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Single Layer Carrot Cake Recipe

Single Layer Carrot Cake Recipe
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★★★★★

5.1 from 14 reviews

This single layer carrot cake is a moist, flavorful dessert perfect for spring or any occasion. Featuring a delicate blend of cinnamon-spiced batter and finely grated carrots, it’s topped with a rich browned butter cinnamon cream cheese frosting, giving it a unique twist on the classic carrot cake. Ideal for a small gathering, this 6-inch cake is easy to make and beautifully balanced in sweetness and spice.

Ingredients

Scale

6 Inch Single Layer Carrot Cake

  • 1/2 cup All-Purpose Flour
  • 1/2 tsp Baking Soda
  • 1/2 tsp Ground Cinnamon
  • 1/8 tsp Salt
  • 1/3 cup Vegetable Oil
  • 1/2 cup Granulated Sugar
  • 1 Large Egg, room temperature
  • 1/2 cup Finely Grated Carrots
  • 1/4 cup Chopped Walnuts (optional, can substitute with chopped pecans)

Small Batch Browned Butter Cinnamon Cream Cheese Frosting

  • 1/4 cup Unsalted Butter, browned and cooled to solid state
  • 4 oz Cream Cheese, softened to room temperature
  • 1 tsp Vanilla Extract
  • 1/2 tsp Ground Cinnamon
  • 2 cups Sifted Powdered Sugar

Instructions

  1. Prepare Oven and Pan: Adjust the oven rack to the second level (just above center) and preheat your oven to 350ºF. Generously spray a 6-inch cake pan with a flour-based baking spray or grease and flour it. Optionally, place a 6-inch parchment paper circle in the bottom of the pan and wrap a cake baking strip on the outside. Set aside.
  2. Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt until fully combined. Set aside.
  3. Combine Wet Ingredients: In a medium bowl, whisk the vegetable oil, granulated sugar, and large egg until smooth and uniform.
  4. Combine Wet and Dry: Add the dry ingredients to the wet ingredients, whisking gently until just combined. Avoid overmixing to maintain a tender crumb.
  5. Add Carrots and Nuts: Fold in the finely grated carrots and chopped walnuts or pecans gently into the batter.
  6. Bake Cake: Pour the batter into the prepared cake pan and bake for 30 to 35 minutes at 350ºF, or until a toothpick inserted in the center comes out clean.
  7. Cool Cake: Let the cake cool in the pan for 10 minutes, then invert it onto a wire cooling rack to cool completely before frosting.
  8. Make Browned Butter: In a medium, light-colored saucepan, melt the unsalted butter over medium heat. Stir continuously as it bubbles and foams. Continue until the butter turns a light brown color and develops a nutty aroma, about 7 to 8 minutes. Remove from heat immediately.
  9. Cool Butter: Pour browned butter into a heatproof bowl and refrigerate until solidified, approximately 1 hour. If prepared in advance, bring to room temperature 20-30 minutes before using.
  10. Prepare Frosting: Using a hand mixer or stand mixer fitted with a paddle attachment, beat the browned butter on medium-high speed until creamy. Add cream cheese, vanilla extract, and ground cinnamon, mixing until smooth and fully blended. Scrape the sides as needed.
  11. Add Powdered Sugar: Reduce mixer speed to low and gradually add sifted powdered sugar. Once combined, increase speed to medium-high and beat for another 1 to 2 minutes until light and fluffy.
  12. Frost Cake: Once the cake is completely cooled, spread the browned butter cinnamon cream cheese frosting evenly over the top. Garnish with additional chopped walnuts or pecans if desired.

Notes

  • This carrot cake and frosting recipe is adapted from the author’s Super Moist Carrot Cake Cupcakes recipe.
  • Recipe times listed are for the cake only and do not include frosting preparation.
  • For a traditional cream cheese frosting without cinnamon and browned butter, use unsalted butter at room temperature instead of browned butter and omit cinnamon in the frosting ingredients.
  • Store the frosted carrot cake wrapped in one to two layers of plastic wrap in the refrigerator for up to 3 days to maintain freshness.

Nutrition

Keywords: carrot cake, single layer carrot cake, browned butter frosting, cream cheese frosting, small cake recipe, 6 inch cake, spring dessert

Find it online: https://messykitchenmagic.com/single-layer-carrot-cake-recipe/