Do I really need to grate the carrots myself?

I’ve tried using pre-shredded carrots, but the cake never comes out as tender. Freshly grated carrots melt right into the batter, adding natural sweetness and moisture. It’s worth the extra few minutes.

Can I skip the nuts, raisins, or pineapple?

Absolutely. When I baked it for a friend who doesn’t like raisins, I left them out, and the cake was still just as delicious. The beauty of this recipe is how flexible it is—you can keep it simple or dress it up.

How should I store leftovers?

I usually cover the cake and keep it in the refrigerator. It stays moist for up to four days, and the frosting holds its texture beautifully. If I want it to taste freshly baked, I let a slice sit at room temperature for a few minutes before enjoying it.

One Bowl Carrot Cake Recipe

Description

This One Bowl Carrot Cake Recipe combines fresh grated carrots with warm spices, creating a moist, flavorful cake. Made in a single bowl for easy prep, it’s finished with creamy, tangy cream cheese frosting for a perfect, comforting dessert.

Ingredients

2 cups (260g) all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon fine salt

2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

1 cup (200g) granulated sugar

1/2 cup (100g) packed light brown sugar

3 large eggs, at room temperature

3/4 cup (180ml) neutral oil (canola or vegetable)

2 teaspoons pure vanilla extract

2 cups (240g) finely grated carrots (freshly grated)

1/2 cup crushed pineapple, well drained (optional)

1/2 cup chopped walnuts or pecans (optional)

1/2 cup raisins (optional)

Cream Cheese Frosting

8 oz (226g) cream cheese, softened

6 tablespoons (85g) unsalted butter, softened

2 1/2–3 cups (300–360g) powdered sugar

1 teaspoon pure vanilla extract

Pinch of fine salt

1–2 tablespoons milk or cream, as needed

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Instructions

Prep: Heat oven to 350°F (175°C). Grease a 9×13-inch pan (or two 8-inch round pans) and line bottoms with parchment.

Whisk Wet Ingredients: In a large mixing bowl, whisk eggs, oil, granulated sugar, brown sugar, and vanilla until smooth.

Add Dry Ingredients: Sprinkle flour, baking powder, baking soda, salt, cinnamon, and nutmeg over the bowl. Fold gently until a few streaks of flour remain.

Fold In Carrots & Mix-ins: Stir in grated carrots (and pineapple, nuts, or raisins if using) until evenly combined. Avoid heavy mixing.

Bake: Spread batter in the prepared pan. Bake 35–40 minutes for a 9×13 (25–30 minutes for 8-inch rounds), or until a toothpick in the center comes out clean and the top springs back.

Cool: Let the cake rest 10 minutes in the pan, then turn out to a rack and cool completely.

Make Frosting: Beat cream cheese and butter until creamy. Add powdered sugar gradually, then vanilla and a pinch of salt. Splash in milk as needed for a soft, spreadable frosting.

Frost & Serve: Spread frosting over the cooled cake (or layer and frost the rounds). Garnish with chopped nuts or a light dusting of cinnamon if you like.

Prep Time: 15 min
Cook Time: 35–40 min
Category: Dessert
Method: Baking
Cuisine: Homemade