This 6 inch Single Layer Carrot Cake is super moist and fluffy with the warmth of cinnamon and chopped walnuts in each bite. Pair it with this creamy brown butter cinnamon cream cheese frosting, and you have yourself a delicious treat for spring, Easter, or any time of the year!
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Let's Talk About the Recipe!
This easy single layer carrot cake, adapted from my super moist carrot cake cupcakes, is the latest addition to my small batch recipes!
The key players in this cake recipe, which give it that moist and fluffy texture, are the vegetable oil, the egg, and—of course—the grated carrots.
The cinnamon adds a nice, distinctive, aromatic smell, and the chopped walnuts give it a nice bit of crunch! Of course, walnuts are an optional ingredient, but I do recommend including them.
And what cake wouldn't be complete without frosting, right? This cream cheese frosting has just the right amount of balance between the sweetness from the powdered sugar and the nutty, aromatic flavors from browned butter and cinnamon. It smells absolutely wonderful and pairs perfectly with the carrot cake!
Substitutions and Optional Ingredients
The optional ingredient in this recipe is chopped walnuts. You can choose to add them to both the cake batter and as a garnish or leave them out entirely.
As a substitute, you can use chopped pecans. I've actually used both at the same time—walnuts for the cake batter and pecans for garnish.
I did not test this adapted recipe using any flour substitutes, egg alternatives, or butter in place of vegetable oil.
To make regular cream cheese frosting (also a small batch recipe), use unsalted butter at room temperature instead of browned butter, and omit the cinnamon.
Tips for Making the Best Carrot Cake
Skip the mixers. For this single layer carrot cake recipe, you don't need any mixers. Just some mixing bowls, whisks, a spatula, and a grater (for the carrots) will do the trick. To make the browned butter cinnamon cream cheese frosting, you will need a saucepan and a hand mixer or stand mixer.
Prep your ingredients. One of the keys to a successful recipe is prepping your ingredients first. For this carrot cake, you will want to grate your carrots and chop your walnuts (unless you bought them pre-chopped) before starting. I used this medium grater from Microplane. For chopping the walnuts, you can place them in a sealed plastic bag and break them up using a heavy spoon or rolling pin, or you can use this small food chopper.
Don't over-mix the cake batter. Mix the ingredients until they're just combined—meaning until you can no longer see it. This really comes into play when you mix the dry and wet ingredients.
Use cake strips. I mention this in my single layer chocolate cake recipe post as well, but using a cake strip—helps with getting a nice flat cake surface. I have a bunch from Wilton, which I regularly use with my cakes, and I love them!
Cool the cake completely. Whether you are frosting your cake the same day or planning to store it in the refrigerator or freezer, you will want to let it cool completely.
First, cool it in the pan for about 10 minutes. Then, carefully invert it onto a wire cooling rack to finish cooling. It's one of my favorite steps with any cake recipe because you get this fabulous smell when you lift up that cake pan.
How to Make Brown Butter
Use a light-colored saucepan. Using a dark-colored saucepan makes it difficult to see when the butter begins browning. I made this mistake when I first tried it and ended up burning it. No good.
Melt and brown over medium heat. From start to finish, you'll want to melt the butter and brown it over medium heat. Do not boil it.
Bubble and foam. After the butter melts, it will begin to bubble up and foam, then subside. This is the water evaporating from the butter and when the butter begins to brown. From start to finish, this took roughly 7-8 minutes.
Continually stir. This is for both the melting and the bubble foam stages of browning butter. I used one of my GIR heat-proof spatulas, but a whisk will work well here too.
Color and smell. When your melted butter has turned to light golden brown color and has a nutty aromatic smell, it's time to remove it from the heat. Another indicator that your browned butter is ready—seeing small brown bits at the bottom of your saucepan.
Pour and cool. Immediately after you remove the browned butter from the heat, pour it into a heat-proof bowl. Cover lightly with plastic wrap and place it in the refrigerator to cool and solidify. This takes roughly an hour. I used one of my glass mixing bowls.
Making Browned Butter in Advance
You can make brown butter up to 2-3 days in advance. Keep it in the refrigerator covered with plastic wrap, or use a sealed food container.
I made extra to use for some other recipes I'm working on. Some of them call for the butter to be melted, so I reheated the amount needed in the microwave. Use a food scale to ensure you're using the correct amount for whatever recipe you're making.
Need Tips on How to Freeze Unfrosted and Frosted Cakes?
Check out my single layer chocolate cake recipe! I give pointers on freezing an unfrosted and frosted cake or cake slices.
More Small Batch Recipes for You!
📖 Recipe
Single Layer Carrot Cake
Author:Ingredients
6 inch single layer carrot cake
- ½ cup All-Purpose Flour
- ½ teaspoon Baking Soda
- ½ teaspoon Ground Cinnamon
- â…› teaspoon Salt
- â…“ cup Vegetable Oil
- ½ cup Granulated Sugar
- 1 Large Egg (room temperature)
- ½ cup Finely Grated Carrots
- ¼ cup Chopped Walnuts (optional for either adding to batter or as garnish (can also use chopped pecans))
small batch browned butter cinnamon cream cheese frosting
- ¼ cup Unsalted Butter (browned and cooled to solid state)
- 4 oz Cream Cheese (softened to room temperature)
- 1 teaspoon Vanilla Extract
- ½ teaspoon Ground Cinnamon
- 2 cups Sifted Powdered Sugar
Instructions
6 inch single layer carrot cake
- Adjust your oven rack to the 2nd level position (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. If you choose, you can also add a 6 inch parchment paper circle to the bottom of the pan, and to the outside, a cake baking strip. Set to the side.
- With a small mixing bowl and a whisk, blend together the all-purpose flour, baking soda, ground cinnamon, and salt. Set to the side.½ cup All-Purpose Flour, ½ teaspoon Baking Soda, ½ teaspoon Ground Cinnamon, ⅛ teaspoon Salt
- In a separate medium-size mixing bowl, whisk together the vegetable oil, granulated sugar, and egg.⅓ cup Vegetable Oil, ½ cup Granulated Sugar, 1 Large Egg
- Add the whisked dry ingredients to the wet ingredients and whisk together until just combined. Be careful not to over mix the cake batter.
- Fold in the grated carrots and chopped walnuts (optional ingredient, can also use chopped pecans).½ cup Finely Grated Carrots, ¼ cup Chopped Walnuts
- Pour the cake batter into the prepared cake pan and bake for 30-35 minutes at 350ºF or until an inserted toothpick comes out clean.
- Cool the cake in the cake pan for 10 minutes before inverting it onto a wire cooling rack to cool completely.
- Once cooled, frost with the small batch browned butter cinnamon cream cheese frosting. Garnish with chopped walnuts (optional ingredient, can also use chopped pecans).
small batch browned butter cinnamon cream cheese frosting
- In a medium-size (light colored recommended) saucepan melt the unsalted butter over medium heat. Continue to stir as the butter begins to bubble and foam, then subsides. This is the water evaporating from the butter. Continue to heat until the butter turns a light color brown and has a nutty aromatic flavor. From start to finish this step will take roughly 7-8 minutes.¼ cup Unsalted Butter
- Immediately remove the browned butter from the heat and pour into a heat-proof bowl. Cover lightly and place in the refrigerator to cool and solidify. This takes about an hour. If you made the browned butter in advance, bring it to room temperature 20-30 minutes before adding.
- Using your hand mixer or stand mixer fitted with a paddle attachment beat the browned butter on medium-high speed until smooth and creamy. Add in the cream cheese, vanilla extract, and ground cinnamon and continue to mix until well blened. Scrape down the sides of the mixing bowl as needed.¼ cup Unsalted Butter, 4 oz Cream Cheese, 1 teaspoon Vanilla Extract, ½ teaspoon Ground Cinnamon
- Reduce the mixer speed to low, gradually adding in your sifted powdered sugar until it's well blended. Scrape down the sides of the bowl, then mix on medium-high speed for 1-2 minutes more.2 cups Sifted Powdered Sugar
- Frost your cake once it's completely cooled.
Video
Recipe Notes
- Carrot cake and frosting adapted from my Super Moist Carrot Cake Cupcakes recipe.
- Recipe times shown only include the cake.
- For regular cream cheese frosting (also small batch), use unsalted butter at room temperature instead of browned butter and omit the cinnamon.
- Keep frosted carrot cake stored in the refrigerator, wrapped in plastic wrap (1-2 layers is good) for up to 3 days.
Nutrition
Nutritonal information provided above is an estimate only and will vary based on specific ingredients used.
Dee says
Delicious 🧡
Have you ever tried using buttermilk as many recipes use?
Jennifer says
Thank you, Dee! I haven't, but I'd like to try it that way sometime.
Jordan Richardson says
Would you recommend adding chopped dark chocolate, and if so how much?
Jennifer says
Hi Jordan, I'm sorry, I've never made this recipe with chocolate before ever, so I wouldn't be the best person to recommend how much to add. If you google chocolate carrot cake that will better help answer your question!
Robin says
THIS! Cake is amazing! The perfect blend of spices to make your eyes roll and your tongue water! I also never had brown butter until I made this icing - so nutty - so wonderful - and so simple to make. I made half of the recipe because I just wanted to cover the cake and wasn’t doing swirls - and it was still amazing. I didn’t have nuts on hand so I omitted them and I don’t think it mattered. It was incredible and my family still asks when I’m going to make it again!
Jennifer says
Thank you so much for making this, Robin! And thank you for mentioning that you halved the frosting recipe. Always a good idea if you're not planning to do any piping on top or want a thick layer of frosting.
Doris says
Loved this. Moist and delish!!! I can't do dairy so no cream cheese icing but used a Vanilla icing. Made a great Birthday cake for myself!
Jennifer says
I'm so happy you enjoyed it, Doris! And Happy Birthday!
Karen Charman says
Lovely cake! I made this today for Easter dessert and it was delicious. It was the perfect size for two. A piece today and one tomorrow! Thank you for sharing this!
Jennifer says
Happy Easter! You're very welcome, I'm so glad you loved it.
Cathy G. says
I've tried several small batch carrot cake recipes and this was by far the best! I added a little grated orange rind and toasted coconut which only enhanced the already wonderful flavor of this recipe.
Jennifer says
Thank you so much for trying the recipe! And thank you for sharing the ingredients you added too!
Kyndra says
Has anyone substituted the vegetable oil for another type of oil?
Terry Trent says
I made this cake last night after receiving my two 6" cake pans in the mail. I have to say that it was fantastic!!! It was easy to make and moist. Everything was tasty and my husband, who doesn't eat sweets, said it was "Spectacular"!!! I doubled the cake recipe and made the single frosting recipe and it was perfect!! Thank you so much for this recipe!
Jennifer says
Thank YOU so much for making it! I'm glad your hubs approved!
Debbie Brown says
I want to do cupcakes so I will use your carrot cake cupcake recipe, but want to use this frosting! Will it pipe well or do you recommend a different frosting?
Jennifer says
Hi! Every time I make it, I'm able to pipe a border onto the top of the cake easily, so yes! Happy baking!
J Link says
Hi, I'd like to make this as a small batch of cupcakes. What do I need to alter from the temp/cooking time/ amounts to do so? Thanks!
Jennifer says
Hi! The temperature will be the same, but the bake times will reduce to around 18-20 minutes.
Katy says
This also didn’t rise for me. Was the baking soda listed supposed to be baking powder?
Jennifer says
No, the recipe is correct as written. It's possible your baking soda is bad. You can test a little bit of it with some white vinegar. If it fizzes and bubbles up, it's still good.
Katy says
Thanks I will try. We still ate it and everyone loved the flavor, especially the icing, which was amazing! Thank you! 🙂
Jennifer says
You're welcome! I'm glad you still enjoyed it!
Nanamonster says
I used cake strips for the first time. My cake was the flattest cake I've ever baked and the edges were not crusty either. Thank you for this recipe and the suggestion as well.
Jennifer says
That's wonderful! I'm glad the recipe and the cake strips were a win!
Kirsten says
Great!! I always toast nuts before I add them to any batter, that way they don’t get mushy. And I bloomed the cinnamon in the brown butter, great combo!!😋Thanks!!!
Jennifer says
Thank you for trying the recipe and for the tips!
Bethany says
This is the cutest little cake for the two of us! It's delicious, although it didn't rise very much. I baked it in a springform pan because that's what I had. Also, I didn't have as much cream cheese left as I thought I did (only 2 ounces) so I made up the difference with heavy whipping cream and it worked perfectly. I also used bourbon instead of vanilla.
Angelica Gruenwald says
If I want to make a 3 layer 6 inch cake shall I triple the recipe? Thanks it looks so yummy
Jennifer says
Hi! Yes, you certainly can. As one commenter noted, she tripled the cake batter, but only double the frosting recipe. I hope you enjoy it!