If you enjoy carrot cake but prefer a smaller, single-layer version for a few people, this Small Carrot Cake Recipe is a perfect choice. It bakes up moist and tender, with warm spices, chopped walnuts and a classic cream cheese frosting. A simple 9-inch square cake is ideal for a small gathering — easy to assemble, easy to store, and just the right amount for 4–6 people.
I love carrot cake but don’t always need a full-sized layer cake or bundt. This small batch, single-layer carrot cake delivers the same cozy spice profile and moist texture you expect, but in a compact, easy-to-handle format. It’s made with freshly grated carrots, warm spices, a touch of oil for tenderness, and chopped walnuts for crunch, all finished with a creamy homemade cream cheese frosting.
This version works well as an everyday snack cake or a simple dessert for spring gatherings and holidays like Easter. If you prefer a gluten-free option, try an almond-flour carrot cake or carrot cake cupcakes adapted for gluten-free baking.
Why you’ll love this recipe
- Single layer simplicity. No stacking or complicated assembly — just frost the top and serve.
- Make-ahead friendly. The flavors deepen if you make it a day ahead; frosting also firms up nicely overnight.
- Easy to store. Single-layer cakes take up less fridge space and are simpler to wrap and freeze.
- Perfectly spiced. The cake balances cinnamon with a hint of ginger, nutmeg and cloves for a warm, classic carrot-cake taste.
- Versatile dessert. It’s casual enough for coffee or tea, yet pretty enough to bring to a small celebration.
Ingredients and substitutions
Below is a concise overview of the key ingredients and common substitutions. Exact amounts and full ingredient list are included in the recipe section.
- Carrots: Freshly grated carrots give moisture and texture. Use the small holes on a box grater for best results; avoid large, dry pre-shredded carrots.
- Sugars: This recipe uses a mix of coconut sugar and cane (or granulated) sugar. Brown sugar is usually a reasonable swap for coconut sugar in most recipes, though texture and flavor will vary slightly.
- Spices: Cinnamon is the primary spice here, with smaller amounts of ground ginger, nutmeg and cloves. Adjust to taste.
- Oil: Oil keeps this cake tender and helps it stay fresh for several days. Extra virgin olive oil was used here, but neutral oils like vegetable or canola work well too.
- Walnuts: Use chopped walnuts or substitute chopped pecans. If you have halves, pulse them briefly or crush to approximate chopped pieces.
How to make a single layer carrot cake
Preheat the oven to 350°F. Lightly spray a 9-inch square pan with non-stick spray and line the bottom and sides with parchment paper that slightly overhangs to make removal easier.
Whisk together the dry ingredients — whole wheat flour, baking soda, baking powder, salt and spices — in a bowl and set aside.
Mix almond milk and lemon juice in a small cup and let rest for 5 minutes to curdle; this acts like a buttermilk substitute.
In a large bowl, whisk the sugars, curdled milk, oil, egg and vanilla until combined. Add the dry ingredients and whisk until the batter is 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 to room temperature. Beat them together in a mixing bowl until smooth and creamy. Add vanilla and gradually beat in powdered sugar until the frosting reaches your preferred sweetness and thickness. For a less sweet frosting, use 2–2½ cups powdered sugar; add more if you want a thicker, sweeter frosting.
Make ahead instructions
This cake benefits from being made ahead. It stays moist and tender for 1–2 days in the fridge, and chilling overnight helps the flavors meld and the frosting to set. For longer storage, freeze the unfrosted cake for up to 3 months: cool completely, wrap tightly in plastic wrap and place in an airtight container or 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. Individual leftover slices freeze well — arrange in a single layer in an airtight container and freeze for 1–2 months. Thaw in the fridge before serving.
Recipe FAQs
Typical carrot cake spices include cinnamon, ginger and nutmeg. This recipe also uses a touch of cloves. Adjust the amounts to suit your preference — more cinnamon for warmth, or a bit more ginger for a brighter kick.
Grate carrots finely using the small holes on a box grater so they cook quickly and add moisture. Avoid large shreds or pre-packaged shredded carrots, which can be dry.
This cake was baked in a 9×2 inch square pan. A 10×2 inch round pan has similar capacity if you prefer a round cake. If you try a smaller 8-inch pan, the bake time may need to increase and the cake may be thicker; watch for doneness with a toothpick.
This recipe was tested with whole wheat flour, which absorbs more liquid than all-purpose white flour. If substituting white flour, you may need to adjust the liquid slightly to achieve the same batter consistency.
Key recipe tips
- Measure flour correctly: Spoon and level the flour into the measuring cup to avoid a dry, dense cake.
- Use freshly grated carrots: They retain moisture and contribute to the cake’s tender crumb.
- Line the pan with parchment: Slightly overhanging parchment makes it easy to lift the cake from the pan. Spray the pan first so the paper sticks while you pour the batter.
- Room temperature dairy: Soften butter and cream cheese before making the frosting for a smooth texture.
- Cool completely before frosting: If the cake is still warm, the cream cheese frosting will soften and slide off.
Recipe
Small Carrot Cake
Prep time: 20 minutes • Cook time: 25 minutes • Total time: 45 minutes • Servings: 9 pieces
Author: Leanne Combden
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 (or vegetable/canola oil)
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1½ cups grated carrot (see notes)
- 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 (use 2–2½ cups for a less sweet frosting)
- 1 teaspoon vanilla extract
- Chopped walnuts to sprinkle on top (optional)
Instructions
- Preheat oven to 350°F. Lightly spray a 9-inch square pan and line with parchment paper.
- Whisk flour, baking soda, baking powder, salt and spices in a bowl; set aside.
- Stir almond milk and lemon juice; let sit 5 minutes to curdle.
- In a large bowl, whisk sugars, curdled milk, oil, egg and vanilla until combined.
- Add dry ingredients to the wet mixture and whisk until smooth; avoid overmixing.
- Fold in grated carrots and chopped walnuts.
- Pour batter into the prepared pan and bake 23–25 minutes, until a toothpick comes out clean. Cool completely in the pan.
- Beat cream cheese and butter until smooth. Add powdered sugar and vanilla; beat until creamy. Adjust sugar to taste.
- Spread frosting over cooled cake and top with chopped walnuts if desired. Chill 1–2 hours before slicing.
Notes
- Grate carrots finely using the small holes on a box grater; avoid large shreds or prepackaged shredded carrots.
- Walnuts are optional; pecans make a good substitute.
- Make sure butter and cream cheese are softened for a smooth frosting.
- Adjust powdered sugar to control frosting sweetness and thickness.
- Allow the cake to cool completely before frosting to prevent the frosting from melting.
Nutrition (estimate per serving)
Calories: 535 kcal • Carbohydrates: 63 g • Protein: 8 g • Fat: 30 g • Fiber: 3 g
If you try this recipe, I’d love to hear how it turned out — leave a comment with questions or feedback.