This 6-inch Single Layer Carrot Cake is tender, moist, and lightly spiced with cinnamon, with a pleasant crunch from chopped walnuts (or pecans). Topped with a silky browned-butter cinnamon cream cheese frosting, it’s a perfect small-batch dessert for spring, Easter, or any gathering.
This easy single-layer version is adapted from the Super Moist Carrot Cake Cupcakes recipe and joins my collection of small-batch cakes. The texture comes from a simple combination of vegetable oil, an egg, and finely grated carrots. Ground cinnamon gives an inviting aroma, while chopped walnuts add texture—optional but recommended. Pecans work well as an alternative.
The browned-butter cinnamon cream cheese frosting balances sweetness from powdered sugar with the nutty, aromatic notes of the butter and cinnamon. It complements the cake beautifully and makes the presentation feel special.
Table of Contents
- Substitutions
- Tips for Making the Best Carrot Cake
- Helpful Baking Tools
- How to Make Brown Butter
- Making Browned Butter in Advance
- Freezing Tips for Cakes
- More Small Batch Recipes
- Recipe
Substitutions
Walnuts are listed as optional. You can omit them entirely, substitute chopped pecans, or use both—one in the batter and the other as a garnish. I did not test this recipe with flour substitutes, egg replacements, or using butter in place of the vegetable oil.
For a classic cream cheese frosting (small-batch), use unsalted butter at room temperature instead of browned butter and leave out the cinnamon.
Tips for Making the Best Carrot Cake
Skip the stand mixer for the cake. You don’t need one for this single-layer recipe—bowls, a whisk, spatula, and a grater are sufficient. For the browned-butter cinnamon cream cheese frosting, a hand mixer or stand mixer is helpful.
Prep first. Grate carrots and chop nuts before you begin to streamline the process. If you don’t have a chopper, place nuts in a sealed bag and break them up with a rolling pin or heavy spoon.
Don’t overmix. Combine dry and wet ingredients until just combined to keep the cake tender.
Use cake strips. Wrapping a cake strip around the pan helps produce a flatter top if you prefer a tidy finish.
Cool completely before frosting. Cool in the pan for about 10 minutes, then invert onto a wire rack to finish cooling. Frost only when the cake is fully cooled.
Helpful Baking Tools
Equipment that makes this recipe easier: a medium grater for the carrots, mixing bowls, a whisk, spatula, a 6-inch cake pan, a wire cooling rack, and a light-colored saucepan for browning butter. A food scale is useful if you prefer weighing ingredients for accuracy.
How to Make Brown Butter
Use a light-colored pan. It’s easier to see the color change as the butter browns.
Melt over medium heat. Do not boil. The butter will bubble and foam as water evaporates, then subside as it starts to brown. The whole process takes about 7–8 minutes.
Stir constantly. Use a heat-proof spatula or whisk to prevent burning and ensure even browning.
Look and smell. When the butter reaches a light golden-brown color and gives off a nutty aroma, remove it from the heat. You’ll also see toasted bits at the bottom of the pan.
Cool properly. Pour the browned butter into a heat-proof bowl, cover lightly, and refrigerate until it solidifies—about an hour. If making ahead, bring it to room temperature before using in the frosting.
Making Browned Butter in Advance
You can make browned butter 2–3 days ahead. Store it covered in the refrigerator and reheat gently when a recipe requires melted butter. Measure by weight if a recipe specifies grams or ounces.
Freezing Tips for Cakes
For guidance on freezing unfrosted and frosted cakes or slices, check the single-layer chocolate cake notes. In general, cool cakes completely before wrapping tightly in plastic wrap and foil. Frosted cakes freeze best when chilled first, then wrapped to prevent condensation.
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 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
- 1 tsp Vanilla Extract
- 1/2 tsp Ground Cinnamon
- 2 cups Sifted Powdered Sugar
Instructions
6 inch single layer carrot cake
- Adjust the oven rack to the second position (just above center) and preheat the oven to 350ºF. Grease and flour a 6-inch cake pan or spray with a flour-based baking spray. Optionally add a parchment circle to the pan bottom and a cake strip to the outside.
- Whisk together the flour, baking soda, 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 and whisk until just combined—avoid overmixing.
- Fold in the grated carrots and chopped walnuts (optional).
- Pour batter into the prepared pan and bake 30–35 minutes at 350ºF, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then invert onto a wire rack to cool completely before frosting.
- Once cooled, frost with the browned-butter cinnamon cream cheese frosting and garnish with chopped nuts 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, then subsides. Continue until it becomes a light golden-brown with a nutty aroma (about 7–8 minutes).
- Remove from heat, pour into a heat-proof bowl, cover lightly, and refrigerate until solidified (about an hour). If made ahead, bring to room temperature 20–30 minutes before using.
- Beat the cooled browned butter with a hand mixer or stand mixer fitted with a paddle until smooth. Add cream cheese, vanilla, and cinnamon, mixing until blended and scraping the bowl as needed.
- Reduce speed to low and gradually add sifted powdered sugar until combined. Scrape the bowl, then beat on medium-high for 1–2 minutes until light and fluffy. Frost the cooled cake.
Video
Notes
- Recipe adapted from the Super Moist Carrot Cake Cupcakes recipe.
- Recipe times shown apply to the cake only.
- For a regular cream cheese frosting, use room-temperature unsalted butter and omit the cinnamon.
- Store a frosted cake wrapped in plastic in the refrigerator for up to 3 days.
Nutrition
Nutritional information is an estimate and will vary with ingredient brands and portion sizes.
