One-Layer Frosted Carrot Cake

single layer carrot cake

The Spruce / Abbey Littlejohn

Prep: 15 mins
Cook: 45 mins
Total: 60 mins
Servings: 9 servings
Nutrition Facts (per serving)
601 Calories
31g Fat
77g Carbs
6g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 9
Amount per serving
Calories 601
% Daily Value*
Total Fat 31g 40%
Saturated Fat 4g 22%
Cholesterol 51mg 17%
Sodium 374mg 16%
Total Carbohydrate 77g 28%
Dietary Fiber 2g 8%
Total Sugars 60g
Protein 6g
Vitamin C 1mg 4%
Calcium 88mg 7%
Iron 2mg 9%
Potassium 152mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This quick-and-easy one-layer frosted carrot cake is baked in an 8- or 9-inch square pan, a nice size for most small families.

Adding raisins or chopped dates to this already moist cake makes for an even moister end product. The recipe easily can be doubled, and baked in a 13 x 9-inch pan. The frosting recipe will be ample for topping a sheet pan cake of this size.

If you choose to make a layer cake, double the recipe for the batter and bake two (9-inch) round pans. Cut each 9-inch layer in half horizontally to make a four-layer cake. Fill and frost with a double recipe of cream cheese frosting.


For the Cake:

  • 1 1/4 cups all-purpose flour, stirred before measuring

  • 1 cup granulated sugar

  • 1 1/2 teaspoons baking powder

  • 1 teaspoon salt

  • 2 teaspoons ground cinnamon

  • 3/4 cup vegetable oil

  • 2 large eggs, room temperature

  • 2 teaspoons pure vanilla extract

  • 1 cup grated carrots

  • 1 cup coarsely chopped walnuts

  • 1/2 cup raisins, or coarsely chopped dates, optional

For the Frosting:

Steps to Make It

Make the Cake

  1. Gather the ingredients.

    carrot cake ingredients gathered

    The Spruce / Abbey Littlejohn

  2. Preheat oven to 325 F/165 C. Grease and flour an 8- or 9-inch-square pan and set aside.

    greased and floured baking pan

    The Spruce / Abbey Littlejohn

  3. Measure flour and add to a large mixing bowl along with the sugar, baking powder, salt, cinnamon, oil, eggs, and vanilla.

    cake ingredients in bowl

    The Spruce / Abbey Littlejohn

  4. Blend for 1 minute on low speed of electric mixer.

    cake ingredients with electric mixer

    The Spruce / Abbey Littlejohn

  5. Stir carrots, nuts, and optional raisins or dates into the batter.

    carrots, raisins and nuts in carrot cake batter

    The Spruce / Abbey Littlejohn

  6. Pour into the prepared pan.

    carrot cake batter in prepared pan

    The Spruce / Abbey Littlejohn

  7. Bake for 40 to 45 minutes, until a wooden pick inserted in the center, comes out clean.

    carrot cake in pan cooling

    The Spruce / Abbey Littlejohn

  8. Cool completely on a wire rack.

    cake cooling on rack

    The Spruce / Abbey Littlejohn

Make the Frosting

  1. Gather the ingredients.

    cream cheese frosting ingredients

    The Spruce / Abbey Littlejohn

  2. In a medium bowl, beat cream cheese with water and vanilla until well mixed.

    cream cheese frosting ingredients in bowl with hand held mixer

    The Spruce / Abbey Littlejohn

  3. Gradually add the confectioners' sugar, beating until smooth and of spreading consistency.

    whipped cream cheese frosting in bowl

    The Spruce / Abbey Littlejohn

  4. Frost cooled cake with cream cheese frosting.

    frosted carrot cake

    The Spruce / Abbey Littlejohn


  • This recipe will yield about 1 1/2 cups frosting, enough to frost the top and sides of a 9-inch-square cake or the top of a 13 x 9-inch cake. Double this recipe to frost a layer cake.
  • Store leftovers in the refrigerator, for up to one week, due to the cream cheese in the frosting.

Recipe Tags: