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Easy One-Bowl Carrot Cake Recipe

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4.2 from 15 reviews

This Easy One-Bowl Carrot Cake is a moist, flavorful dessert made with freshly grated carrots and warm pumpkin pie spice, baked in a single bowl for simplicity. Topped with a smooth and creamy homemade cream cheese frosting, it’s perfect for gatherings or everyday indulgence.

  • Total Time: 1 hr 55 mins
  • Yield: 1 (9x13-inch) cake, 12 to 16 servings

Ingredients

For the Cake

  • Nonstick cooking spray
  • 18 ounces carrots, scrubbed clean or peeled
  • 1 3/4 cups (373g) light brown sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon kosher salt
  • 2 1/2 cups (300g) all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda

For the Cream Cheese Frosting

  • 8 ounces cream cheese, softened
  • 1 stick (4 ounces) unsalted butter, softened
  • 3 cups (340g) powdered sugar
  • 1/4 teaspoon kosher salt
  • 1 teaspoon vanilla paste

Instructions

  1. Preheat and prepare pan: Preheat the oven to 350°F. Grease a 9×13-inch cake pan generously with nonstick cooking spray or butter, line the bottom with parchment paper, and grease the parchment to prevent sticking.
  2. Grate carrots and mix wet ingredients: Using a box grater, grate the carrots directly into a large mixing bowl. Add the light brown sugar, vegetable oil, eggs, pumpkin pie spice, and kosher salt. Whisk everything together until fully combined.
  3. Add dry ingredients: Sift or measure in the all-purpose flour, baking powder, and baking soda. Gently stir the batter using the whisk just until no streaks of flour remain to avoid overmixing.
  4. Bake the cake: Pour the batter evenly into the prepared cake pan. Bake in the preheated oven for 35 to 45 minutes or until a toothpick inserted into the center comes out clean.
  5. Cool the cake: Remove the cake from the oven and place it on a wire rack. Allow it to cool completely in the pan, approximately 1 hour, before frosting.
  6. Make the cream cheese frosting: While the cake cools, beat softened cream cheese and unsalted butter in a large bowl with a hand mixer on medium-high speed until smooth and combined, about 2 minutes. Add powdered sugar, kosher salt, and vanilla paste. Beat on low speed for 30 seconds, then increase to medium-high speed and beat until creamy and fully combined, about 3 minutes.
  7. Frost the cake: Spread the cream cheese frosting evenly over the cooled cake using an offset spatula or the back of a spoon. Slice and serve.
  8. Storage: Store any leftover cake covered in the refrigerator for up to 5 days to maintain freshness and texture.

Notes

  • Grating carrots directly into the bowl minimizes mess and saves time.
  • Do not overmix the batter once flour is added to keep the cake tender.
  • Allow the cake to cool completely before frosting to prevent the frosting from melting.
  • This cake can be made a day ahead and refrigerated; just bring to room temperature before serving.
  • Use parchment paper to ensure easy removal and clean edges.
  • Author: Olivia
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://iamstarved.com/easy-one-bowl-carrot-cake-recipe/