This 6-inch Single Layer Carrot Cake is moist, tender, and full of warm cinnamon flavor with a pleasant crunch from chopped walnuts. Topped with a browned butter cinnamon cream cheese frosting, it’s a perfect small-batch dessert for spring, Easter, or any cozy gathering.
This easy single-layer version is adapted from the Super Moist Carrot Cake Cupcakes and joins the small-batch recipes collection. The combination of vegetable oil, a single egg, and finely grated carrots keeps the cake light and tender.
Cinnamon brings a warm, aromatic note while chopped walnuts (or pecans) add texture and a toasty bite. The nuts are optional, but they complement the cake beautifully.
The frosting is a small-batch cream cheese mixture enhanced with browned butter and a touch of cinnamon. The browned butter lends a rich, nutty aroma and depth that balances the sweetness of the sifted powdered sugar.
Table of Contents
- Substitutions
- Tips for Making the Best Carrot Cake
- Helpful Baking Tools
- How to Make Brown Butter
- Making Browned Butter in Advance
- Need Tips on How to Freeze Unfrosted and Frosted Cakes?
- More Small Batch Recipes for You!
- Single Layer Carrot Cake Recipe
Substitutions
Walnuts are listed as an optional addition. You can fold them into the batter or reserve them as a garnish. Pecans work equally well and can be used instead of—or alongside—walnuts.
This recipe has not been tested with flour substitutes, egg replacements, or swapping vegetable oil for butter.
If you prefer a classic cream cheese frosting without browned butter, use room-temperature unsalted butter and omit the cinnamon.
Tips for Making the Best Carrot Cake
Skip the mixers for the cake. For this single-layer cake, you only need bowls, a whisk, a spatula, and a grater. The frosting requires a saucepan and either a hand or stand mixer.
Prep ingredients first. Grate the carrots and chop the walnuts (if using) before you start. Preparing everything ahead keeps the process smooth.
Don’t overmix. Combine the dry and wet ingredients until just incorporated to keep the cake tender.
Use cake strips for an even top. Cake strips help produce a flatter surface, which makes frosting simpler and more attractive.
Cool completely before frosting. Cool the cake in the pan for about 10 minutes, then invert it onto a wire rack to finish cooling. Frost only when the cake is fully cooled.
Helpful Baking Tools
How to Make Brown Butter
Use a light-colored saucepan. It’s easier to watch the color change and avoid burning.
Melt and brown over medium heat. Keep the heat at medium; do not boil. The butter will bubble and foam as the water evaporates, then subside as it browns.
Stir constantly. Stir while the butter melts and during the foaming stage to ensure even browning and to prevent scorching.
Watch for aroma and color. When the butter turns a light golden brown and smells nutty, remove it from the heat. You’ll often see small brown bits forming on the pan surface.
Pour and cool. Transfer the browned butter to a heatproof bowl, cover loosely, and chill until it solidifies—about an hour. Once firm, it can be whipped into the frosting.
Making Browned Butter in Advance
You can make browned butter 2–3 days ahead. Store it covered in the refrigerator. If a later recipe requires melted butter, gently reheat only the amount you need.
Need Tips on How to Freeze Unfrosted and Frosted Cakes?
For tips on freezing unfrosted and frosted cakes or cake slices, consult the guide used for small single-layer cakes. Proper wrapping and storage will help preserve texture and flavor.
More Small Batch Recipes for You!
Mini Strawberry Sheet Cake
Small Batch Cinnamon Rolls
Small Batch Chocolate Cupcakes
Small Batch Gluten Free Peanut Butter Chocolate Chunk Cookies
Single Layer Carrot Cake
Ingredients
6 inch single layer carrot cake
- 1/2 cup All-Purpose Flour
- 1/2 tsp Baking Soda
- 1/2 tsp Ground Cinnamon
- 1/8 tsp Salt
- 1/3 cup Vegetable Oil
- 1/2 cup Granulated Sugar
- 1 Large Egg, room temperature
- 1/2 cup Finely Grated Carrots
- 1/4 cup Chopped Walnuts, optional (can use chopped pecans)
small batch browned butter cinnamon cream cheese frosting
- 1/4 cup Unsalted Butter, browned and cooled to solid state
- 4 oz Cream Cheese, softened to room temperature
- 1 tsp Vanilla Extract
- 1/2 tsp Ground Cinnamon
- 2 cups Sifted Powdered Sugar
Instructions
6 inch single layer carrot cake
-
Preheat the oven to 350ºF and position the rack just above center. Grease and flour a 6-inch cake pan or use a flour-based baking spray. Optionally add a parchment circle to the pan bottom and a cake baking strip around the outside.
-
Whisk together the flour, baking soda, ground cinnamon, and salt in a small bowl; set aside.
-
In a separate bowl, whisk the vegetable oil, granulated sugar, and egg until combined.
-
Add the dry ingredients to the wet ingredients and whisk until just combined. Avoid overmixing.
-
Fold in the finely grated carrots and chopped walnuts (if using).
-
Pour batter into the prepared pan and bake 30–35 minutes at 350ºF, or until a toothpick inserted into the center comes out clean.
-
Cool the cake in the pan for 10 minutes, then invert onto a wire rack and cool completely.
-
When fully cooled, frost with the browned butter cinnamon cream cheese frosting and garnish with chopped walnuts or pecans if desired.
small batch browned butter cinnamon cream cheese frosting
-
Melt the unsalted butter in a light-colored saucepan over medium heat. Stir as it bubbles and foams; continue until it turns a light golden brown and smells nutty (about 7–8 minutes).
-
Remove from heat and pour into a heatproof bowl. Cover loosely and chill until solidified, about an hour. If using pre-made browned butter, bring it to room temperature for 20–30 minutes before whipping.
-
Beat the cooled browned butter on medium-high speed until smooth. Add the softened cream cheese, vanilla, and cinnamon and mix until combined, scraping the bowl as needed.
-
With the mixer on low, add sifted powdered sugar gradually until incorporated. Scrape the bowl and then beat on medium-high for 1–2 minutes until fluffy.
-
Frost the cooled cake and serve.
Video
Notes
- Recipe adapted from the Super Moist Carrot Cake Cupcakes.
- Times listed refer to the cake baking only.
- To make a classic cream cheese frosting, use room-temperature unsalted butter instead of browned butter and omit the cinnamon.
- Store frosted cake in the refrigerator, loosely wrapped in plastic wrap, for up to 3 days.
Nutrition
Nutritional information provided above is an estimate and may vary based on ingredients used.
