I’ve been dreaming about a perfect carrot cake that doesn’t require stacking layers or fancy decorating skills—and this single-layer version is it. The blend of cinnamon warmth and moist, tender crumb makes every bite pure comfort. What makes this recipe special isn’t just the finely grated carrots or optional crunchy walnuts, but how versatile it is. Imagine enjoying a slice for breakfast with your coffee or serving it warm with ice cream for dessert. Want to know my secret for making it absolutely irresistible?
Why You’ll Love this Homemade Single-Layer Carrot Cake
Who doesn’t crave a slice of carrot cake that’s perfectly moist, wonderfully spiced, and just the right size?
I’m obsessed with this recipe because it’s completely fuss-free but tastes like you spent hours in the kitchen. The single layer means no stressful cake stacking or fancy decorating skills required.
What makes it special? Those finely grated carrots practically melt into the batter, creating that signature tenderness we all want.
Plus, the warm cinnamon notes and optional walnuts add texture that’ll have you reaching for seconds. Perfect for smaller gatherings or when you need a cake that won’t overwhelm your countertop.
What Ingredients are in Homemade Single-Layer Carrot Cake?
For this perfectly sized carrot cake, you’ll need just a handful of pantry staples and, of course, some fresh carrots.
- ½ cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ⅛ teaspoon salt
- ⅓ cup vegetable oil
- ½ cup granulated sugar
- 1 large egg, at room temperature
- ½ cup finely grated carrots
- ¼ cup chopped walnuts (optional)
Room temperature eggs really do make a difference in how the batter comes together, and don’t skimp on properly grating those carrots—finely grated carrots create that signature melt-in-your-mouth texture we all crave in a good carrot cake.
How to Make this Homemade Single-Layer Carrot Cake
Step 1: Preheat and Prepare Your Pan
Preheat your oven to 350°F, then grease and flour a 6-inch cake pan.
For easier cake removal later, consider lining the bottom with a circle of parchment paper—this little trick has saved many of my cakes from that dreaded stuck-to-the-pan fate.
Step 2: Mix the Dry Ingredients
Whisk together ½ cup all-purpose flour, ½ teaspoon baking soda, ½ teaspoon ground cinnamon, and ⅛ teaspoon salt in a bowl.
This thorough mixing guarantees your leavening and spices distribute evenly throughout your cake, no one wants a random pocket of baking soda, right?
Step 3: Combine the Wet Ingredients
In a separate bowl, mix ⅓ cup vegetable oil and ½ cup granulated sugar until well combined, then add 1 large room-temperature egg and beat until the mixture looks smooth and slightly fluffy.
Room temperature eggs really do incorporate so much better than cold ones from the fridge.
Step 4: Bring Wet and Dry Together
Gradually add your dry ingredient mixture into the wet ingredients, stirring gently just until combined.
Using a stand mixer would make this step effortless while ensuring your ingredients combine perfectly without overmixing.
Remember, overmixing is the enemy of tender cake—the moment those streaks of flour disappear, put that spoon down.
Step 5: Fold in the Carrots and Nuts
Gently fold in ½ cup of finely grated carrots and, if using, ¼ cup of chopped walnuts.
The carrots should be grated finely enough that they’ll cook through and create that signature moist texture carrot cake is known for.
Step 6: Bake to Perfection
Pour the batter into your prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
The kitchen will start to smell amazing around the 20-minute mark, but resist the urge to open that oven door too early.
Step 7: Cool Before Frosting
Allow the cake to cool in the pan for about 10 minutes, then carefully invert it onto a wire rack to cool completely.
Patience is key here—frosting a warm cake is a recipe for a melty disaster that no amount of refrigeration can fix.
What to Serve with Homemade Single-Layer Carrot Cake
This cozy carrot cake stands beautifully on its own, but a few thoughtful pairings can turn it into a proper occasion.
A dollop of cream cheese frosting is the classic choice, of course—that tangy creaminess against the spiced cake is why we bake carrot cake in the first place, isn’t it?
For breakfast or brunch, serve slices alongside a frothy cappuccino or spiced chai latte.
When dessert time rolls around, a scoop of vanilla bean ice cream or a drizzle of warm caramel sauce adds luxurious contrast.
Want something invigorating? A small bowl of macerated berries or citrus segments balances the cake’s richness.
And don’t forget a sprinkle of toasted coconut or crushed pistachios for that perfect textural finish.
Homemade Single-Layer Carrot Cake Substitutions and Variations
Make this cozy carrot cake truly your own with these simple swaps and creative twists:
- Flour Options: Swap half the all-purpose flour with whole wheat for nutty flavor, or use a 1:1 gluten-free baking blend for dietary needs.
- Make It Vegan: Replace egg with a flax egg (1 Tbsp ground flaxseed + 3 Tbsp water) and choose maple syrup or coconut sugar instead of granulated sugar.
- Oil Alternatives: Melted coconut oil or unsalted butter work beautifully in place of vegetable oil.
- Spice It Up: Add ¼ teaspoon of nutmeg, ginger, or cardamom to the batter for a more complex flavor profile.
- Mix-Ins: Try raisins, dried cranberries, shredded coconut, or pecans instead of walnuts.
- Seasonal Twists: Fold in 2 tablespoons of orange zest for spring, or add ¼ teaspoon pumpkin pie spice for fall vibes.
- Topping Magic: Dust with powdered sugar for simplicity, or try maple cream cheese frosting with crushed pistachios.
Leftovers and Storage for this Homemade Single-Layer Carrot Cake
This delightful carrot cake actually tastes even better the next day, when the flavors have had time to mingle and deepen.
Store any leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days if you’ve used cream cheese frosting.
For longer storage, this little cake freezes beautifully:
- Wrap unfrosted cake tightly in plastic wrap, then aluminum foil
- Freeze for up to 3 months
- Thaw overnight in the refrigerator before frosting and serving
To refresh slightly dried cake, microwave individual slices for 10-15 seconds. This brings back that just-baked texture without compromising flavor.
For the freshest taste, consider freezing half your cake right after cooling if you’re baking for a smaller household.
Final Thoughts
This single-layer carrot cake proves that good things really do come in small packages.
With its tender crumb studded with sweet carrots and optional walnuts for crunch, it delivers all the comfort of a traditional carrot cake without the leftovers that might go to waste.
It’s the ideal dessert for a small family dinner, casual weekend gathering, or when you simply need a little something sweet without committing to a multi-layer project.
The beauty of this recipe lies in its simplicity—just a few pantry staples transform into a moist, cinnamon-spiced cake that brings warmth to any occasion.
Sometimes the most memorable desserts are the ones that don’t require a special event to enjoy.