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One Layer Carrot Cake

An easy and moist one layer carrot cake adapted from London's. famous Bread Ahead bakery. So easy and absolutely delicious!
4.72 from 7 votes
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Course: Dessert
Cuisine: American
Keyword: carrot,cake
Prep Time: 5 minutes
Cook Time: 25 minutes
Servings: 8 people
Calories: 341kcal
Author: Farah Abumaizar

Ingredients

For the cake:

  • 1 1/4 cup all purpose flour 150 g
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon powder
  • 1/2 tsp ginger powder
  • pinch salt
  • 2 eggs, room temperature
  • 3/4 cup soft brown sugar 150 g
  • 1/2 tsp vanilla extract
  • 2/3 cup vegetable oil 150 g
  • 2 large carrots, grated 150 g
  • big handful cup chopped walnuts, optional

For the cream cheese frosting:

  • 1/2 stick softened butter 50 g
  • 4 oz softened cream cheese 125 g
  • squeeze fresh lemon juice
  • 1.5-2 cups icing sugar (powdered sugar) 150-200 g
  • handful chopped walnuts for topping, optional

Instructions

For the cake:

  • Preheat oven to 350F (175F). Prepare an 11x7 or 9x9 inch pan by lightly greasing and lining with parchment paper or flouring to prevent sticking.
  • Whisk together the dry ingredients in a bowl (flour, baking powder, baking soda, cinnamon, ginger, and salt), and set aside.
  • In the bowl of an electric mixer, whisk the eggs and sugar for 2 minutes on medium speed or so until well combined. Add the vanilla and the vegetable oil and mix until combined.
  • Reduce the speed to low, and add the dry ingredients all at once until incorporated. Don't over mix, a few flour streaks are ok.
  • Add the grated carrots and walnuts if using and fold in with a spatula. Don't mix too much. Pour the batter into the prepared pan and bake for around 25 minutes or until a toothpick inserted near the center comes out clean. Let cake cool completely before frosting.

For the cream cheese frosting:

  • In a mixer with a whisk attachment, beat the softened butter for 20-30 seconds until fluffy. Add the soft cream cheese and beat until combined and light and fluffy. Sift in the icing sugar, reduce heat to low and mix until combined. Add a squeeze of lemon juice (optional) and mix until combined. Store in the fridge until ready to use.

Notes

Recipe adapted from the wonderful Bread Ahead Bakery's online baking sessions they so generously shared during the whole quarantine period of 2020 (may it be a distant memory soon!)
Tried this recipe?Mention @everylittlecrumb or tag #everylittlecrumb!

Nutrition

Calories: 341kcal