Carrot Cake

An easy way to eat more veggies is by try this classic, single layer carrot cake!

If you’re looking for an easy and delicious way to sneak more veggies into your diet, this classic single-layer carrot cake is the perfect treat! Moist, flavorful, and topped with a rich cream cheese frosting, this homemade single-layer carrot cake is guaranteed to become a new favorite in your kitchen.

Why You’ll Love This Carrot Cake Recipe

• Easy to Make: This simple single-layer carrot cake doesn’t require complicated steps or special equipment.
• Healthier Ingredients: Made with applesauce for natural sweetness and moisture, plus fresh shredded carrots for added nutrition.
• Perfectly Spiced Flavor: The combination of cinnamon and ginger gives this cake a warm and cozy taste.
• Great for Any Occasion: Whether it’s a casual weekend treat or a holiday dessert, this single-layer carrot cake is a crowd-pleaser.
• Customizable: Add walnuts, raisins, or even coconut for extra texture and flavor!

Single-Layer Carrot Cake Recipe

Ingredients

Cake:

• ½ cup buttermilk (or make your own by adding 1½ tsp vinegar to regular milk)
• 2 tsp vanilla extract
• ⅓ cup vegetable oil
• ½ cup applesauce
• 2 large eggs (room temperature)
• ¼ tsp salt
• ½ cup granulated sugar
• ½ cup light brown sugar
• 1 tsp cinnamon
• ¼ tsp ginger
• ¾ cup shredded carrots (about 1–2 large carrots)
• 1¼ cup all-purpose flour
• 1½ tsp baking powder
• ⅓ cup chopped walnuts (optional)
• 1 small box raisins (optional)

Cream Cheese Frosting:

• 4 oz cream cheese (room temperature)
• 4 tbsp unsalted butter (room temperature)
• 1 tsp vanilla extract
• 1½ cup powdered sugar

Instructions

1. Preheat & Prep: Preheat your oven to 350°F. Butter a cake pan and line the bottom with parchment paper.
2. Shred the Carrots: Grate 1–2 large carrots until you have about ¾ cup of shredded carrots.
3. Mix Wet Ingredients: In a large mixing bowl, whisk together vegetable oil, buttermilk, applesauce, vanilla, eggs, salt, cinnamon, and ginger.
4. Add Sugars: Stir in granulated sugar and brown sugar, whisking until fully combined.
5. Incorporate Dry Ingredients: Add flour and baking powder, mixing until smooth.
6. Fold in Carrots & Add-Ins: Gently fold in the shredded carrots. If using, mix in walnuts and raisins.
7. Bake: Pour the batter into the prepared pan and bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
8. Cool the Cake: Let the cake cool in the pan for 10 minutes before transferring it to a cooling rack. Wrap it in plastic wrap and refrigerate for at least 2 hours for best texture.

Make the Cream Cheese Frosting

1. Cream the Butter & Cream Cheese: In a stand mixer, beat together the softened butter and cream cheese until smooth and fluffy.
2. Add Vanilla & Sugar: Mix in the vanilla extract. Gradually add the powdered sugar, beating on medium speed for about 3 minutes until light and fluffy.
3. Frost the Cake: Remove the cake from the fridge and spread the frosting evenly over the top with a spatula.
4. Serve & Enjoy: Slice and serve! This single layer carrot cake makes about 10–12 servings.

Storage & Tips

• Store Leftovers: Keep the cake in an airtight container in the refrigerator for up to 5 days.
• Make Ahead: Bake the cake a day ahead and frost before serving for the best texture and flavor.
• Freezing: You can freeze the unfrosted single-layer carrot cake for up to 3 months. Just thaw and frost before serving.

Final Thoughts

This easy, single-layer carrot cake is a must-try for anyone who loves a moist and flavorful dessert. Whether you’re baking for a family gathering or just treating yourself, this homemade single-layer carrot cake delivers the perfect balance of sweetness and spice. Give it a try, and let me know how it turns out in the comments below!

Did you make this recipe? Share your creations on Instagram and tag me so I can see your delicious results!

Carrot Cake

An easy way to eat more veggies is by try this classic, single layer carrot cake!

5 from 1 vote

Print Recipe Pin Recipe

Course Dessert

Servings 12 Servings

Ingredients

  

1x2x3x

• Cake:
• ½ cup buttermilk or make your own by adding 1½ tsp vinegar to regular milk
• 2 tsp vanilla extract
• ⅓ cup vegetable oil
• ½ cup applesauce
• 2 large eggs room temperature
• ¼ tsp salt
• ½ cup granulated sugar
• ½ cup light brown sugar
• 1 tsp cinnamon
• ¼ tsp ginger
• ¾ cup shredded carrots about 1–2 large carrots
• 1¼ cup all-purpose flour
• 1½ tsp baking powder
• ⅓ cup chopped walnuts optional
• 1 small box raisins optional

Cream Cheese Frosting:

• 4 oz cream cheese room temperature
• 4 tbsp unsalted butter room temperature
• 1 tsp vanilla extract
• 1½ cup powdered sugar

Instructions

 

• Preheat & Prep: Preheat your oven to 350°F. Butter a cake pan and line the bottom with parchment paper.
• Shred the Carrots: Grate 1–2 large carrots until you have about ¾ cup of shredded carrots.
• Mix Wet Ingredients: In a large mixing bowl, whisk together vegetable oil, buttermilk, applesauce, vanilla, eggs, salt, cinnamon, and ginger.
• Add Sugars: Stir in granulated sugar and brown sugar, whisking until fully combined.
• Incorporate Dry Ingredients: Add flour and baking powder, mixing until smooth.
• Fold in Carrots & Add-Ins: Gently fold in the shredded carrots. If using, mix in walnuts and raisins.
• Bake: Pour the batter into the prepared pan and bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
• Cool the Cake: Let the cake cool in the pan for 10 minutes before transferring it to a cooling rack. Wrap it in plastic wrap and refrigerate for at least 2 hours for best texture.

Make the Cream Cheese Frosting

• Cream the Butter & Cream Cheese: In a stand mixer, beat together the softened butter and cream cheese until smooth and fluffy.
• Add Vanilla & Sugar: Mix in the vanilla extract. Gradually add the powdered sugar, beating on medium speed for about 3 minutes until light and fluffy.
• Frost the Cake: Remove the cake from the fridge and spread the frosting evenly over the top with a spatula.
• Serve & Enjoy: Slice and serve! This cake makes about 10–12 servings.

Keyword cake, cake recipe, carrot cake, easy cake, loaf cake

Tried this recipe?Let us know how it was!