One-Bowl Carrot Cake
- Total Time
- 1¼ hours, plus cooling
- Rating
- Notes
- Read community notes
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Ingredients
Yield:One 8-inch cake
- 1(8-ounce/226-gram) block cream cheese, softened
- ½packed cup/73 grams confectioners’ sugar
- ¼teaspoon fine sea salt
- 1large egg
- ½cup/120 grams sour cream
- Nonstick cooking spray
- 2large eggs
- ¾cup/168 grams granulated sugar
- ½cup/100 grams neutral oil, such as vegetable oil
- 1cup/135 grams all-purpose flour
- 1teaspoon sweet baking spice or any combination of ground cinnamon, cardamom, ginger or nutmeg
- ½teaspoon baking powder
- ½teaspoon baking soda
- ½teaspoon fine sea salt
- 2packed cups/260 grams coarsely grated peeled carrots (from 3 medium carrots)
For the Topping
For the Cake
Preparation
- Step 1
Heat oven to 375 degrees. Lightly coat an 8-inch square baking pan with cooking spray. Line the bottom and sides with parchment paper, and spray again.
- Step 2
Make the topping: Whisk the cream cheese in a large bowl until smooth. Add the confectioners’ sugar and salt, and stir slowly with a whisk until no traces of sugar remain, then whisk rapidly until smooth. Add the egg and whisk until fully incorporated, then whisk in the sour cream until smooth. Using a silicone spatula, scrape the mixture into a pastry bag fitted with a ½-inch plain tip or a gallon-size resealable plastic bag, and set aside. Reserve the bowl, whisk and spatula without washing.
- Step 3
Make the cake batter: Combine the eggs and granulated sugar in the reserved bowl and beat with the whisk until evenly combined. While whisking, add the oil in a steady stream and whisk until emulsified. Add the flour, spice, baking powder, baking soda and salt, and use the spatula to fold into the wet ingredients just until the dry ingredients disappear. Add the carrots and fold until evenly distributed.
- Step 4
Scrape the cake batter into the prepared pan and spread evenly. If using a plastic bag, snip a ½-inch hole in a lower corner. Pipe the topping gently and evenly over the batter to completely cover it. It’s OK if it looks bumpy; it will even out in the oven.
- Step 5
Bake until the top is golden brown and a toothpick inserted in the center comes out with bits of the topping but no cake batter, 50 to 60 minutes. (If your cream cheese layer doesn’t take on very much color by the time the cake has finished cooking, you can broil it until the top is browned in spots, 1 to 2 minutes.)
- Step 6
Cool completely in the pan on a wire rack. Cut directly in the pan to serve, or slide out of the pan using the parchment paper to cut into squares. The cake can be refrigerated in an airtight container for up to 5 days. Bring to room temperature before serving.
Private Notes
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Cooking Notes
DorothyR
Followed recipe in general, but took note of advice from others and made these changes: 1. Electric mixer 2. added 1 tsp. double-strength vanilla in topping 3. subbed Fage Greek yogurt for sour cream (didn't have s.c.). Worked fine. 4. Doubled quantity of spices in cake; used apple pie spice blend (2 tsp. total) 5. Added 1/2 cup chopped walnuts to cake 6. Added 3 T. finely minced candied ginger to cake 7. Didn't put topping in a plastic bag. Just spooned it on. 8. 65 min. bake
bob
I made the cake using Bobbi’s suggestions above of adding vanilla to the topping (1 tsp), doubling the spice, and adding walnuts (1/2 cup). We really enjoyed the cake. The top tasted like a tart cheesecake and had a creamy mouthfeel. The cake layer was moist with a mild spiciness and had the pleasant crunch from the walnuts. The dessert was only mildly sweet which we prefer. This will be a keeper for us with the additions above.
Cameron
Seems it would be a lot easier just to use a 2nd bowl and frost from the bowl rather than pouring frosting into a plastic bag and then debagging it. Any reason other than the title of the recipe?
Bobbi Liepolt
I really wanted to love this recipe. I prepared it exactly as written ignoring my instinct to add vanilla to icing and to augment carrots with nuts, raisins, and double the spices. I found the finished product to have a nice moist texture but was bland and disappointing. I loved the idea of the icing thinking it would be a layer of cheesecake over the moist carrot cake. Instead I found it to be rubbery and bland.
Steph
Accidentally overcooked this until the top looked like a legit Basque cheesecake. It was the best mistake that I would recommend (and will repeat). It gave the top a nice flavor and ensured the cake part was well cooked (but wasn’t dry). I highly recommend overcooking this one! :)
Angela
Enjoyed by cheesecake and carrot cakes fans alike in my house. I successfully used neufchatel cream cheese and light sour cream in the topping. I also added some fresh orange zest to the topping. This can be baked in an 8-inch round pan. I also used a flattened coffee filter to line the bottom for easier removal.
Judd in Singapore
This a good recipe - my wife loves how the cheesecake-like frosting bakes into the top of the cake. Based on some other comments, I upped the seasoning - was just eyeballing it but reckon I used 1/2 tsp each of nutmeg, cinnamon, ginger and cardamom, also added a handful of chopped prunes. IMHO the one-bowl thing is a bit of a gimmick. Also, one sheet of parchment alone did the trick, no oil needed. Nor did I pipe the frosting, just carefully spooned it over the batter. Anyway, it's a keeper.
Ellen
If you mix the cake batter FIRST and pour it in the baking dish, and THEN mix the topping, you can still use one bowl and not have to decant the topping into a plastic bag.
JMc
Made this for a potluck picnic - cuts into nice little squares and transports easily. I went with the consensus for more flavor, with vanilla added to topping and double the spices in the cake (used 1 tsp cinnamon, 1/2 tsp each ginger and nutmeg), and added walnuts. Definitely recommend these additions, and next time will also add some lemon juice to topping for more zing. I’m glad I weighed the carrots - I needed 4-5. It baked quickly in 375 electric oven - was finished by 46 minutes.
michele
The instructions say to mix by hand. I'm interested to know if the following instruction can be accomplished with only two hands: "While whisking, add the oil in a steady stream and whisk until emulsified."
Brkln.df
Try nestling the bowl on a damp towel on your countertop -- no hands needed to keep it still!
double topping
I suggest doubling the topping recipe otherwise you won’t have enough for a thick layer. Also, could use a splash of vanilla.
Anisha
I wonder, could this be made with other flavors of base cake? I’d be curious to know if some kind of lemon cake could be made with a lemon cream cheese top? That sounds lovely to me. Maybe a lemon zucchini cake instead of carrot?
Coco
Not sure if you’re just joking, but to clarify, usage of “by hand” here is meant to indicate that you don’t need to use an electric mixer.
abi
I followed the recipe closely, deviating only to pour topping instead of piping it. It looks beautiful out of the oven. Tastes best cold, the next day. I would make again and add nuts and raisins. The topping was disappointing because I expected it to be more tangy. Not sure how to improve that next time.
jessie
I read notes from others and altered the cake this way: - Greek yogurt instead of sour cream - vanilla added to topping and to the cake batter - doubled spices - added grated ginger and chopped walnuts The cake was still pretty bland so I made caramel sauce to drizzle on top, which helped. The texture of the cake is great but the flavour is just not quite what I was hoping for.
AnnieSki
also added ~ 2.5 ounces of salted caramel baking chips to cake mix.
Bonnie S
Always a huge hit when I take this to work. This works deliciously as muffins. 17-20 minutes depending on muffin size. Also doubled the spice mix, added 1/2 c walnuts, added 1 tsp vanilla and lemon zest to topping. Always, always sift flour for cakes and whisk all dry ingredients before adding. Used stand mixer. Perfection.
CO
I regret not reading the notes before I made this. I used a hand mixer but followed the recipe exactly. I resisted the urge to add vanilla to the cream cheese topping or add more spices or other mixins to the cake. That was a mistake. The final result looked nice but was super bland and not flavorful at all. Not sure if I’ll make again. So disappointed because I really liked the concept of this cake.
linda p
This recipe makes a terrific snack type cake - moist and full of flavor. While it may not be literally one bowl, it’s fairly simple and easy to make. I followed the recipe but added a bit more cinnamon.
Patty
Made this into cupcakes. Baked at 350 for about 30 minutes. Yielded 15 standard size cupcakes. Turned out great!
wendy
I made this gluten free and it turned out like delicious carrot cake mochi. I will make this again and again.
jerry
Bon Appetite almond flour carrot cake is unbeatable…sans gluten…
Sue
Added 1 tsp vanilla to topping. Doubled spices using combo of all 4. Added 1/2 c pecans.
Sue
Added 1 tsp vanilla to topping. Doubled spice amt using all 4. Added 1/2 c pecans. Done at just over 50 min. Topping quite done
Hillary
I’d love to see other cake flavors with the same frosting method. Spice cake, strawberry cake, ooh—caramel cake would all be terrific with a layer of cheesecake on top.
moshgirl
I doubled the cinnamon, ginger and cardemom. I didn't have nutmeg though. I added 1 tsp. vanilla to both cake and topping. Then reading that the topping wasn't enough, I doubled it. I also used my plain greek yogurt in place of the sour cream because though I thought I had sour cream, I did not. I poured the topping onto the cake batter but while it was baking it seeped to the top and partially onto the topping. I believe the topping was too heavy. I won't double it, next time, lol
Nancy K
A nice change. Per other comments I doubled the spice and added vanilla to the frosting. I made the batter first, then the topping (with a hand-held mixer) in the same bowl. Spooned it over the batter. 55 minutes and a quick broil.
marymc
I made this cake following the recipe exactly except for the whisking of ingredients. I used an electric mixer. In future I will skip the piping bag and follow the suggestion to make cake batter first, then put in baking pan. Topping could be made second using same bowl. We enjoyed the cake. More spice could be nice but not necessary for a good carrot cake.
jen
Made this as written except to double the recipe for Easter dessert. Everyone liked it and asked to take some home. Other notes here suggest adding more spices to the cake- if you like a very spiced cake, go for it, but I liked it as is. Some suggest adding nuts or raisins to the cake- I might add raisins next time, but I think the texture of walnuts wouldn't work with texture of the overall dish. Some suggest adding vanilla to the topping- would diminish the tartness, so try lemon instead.
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