tender crumb texture that carrot cake is famous for. For the best results, you’ll want to freshly grate your carrots. Use the smaller holes on a box grater to ensure they break down beautifully during baking and integrate seamlessly into the batter, rather than remaining as tough, fibrous chunks. Avoid pre-shredded carrots, which can be dry and too coarse.
- Sugar: This recipe cleverly uses a blend of coconut sugar and cane sugar. This combination not only provides the perfect level of sweetness but also contributes significantly to the cake’s moistness and depth of flavor. Coconut sugar adds a slight caramel note, while cane sugar ensures a classic sweetness.
- Spices: The soul of any great carrot cake lies in its spices. I’ve selected a comforting medley of ground cinnamon (the dominant flavor), along with smaller amounts of ginger, nutmeg, and cloves. This blend creates a warm, inviting, and perfectly spiced cake. Feel free to adjust the ratios to your personal preference – perhaps a little more ginger for an extra kick, or less clove if you prefer a milder spice profile.
- Oil: Unlike many other cakes that rely on butter, carrot cakes traditionally use oil. This is a deliberate choice, as oil helps keep the cake incredibly moist and tender, ensuring it stays fresh and delicious for several days after baking. I prefer extra virgin olive oil for its subtle flavor and healthful properties, but you can confidently substitute it with other neutral-flavored oils like vegetable oil or canola oil.
- Walnuts: For that satisfying crunch and nutty flavor, chopped walnuts are a must in this cake! If you only have walnut pieces or halves on hand, simply give them a quick pulse in your food processor or crush them gently with a rolling pin to achieve the desired chopped consistency. If you’re not a fan of walnuts, you can omit them or try chopped pecans for a different, equally delicious, nutty note.
How to Make a Single Layer Carrot Cake: Step-by-Step Guide
Baking this small carrot cake is a straightforward process. Follow these steps carefully for a perfect, moist cake every time:
- Prepare Your Pan and Oven: Begin by preheating your oven to 350°F (175°C). Lightly spray a 9-inch square baking pan with non-stick cooking spray. For easy removal, line the bottom and sides of the pan with parchment paper, leaving a slight overhang. This creates “handles” to lift the cooled cake out effortlessly.
- Combine Dry Ingredients: In a medium-sized bowl, whisk together the whole wheat flour, baking soda, baking powder, salt, ground cinnamon, ginger, nutmeg, and cloves. Whisk them thoroughly to ensure the leavening agents and spices are evenly distributed. Set this bowl aside.
- Prepare “Buttermilk” Substitute: In a small bowl or measuring cup, combine the unsweetened almond milk and lemon juice. Give it a gentle stir and let it sit for about 5 minutes. The milk will slightly curdle, creating a homemade buttermilk substitute that adds tenderness and moisture to the cake.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the coconut sugar, cane sugar, the curdled almond milk mixture, extra virgin olive oil, the large egg, and vanilla extract. Whisk until all these wet ingredients are well combined and smooth.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet mixture. Whisk gently until the batter is just smooth and no pockets of dry flour remain. Be careful not to overmix; overmixing can develop the gluten in the flour too much, resulting in a tougher cake.
- Fold in Carrots and Walnuts: Using a spatula, gently fold in the freshly grated carrots and chopped walnuts until they are evenly distributed throughout the batter. This ensures every slice of cake gets a good share of these delicious additions.
- Bake the Cake: Pour the prepared batter into your lined 9-inch square pan, spreading it evenly. Bake for 23-25 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean. This indicates it’s fully cooked.
- Cool Completely: Once baked, remove the pan from the oven and let the cake cool completely in the pan on a wire rack. It is crucial for the cake to be entirely cool before you attempt to frost it, otherwise, your beautiful cream cheese frosting will melt and slide off.
Crafting the Perfect Cream Cheese Frosting
No carrot cake is complete without a decadent, tangy cream cheese frosting. Here’s how to whip up a batch that’s perfectly smooth and delicious:
- Soften Ingredients: Ensure your full-fat brick cream cheese and unsalted butter are softened to room temperature. This is a critical step for a smooth, lump-free frosting. Hard cream cheese or butter will result in a clumpy texture.
- Cream Together: Add both the softened cream cheese and butter to a deep mixing bowl. Using an electric mixer (handheld or stand mixer), beat them together on high speed until they are light, fluffy, and thoroughly creamed. Scrape down the sides of the bowl as needed to ensure everything is incorporated.
- Add Flavor and Sweetness: Pour in the vanilla extract. Then, gradually add the powdered sugar, one cup at a time, beating on low speed until combined, then increasing to high. Continue beating until the frosting is smooth, creamy, and reaches your desired thickness and sweetness. For a less sweet, tangier frosting, use 2-2.5 cups of powdered sugar. For a sweeter, firmer frosting, lean towards 3 cups.
Recipe Substitutions and Flavor Variations
This recipe is quite adaptable, allowing you to tailor it to your dietary needs or personal preferences. Here are some common substitutions you can make:
- Milk Alternatives: While the recipe specifies unsweetened almond milk for its neutral flavor and good moisture, you can easily substitute it with other plant-based milks like cashew milk or even traditional dairy milk if that’s your preference. The curdling step with lemon juice works similarly for these alternatives to create a tender crumb.
- Sugar Options: If you don’t have cane sugar on hand, granulated sugar can be used as a direct 1:1 substitute. It will provide the same level of sweetness and contribute to the cake’s moisture.
- Coconut Sugar Swap: Although I haven’t personally tested this specific recipe with brown sugar, I generally find that brown sugar is an excellent substitute for coconut sugar in most baking recipes. It will add a deeper, more molasses-like flavor and an even chewier texture to the cake, which can be a delicious twist!
- Nut Preferences: Walnuts add a wonderful crunch, but if you’re not a fan or have allergies, you can simply leave them out. Alternatively, for a different nutty flavor, chopped pecans make a fantastic substitute and pair beautifully with carrot cake spices.
Make Ahead Instructions for a Stress-Free Bake
One of the many benefits of this small carrot cake is how wonderfully it can be prepared in advance. In fact, many people (myself included!) believe that carrot cake tastes even better the next day, as the flavors deepen and the moisture fully settles. You can confidently bake this cake 1-2 days ahead of time, and it will remain incredibly soft, tender, and flavorful. Even frosting the cake a day in advance allows the cream cheese frosting to firm up slightly, making for cleaner slices and an even richer taste.
If you’re thinking further ahead and want to prepare the cake a few months in advance, you can freeze the unfrosted carrot cake. Once the cake has cooled completely, wrap it tightly in several layers of plastic wrap, then place it in an airtight container or a large resealable freezer bag to prevent freezer burn. It will keep well in the freezer for up to 3 months. When you’re ready to enjoy it, simply let it thaw at room temperature before preparing and applying the frosting.
Storage Instructions: Keeping Your Cake Fresh
To maintain the freshness and quality of your frosted carrot cake, it should always be stored in an airtight container in the refrigerator. Properly stored, it will remain delicious for 4-5 days. The airtight container prevents the cake from drying out and absorbing other odors from the fridge.
If you happen to have leftover pieces of the frosted cake and wish to extend their shelf life, they freeze remarkably well! Place the individual pieces in a single layer in an airtight container, ensuring they don’t get squashed. Freeze for 1-2 months. When you’re ready for a treat, simply defrost the pieces in the refrigerator for a few hours or overnight before enjoying. This ensures the frosting retains its texture.
Recipe FAQs: Your Questions Answered
The traditional spice blend for carrot cake usually includes ground cinnamon, ginger, and nutmeg, which collectively create its signature warm and inviting aroma. Some recipes, like this one, also incorporate a touch of ground cloves to add an extra layer of depth and warmth. Occasionally, you might find variations that include allspice. This particular recipe emphasizes cinnamon, with a slightly milder ginger presence compared to some other recipes. However, baking is all about personal preference, so feel free to adjust the ratio of these spices to perfectly suit your taste! Don’t be afraid to experiment to find your ideal balance.
For this particular cake, which bakes relatively quickly in about 25 minutes, it’s essential to grate your carrots as finely as possible. This ensures they cook thoroughly and become tender within the cake, contributing to its moist texture rather than adding a raw, crunchy element. I highly recommend using the small holes on your box grater for this task. It’s also crucial to use freshly grated carrots. I do not recommend using pre-packaged shredded carrots often found in grocery stores; these are typically too large, coarser, and often drier, which can negatively impact the delicate moisture balance that is so essential for a classic, perfect carrot cake.
This small carrot cake recipe was specifically developed for a 9×2-inch square baking pan, which provides a perfect balance of surface area and cake height for a single layer. If you don’t own a 9-inch square pan, a 10×2-inch round pan can be used as a comparable alternative due to its similar surface area and volume. This will yield a slightly thinner cake but should bake similarly. I have not thoroughly tested this recipe in an 8-inch square pan. When using a smaller pan, there’s a risk of the cake sinking in the middle because the volume of batter might be too much for the pan’s capacity, causing it to bake unevenly. If you do attempt it in an 8-inch square pan, I suggest increasing the baking time by approximately 5 minutes and always using the toothpick test to confirm doneness to avoid underbaking.
One of the benefits of this small, single-layer carrot cake is its relatively short baking time. At a preheated oven temperature of 350°F (175°C), this cake typically bakes to perfection in just 23-25 minutes. Always perform the toothpick test by inserting a wooden toothpick into the center; if it comes out clean, your cake is ready!
This particular carrot cake recipe has been exclusively tested and developed using whole wheat flour. Whole wheat flour is known for being more absorbent than standard all-purpose white flour, which impacts the moisture balance of the batter. While it might be possible to make the substitution, you would likely need to carefully adjust the ratio of wet and dry ingredients to achieve a similar consistency and texture. Without specific testing, I cannot provide exact conversion ratios, so for guaranteed results, I recommend sticking with whole wheat flour as specified.
Expert Tips for Baking Your Best Small Carrot Cake
Achieving a consistently perfect carrot cake is easy with these essential baking tips:
- Precise Flour Measurement is Key: Always spoon and level your flour when measuring. Instead of scooping flour directly with your measuring cup (which compacts it and can add too much flour), gently spoon the flour into the measuring cup and then level it off with the back of a knife. This ensures you use the precise quantity required for the recipe, preventing a dense or dry cake.
- The Importance of Freshly Grated Carrots: As highlighted in the FAQs, resist the urge to use large shreds or prepackaged shredded carrots. Freshly grated carrots, especially when finely grated on the small holes of a box grater, are softer, release more moisture into the cake, and incorporate beautifully into the batter, contributing significantly to the cake’s tender and moist texture.
- Smart Parchment Paper Usage: Don’t skip lining your baking pan! Line the bottom and sides with parchment paper, allowing a slight overhang. This creates convenient “handles” that make it incredibly easy to lift the cooled cake cleanly out of the pan without sticking or breaking. A pro tip: spray the pan with a little oil *before* placing the parchment paper; this helps the paper adhere to the pan and prevents it from shifting while you spread the batter.
- Room Temperature for Butter and Cream Cheese: This tip is absolutely crucial for a silky-smooth, lump-free cream cheese frosting. Ensure both your unsalted butter and full-fat cream cheese are properly softened at room temperature. This allows them to cream together effortlessly, creating a wonderfully smooth and light texture for your frosting that spreads beautifully.
- Adjusting Frosting Sweetness and Thickness: My personal preference for cream cheese frosting is less sweet, allowing the tangy cream cheese flavor to truly shine. For this, I typically use about 2 to 2 1/2 cups of powdered sugar. However, if you prefer a sweeter, firmer, and thicker frosting (which is great for piping!), feel free to gradually add more powdered sugar until it reaches your desired consistency and sweetness level.
- Cool the Cake Completely Before Frosting: Patience is a virtue here! It’s absolutely essential that the cake is fully and completely cooled before you even think about applying the cream cheese frosting. If the cake is still even slightly warm, the frosting will begin to melt on contact, creating a messy, runny disaster instead of a beautifully frosted cake.
More Delightful Carrot Cake Recipes to Try
If you love the flavor of carrot cake as much as I do, here are a few more creative and delicious variations to explore:
- Carrot Cake Loaf with Cashew Cream Frosting
- Carrot Cake Ice Cream Sandwiches
- Baked Carrot Cake Donuts
Explore Other Simple Single Layer Cakes
For those who appreciate the ease and charm of a single-layer cake, here are some other recipes you might enjoy:
- Apple Spice Cake
- Air Fryer Cake
- Chocolate Zucchini Cake
- Almond Flour Apple Cake
- Banana Cake with Milk
I genuinely hope you enjoy baking and savoring this Small Carrot Cake Recipe as much as I do. If you try it, I’d absolutely love to hear what you think in the comments section below!
HUNGRY FOR MORE? Follow Crumb Top Baking on Instagram, Pinterest and Facebook!
Print
Small Carrot Cake Recipe
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
No reviews
Author: Leanne
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 9 pieces
Category: Dessert
Method: Bake
Cuisine: American
Description
This Small Carrot Cake Recipe is a moist and tender single layer carrot cake with walnuts, warm spices and a homemade cream cheese frosting, perfectly scaled for smaller gatherings!
Ingredients
- 1 cup whole wheat flour, spooned and leveled
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup unsweetened almond milk
- 1/2 tablespoon lemon juice
- 1/2 cup coconut sugar
- 1/4 cup cane sugar (or granulated sugar)
- 1/2 cup extra virgin olive oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups grated carrot (see note)
- 1/2 cup chopped walnuts
For the Cream Cheese Frosting:
- 8 ounces cream cheese, full fat brick (room temperature)
- 1/2 cup unsalted butter (room temperature)
- 2–3 cups powdered sugar
- 1 teaspoon vanilla extract
- Additional chopped walnuts to sprinkle on top (optional)
Instructions
- Preheat oven to 350F (175°C) and lightly spray a 9-inch square pan with non-stick cooking spray. Line the bottom and sides with slightly overhanging parchment paper for easy removal.
- In a small bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
- In a small bowl or measuring cup, stir together the almond milk and lemon juice. Let it sit for 5 minutes until the milk slightly curdles.
- In a large bowl, whisk together the coconut sugar, cane sugar, curdled milk mixture, extra virgin olive oil, large egg, and vanilla extract until well combined.
- Add the dry ingredients to the wet mixture and whisk until the batter is smooth, being careful not to overmix.
- Gently fold in the grated carrots and chopped walnuts until evenly distributed.
- Pour the batter into the prepared pan and bake for 23-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan on a wire rack before frosting. This is crucial to prevent the frosting from melting.
- For the frosting: In a deep mixing bowl, combine the room temperature cream cheese and butter. Beat on high speed until light, fluffy, and thoroughly creamed.
- Add the powdered sugar (starting with 2 cups) and vanilla extract. Beat until smooth and creamy. Add more powdered sugar gradually if you prefer a thicker and sweeter frosting.
- Spread the finished cream cheese frosting evenly onto the completely cooled cake. For an extra touch, sprinkle with additional chopped walnuts (optional).
- Refrigerate the frosted cake for 1-2 hours before slicing and serving. This allows the frosting to set, making for cleaner cuts.
Notes
- Always use freshly grated carrots, utilizing the small holes on a box grater. Avoid larger shreds or prepackaged shredded carrots, as they can be dry and affect the cake’s texture.
- Walnuts are optional; you can either omit them entirely or swap them out for chopped pecans if preferred.
- For the smoothest cream cheese frosting, ensure both your butter and cream cheese are softened to room temperature before mixing. This prevents lumps and creates a creamy texture.
- The sweetness of the frosting can be adjusted. I prefer a less sweet frosting that highlights the cream cheese tang, so I typically use 2 to 2 1/2 cups of powdered sugar. For a sweeter and firmer frosting, simply add more powdered sugar, gradually, to your taste.
- It is critically important to let the cake cool completely before applying the frosting. If the cake is still warm, the cream cheese frosting will melt and run, spoiling the presentation.
- For more in-depth advice, including ingredient details, make-ahead tips, and storage suggestions, please refer to the detailed sections above the recipe card.