One bowl Carrot Cake

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From Hot Cross Buns, to Carrot Cake, I had so much fun baking with you all on my @FoodieInNewYork Instagram LIVE!


The pic above is NOT one-layer. I actually devoured the one-layer cake I developed so quickly that I didn’t get a picture! But, SO MANY of you shared your photos with me! You can find them on my IG story highlights.

[EDITED 6/3/20: Ok, I made another cake and WAS able to snap a pic before my fam enjoyed it :)!! So here is the one layer cake in all it’s creamy frosting glory! Happy Baking!]

Here is the full recipe for the one-layer, one-bowl carrot cake!

One-Layer, One-Bowl Carrot Cake Recipe

Cake Ingredients:

2 eggs
1/2 cup vegetable oil
1/4 cup milk
1 cup granulated sugar
1 teaspoon vanilla
1/4 teaspoon salt
1 cup all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 and 1/2 cups grated carrots
1/2 cup pecans or walnuts (optional)
1/2 cup raisins

Frosting Ingredients:

Note: makes enough frosting for TWO batches, so you can half it, or save half for the next cake.

1 (8-ounce) package full-fat cream cheese, softened
3 cups powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract (optional)
dash of salt

Carrot Cake Method:

  1. Preheat the oven to 350 degrees F and prepare your baking pan. A square 8×8 pan, or a 9-inch cake pan would both work great. You can use baking spray with flour, or line the square pan with parchment paper.

  2. In a large bowl, whisk the 2 eggs and 1/2 cup vegetable oil until combined.

  3. Add the milk, sugar, vanilla and salt and whisk until combined.

  4. Sift in the flour, baking soda, baking powder and cinnamon. Stir or fold until combined.

  5. Add the carrots, and nuts and raisins (if using) and stir or fold until combined.

  6. Pour the batter into the cake pan and bake until your house smells like carrot cake, and a toothpick inserted into the center comes out clean, about 35-40 minutes. Remove from the oven and let cool on a cooling rack.

  7. While the cake is baking, make the frosting.

  8. Add the softened cream cheese to a large bowl and whisk it (if the cream cheese isn’t softened, zap it in the microwave for 10 or 20 seconds).

  9. Add the 3 cups powdered sugar and a couple tablespoons milk, the vanilla and dash of salt and whisk until smooth. If it’s a little too thick, add a tiny bit more milk. If it’s too thin, you can add more powdered sugar.

  10. Once your cake has cooled (if it’s too hot, it will melt the frosting), spread the frosting on in an even layer. Tada! Enjoy!

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  • Kasumi SAYS | June 21, 2020

    Made this! So good! So easy! I’m not sure there’s going to be any left when I get back from the store with the cream cheese for the frosting 😆

  • Candy SAYS | June 24, 2020

    So good!! Had a couple guests coming on short notice and I wanted to offer them something sweet but I didn’t have a lot of time… this whipped up quickly, cleanup was a breeze, and was a huge hit. There are a couple pieces left which I think will be great for breakfast 🙂 Thanks!

  • Gurshi SAYS | July 21, 2020

    I made this cake 3 times in less than 10 days!!! It’s so so good and my family adored it ❤ Found my go-to carrot cake + cream cheese frosting recipe 😋

  • Carene O’Connor SAYS | August 4, 2020

    I made this yesterday – it is easy, moist, and delicious! Yummy – thank you!

  • Stephanie Beebe SAYS | August 6, 2020

    Delightful. Quick, easy and delicious.

about vallery

I am a lawyer-turned-baker. 
I left my 9-5 office job because I wanted to create recipes, videos, and most of all—Bake! I won the Great American Baking Show, and my debut cookbook Life Is What You Bake It contains some of the winning recipes! My motto is simple: When life gives you lemons, make lemon curd. We have the power to turn tart situations into sweet ones, and it’s my mission to teach people how.



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