If you love carrot cake but prefer a simple, single-layer dessert that serves a few people, this Small Carrot Cake Recipe is perfect. It’s moist and tender, studded with walnuts and finished with a homemade cream cheese frosting. A single 9-inch square cake is an ideal size for a small gathering and is much easier to assemble and store than a multi-layer cake.
I made this single-layer 9-inch square carrot cake for Easter, keeping all the elements you love: freshly grated carrots, warm spices, crunchy walnuts, and a velvety cream cheese frosting. It’s a small batch designed to serve about 4–6 people, depending on appetites.
If you need a gluten-free option, an almond flour carrot cake or gluten-free carrot cupcakes are great alternatives to try.
Why you’ll love this recipe
- Simple single layer: No need to stack and frost multiple layers—just finish the top and serve.
- Make ahead: The cake often tastes better the next day after the flavors meld.
- Easy to store: A single-layer cake is compact and fridge-friendly when space is limited.
- Perfectly spiced: A warm blend of cinnamon, ginger, nutmeg and cloves gives classic carrot-cake flavor.
- Versatile: Works as an everyday snack cake or a lovely dessert for spring gatherings.
Ingredients and substitutions
Below is a summary of key ingredients and suggested swaps. See the recipe section for exact amounts.
- Carrots: Use freshly grated carrots (small holes on a box grater) for moisture and the classic texture.
- Sugar: This recipe combines coconut sugar and cane sugar for flavor and moisture. Granulated or brown sugar can be used if needed, though they slightly change texture and color.
- Spices: Cinnamon is the star, balanced with ginger, nutmeg and a touch of cloves. Adjust proportions to suit your taste.
- Oil: Oil keeps the cake tender and helps it stay fresh for days. Extra virgin olive oil works well, but neutral oils like canola or vegetable are fine.
- Walnuts: Chopped walnuts add crunch. If using halves or pieces, pulse them briefly or crush with a rolling pin. Pecans are a good substitute.
How to make a single layer carrot cake
Preheat the oven to 350°F (175°C). Lightly spray a 9-inch square pan with non-stick spray and line the bottom and sides with parchment paper that slightly overhangs the edges.
Whisk together the dry ingredients: whole wheat flour, baking soda, baking powder, salt, and the spices. Set aside.
Stir almond milk and lemon juice together and let sit for 5 minutes to curdle.
In a large bowl, whisk the coconut and cane sugars with the curdled milk, oil, egg and vanilla until combined.
Add the dry ingredients to the wet mixture and whisk until smooth, taking care not to overmix. Fold in the grated carrots and chopped walnuts.
Pour the batter into the prepared pan and bake 23–25 minutes, or until a toothpick inserted in the center comes out clean. Cool completely in the pan before frosting.
How to make cream cheese frosting
Allow cream cheese and butter to soften at room temperature. Beat them together on high until smooth and creamy. Add vanilla, then gradually beat in powdered sugar until the frosting reaches your desired sweetness and consistency.
Make ahead instructions
This cake benefits from being made ahead—1–2 days in advance is ideal. Frosting the cake a day early allows the cream cheese frosting to set and improves texture. You can freeze the unfrosted cake for up to 3 months: cool completely, wrap tightly in plastic wrap and store in an airtight container or resealable freezer bag. Thaw at room temperature before frosting.
Storage instructions
Store the frosted cake in an airtight container in the refrigerator for 4–5 days. Leftover slices freeze well—arrange in a single layer in an airtight container and freeze for 1–2 months, then thaw in the fridge before serving.
Recipe FAQs
Typical spices are cinnamon, ginger and nutmeg; some recipes add cloves or allspice. This version highlights cinnamon with smaller amounts of ginger, nutmeg and cloves—adjust the mix to your preference.
Grate carrots finely (use the small holes on a box grater) so they cook quickly and keep the cake moist. Avoid large pre-shredded carrots, which can be dry.
A 9×2-inch square pan was used here. A 10×2-inch round pan is a close substitute. If using a smaller 8-inch square pan, the cake may need a few extra minutes and you should watch for sinking; always test doneness with a toothpick.
This recipe was tested with whole wheat flour, which absorbs more liquid than all-purpose flour. If substituting with white flour, you may need to adjust wet and dry ratios slightly.
Key recipe tips
- Measure flour correctly: Spoon and level for accurate measurement.
- Use freshly grated carrots: Avoid large shreds or prepackaged shredded carrots.
- Line the pan with parchment: Overhanging parchment makes it easy to lift the cake out; spray the pan first so the parchment stays put.
- Room temperature dairy: Soften butter and cream cheese for a smooth frosting texture.
- Adjust frosting sweetness: Start with 2–2½ cups powdered sugar for a tangy cream cheese flavor; add more for a sweeter, thicker frosting.
- Cool before frosting: Frost only a fully cooled cake to prevent the frosting from melting.
More carrot cake recipes
- Carrot Cake Loaf with Cashew Cream Frosting
- Carrot Cake Ice Cream Sandwiches
- Baked Carrot Cake Donuts
If you try this recipe, please leave a comment and let me know how it turned out!
📖 Recipe
Small Carrot Cake Recipe
Ingredients
- 1 cup whole wheat flour, spooned and leveled
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ cup unsweetened almond milk
- ½ tablespoon lemon juice
- ½ cup coconut sugar
- ¼ cup cane sugar (or granulated sugar)
- ½ cup extra virgin olive oil
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1½ cups grated carrot
- ½ cup chopped walnuts
Cream cheese frosting:
- 8 ounces full-fat cream cheese, room temperature
- ½ cup unsalted butter, room temperature
- 2½ cups powdered sugar (more if necessary)
- 1 teaspoon vanilla extract
- Chopped walnuts to sprinkle on top (optional)
Instructions
- Preheat oven to 350°F. Spray a 9-inch square pan and line with parchment paper that overhangs the sides.
- Whisk together flour, baking soda, baking powder, salt and spices; set aside.
- Stir almond milk and lemon juice and let sit 5 minutes to curdle.
- In a large bowl, whisk sugars, curdled milk, oil, egg and vanilla until combined.
- Add dry ingredients to wet and whisk until smooth; do not overmix.
- Fold in grated carrots and chopped walnuts.
- Pour batter into prepared pan and bake 23–25 minutes, or until a toothpick comes out clean. Cool completely in the pan.
- Beat cream cheese and butter until smooth, add powdered sugar and vanilla, and beat until creamy. Add more sugar for a thicker frosting.
- Spread frosting over the cooled cake and top with chopped walnuts if desired. Refrigerate 1–2 hours before slicing.
Notes
- Grate carrots finely using the small holes on a box grater; avoid pre-shredded carrots.
- Walnuts are optional; pecans work as a substitute.
- Ensure butter and cream cheese are softened for a smooth frosting.
- Adjust powdered sugar to taste for frosting sweetness and thickness.
- Let the cake cool completely before frosting to prevent melting.
Nutrition Facts per Serving
Carbohydrates: 63 g |
Protein: 8 g |
Fat: 30 g
Nutrition information is an estimate and will vary with substitutions and brands used.