What’s better than a home-cooked meal? A home-cooked meal with only ONE bowl to clean! I love baking, but I have a deep, passionate hate for the mountain of dishes that usually comes with it.
That’s why I’m obsessed with this Classic Homemade Carrot Cake Recipe. It delivers all the moist, spiced goodness you crave, with a tangy cream cheese frosting that’s pure heaven. Best of all? We keep the cleanup to a beautiful minimum. If you’re looking for another fantastic carrot dessert, you must try this Oatmeal Carrot Cake for a deliciously hearty twist.
This isn’t just a treat for your taste buds. It’s a gift to your future self, who won’t be stuck scrubbing every utensil in the kitchen. Let’s make a fantastic layer cake and save our sanity.
Recipe Overview
Here’s the quick snapshot of what we’re making today. This cake is perfect for spring baking and makes a wonderful centerpiece for Easter recipes.
- Cuisine: American
- Category: Dessert, Layer Cake
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour (plus cooling)
- Servings: 12
The Magic of a One-Pot (or One-Pan) Meal
Okay, I’ll be honest. A cake isn’t a “one-pot meal,” but the spirit is the same. The real magic happens in the mixing bowl.
For this recipe, we use a single large mixing bowl for the entire cake batter. You’ll whisk your dry ingredients right into your wet ones. No need for separate bowls for dry and wet mixes. This simple trick cuts your dish duty in half right from the start.
All You Need (One Pot & These Ingredients)
Gathering your gear is the first step to a smooth baking session. You won’t need a kitchen full of gadgets.
The key player is one large mixing bowl. A hand mixer or sturdy whisk will do the job. For baking, you’ll need two 9-inch round cake pans. That’s the core of our operation. Now, let’s talk about what makes this cake so special.
The Full Ingredient List
These simple ingredients come together to create something magical. The carrots keep it incredibly moist, and the spices bring that warm, classic flavor.
Classic Homemade Carrot Cake Recipe
The Full Ingredient List
My “Less Mess” Cooking Method (Step-by-Step)
Notes
Enjoy your homemade Classic Homemade Carrot Cake Recipe!
Nutrition Information
- For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tbsp ground cinnamon
- 1/2 tsp ground nutmeg
- 4 large eggs
- 1 1/4 cups vegetable oil
- 1 tsp vanilla extract
- 3 cups finely grated carrots (about 1 lb)
- 1 cup chopped walnuts or pecans (optional)
- For the Cream Cheese Frosting:
- 8 oz full-fat cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
My “Less Mess” Cooking Method (Step-by-Step)
Follow these steps, and you’ll have a stunning cake with minimal kitchen chaos. I promise it’s easier than it looks.
- Heat your oven to 350°F. Grease and flour two 9-inch round cake pans. Lining the bottoms with parchment paper is a pro move for easy release.
- In your one large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, cinnamon, and nutmeg. This is your dry mix, done right in the main bowl.
- Make a well in the center of your dry ingredients. Add the eggs, oil, and vanilla. Now, use your hand mixer or whisk to blend everything until it’s just combined. No need to dirty another bowl for wet ingredients!
- Fold in the grated carrots and nuts (if using) with a spatula. The batter will be thick and wonderfully fragrant.
- Divide the batter evenly between your two prepared pans. Smooth the tops. Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes. Then, run a knife around the edges and turn them out onto a wire rack to cool completely. This is crucial before frosting.
- While the cakes cool, make the frosting. Beat the softened cream cheese and butter together until smooth. Gradually beat in the powdered sugar, vanilla, and salt until fluffy.
- Once the cakes are completely cool, place one layer on a plate. Spread a thick layer of frosting on top. Add the second layer and frost the top and sides. Enjoy your beautiful, moist layer cake!
Pro-Tips for Perfect One-Pot Cooking
A few small habits make a huge difference in keeping your kitchen tidy. These are my golden rules.
First, grate your carrots last. Do it after you’ve mixed your dry ingredients. This prevents any extra liquid from the carrots from sitting out and making a mess. Use the large holes on your box grater for the best texture.
Second, scrape down the sides of your bowl with a spatula as you mix. This makes sure everything is incorporated evenly. No flour pockets hiding in the corners!
Finally, clean your beaters or whisk immediately after making the cake batter. A quick rinse makes whipping up the cream cheese frosting a breeze later. This method works wonders for other fruity cakes, like this stunning Blueberry Cheesecake Crumb Cake.
Storing & Reheating (Easy!)
This cake stores like a dream. If you have leftovers, that is! It’s so good, it often disappears quickly.
Keep the cake covered in the refrigerator for up to 5 days. The cold actually makes the flavors meld and the texture even more moist. You can serve it cold or let individual slices sit out for 15 minutes to take the chill off.
You can also freeze the unfrosted cake layers. Wrap them tightly in plastic wrap and then foil. They’ll keep for up to 3 months. Thaw overnight in the fridge before frosting and serving.
Nutrition Notes
While this is a celebratory dessert, it’s nice to know what’s in it. The carrots do add some vitamins, after all!
- This is an estimate per serving (1/12 of cake).
- Calories: ~650
- Fat: 35g
- Carbohydrates: 82g
- Sugar: 65g
- Protein: 6g
Your One-Pot Questions, Answered
I get a few common questions every time I share this recipe. Here are the quick answers to help you out.
Can I make this into cupcakes or a sheet cake?
Absolutely! For cupcakes, fill liners 2/3 full and bake for 18-22 minutes. For a sheet cake, use a 9×13 inch pan and bake for 40-45 minutes. The single-bowl method still works perfectly.
My frosting is too runny. What happened?
This usually means your cream cheese or butter was too warm. Make sure they are softened but still cool to the touch. If it’s runny, just pop the whole bowl of frosting into the fridge for 20-30 minutes to firm up, then beat it again.
Can I leave out the nuts or add something else?
Of course! The nuts are optional. For a different twist, you can fold in 1 cup of raisins, shredded coconut, or even crushed pineapple (well-drained) with the carrots. Get creative! For another summer-inspired cake that uses fresh fruit beautifully, check out this simple Peach Cake.
So there you have it. A show-stopping, crowd-pleasing carrot cake that doesn’t leave you with a kitchen nightmare. You get all the credit for a beautiful, homemade dessert and you still have energy (and clean counters) to enjoy it.
This recipe proves that you don’t need a pile of dirty dishes to make something truly delicious. It’s the ultimate win for us food lovers who value our time. Now, go enjoy that slice of spiced, moist cake with its tangy frosting.
I really hope this recipe makes your spring baking a joy. Did you add any personal twists? Let me know how it went by leaving a comment and rating below!
