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Round single-layer carrot cake with thick white cream cheese frosting and orange sprinkles, with several slices cut on a white platter

Dessert

One-Bowl Carrot Snacking Cake with Tangy Cream Cheese Frosting

A deeply spiced, single-layer carrot cake stays plush with oil and yogurt, then gets a thick sweep of lemony cream cheese frosting and cheerful orange sprinkles.

Developed for DishGal · Updated 2026-08-27

Prep30 min
Cook75 min
Total105 min
Cost$1.30

Directions

  1. Prepare the pan and oven

    Heat the oven to 350°F with a rack in the center. Grease a 9-inch round light-colored metal cake pan, line the bottom with parchment, and grease the parchment. Set the pan on a sheet of foil only if it has a removable bottom.

  2. Whisk the dry ingredients

    In a large bowl, whisk the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt for 30 seconds. Break up any brown-sugar lumps separately with your fingertips before adding wet ingredients.

  3. Build the one-bowl batter

    Make a wide well in the dry ingredients. Add the brown sugar, granulated sugar, eggs, oil, yogurt, and 1 teaspoon vanilla to the well. Whisk the wet center until smooth, then switch to a flexible spatula and fold outward just until a few dry streaks remain. Fold in the grated carrots until evenly distributed; do not beat the batter smooth.

  4. Bake to a set center

    Scrape the batter into the prepared pan and level the top. Bake for 36 to 44 minutes, rotating once after 28 minutes, until the cake springs back lightly, a tester has a few moist crumbs but no wet batter, and the center registers 200°F to 205°F.

  5. Cool completely

    Cool the cake in its pan on a rack for 15 minutes. Run a thin knife around the edge, invert onto the rack, remove the parchment, and turn right-side up. Cool for at least 45 minutes more. The frosting will melt and slide if the cake is even slightly warm; the listed cook time includes this cooling period.

  6. Make the tangy frosting

    Beat the cream cheese and butter with a hand mixer on medium-low just until smooth, about 45 seconds. Add the confectioners' sugar in three additions on low speed. Beat in the lemon zest, lemon juice, 1/2 teaspoon vanilla, and pinch of salt just until fluffy, 30 to 45 seconds; overbeating can loosen cream cheese frosting.

  7. Frost and decorate

    Place the completely cool cake on a platter. Spread the frosting over the top in a thick, even layer, leaving the sides bare. Scatter the orange jimmies over the frosting, chill for 20 minutes for neat slices, and cut with a hot, dry knife.

Why this works

Why it worksOil remains fluid when cool, and yogurt adds moisture plus enough acidity to support the baking soda, keeping the single layer plush for days.
Why it worksFinely grated carrots soften within the cake and distribute moisture more evenly than coarse shreds.
Why it worksCool cream cheese and restrained mixing create a frosting thick enough to hold the generous swoops and sprinkles shown on the finished cake.

Useful kitchen gear

Tools that make this easier.

Compare the function and specifications first; skip anything your kitchen already handles well.

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Stainless-steel measuring scoops arranged on a work surface Compare on AmazonStainless measuring scoopsMeasure flour, spices, sugar, vanilla, and lemon consistently for a reliable crumb and frosting.See current options → Stainless-steel mixing bowl and matching strainer bowl Compare on AmazonRoomy mixing bowlExtra room makes it easier to fold in finely grated carrots without overmixing the batter.See current options → Two heat-safe oven mitts hanging above kitchen pots and pans Compare on AmazonHeat-safe oven mittsSecure grip and forearm coverage help when turning out a hot 9-inch cake pan.See current options →

Swaps & notes

Easy swaps

  • Replace Greek yogurt with an equal weight of full-fat sour cream.
  • Fold 1/2 cup toasted chopped walnuts or drained crushed pineapple into the batter, but expect the finished cake to differ from the smooth, nut-free version pictured.
  • For cupcakes, divide the batter among 12 lined standard wells and bake at 350°F for 18 to 23 minutes; cool completely before frosting.

Cook notes

  • Weigh the flour and carrots when possible. Packed flour dries the crumb, while too much carrot can make the center gummy.
  • Use block cream cheese rather than whipped tub-style spread, which contains more air and water and produces loose frosting.
  • Jimmies stay tidy on soft frosting better than nonpareils, whose color may bleed after refrigeration.

Storage

Because of the cream cheese frosting, refrigerate the covered cake within 2 hours and keep it chilled for up to 5 days. Let slices stand at room temperature for 20 to 30 minutes before serving, or microwave an unfrosted slice for 8 seconds. Freeze unfrosted cake tightly wrapped for up to 2 months; thaw overnight in the refrigerator and frost after thawing.

Questions

Can I grate the carrots in a food processor?

Yes, use the fine shredding disk and weigh 200 g after peeling. If your processor makes long strands, pulse them two or three times with the blade so slices do not pull out strings of carrot.

Why did my carrot cake sink in the middle?

The center was likely underbaked, the leaveners were old, or the batter was overmixed. Verify 200°F to 205°F in the center, test baking soda and powder for freshness, and fold only until the flour disappears.

Can I make the cake ahead?

Bake the layer up to 2 days ahead, cool completely, and wrap it tightly at room temperature. Make the frosting up to 3 days ahead and refrigerate; let it soften for 15 minutes and stir briefly before frosting.

One-Bowl Carrot Snacking Cake with Tangy Cream Cheese Frosting
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1. Prepare the pan and ovenHeat the oven to 350°F with a rack in the center. Grease a 9-inch round light-colored metal cake pan, line the bottom with parchment, and grease the parchment. Set the pan on a sheet of foil only if it has a removable bottom.
2. Whisk the dry ingredientsIn a large bowl, whisk the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt for 30 seconds. Break up any brown-sugar lumps separately with your fingertips before adding wet ingredients.
3. Build the one-bowl batterMake a wide well in the dry ingredients. Add the brown sugar, granulated sugar, eggs, oil, yogurt, and 1 teaspoon vanilla to the well. Whisk the wet center until smooth, then switch to a flexible spatula and fold outward just until a few dry streaks remain. Fold in the grated carrots until evenly distributed; do not beat the batter smooth.
4. Bake to a set centerScrape the batter into the prepared pan and level the top. Bake for 36 to 44 minutes, rotating once after 28 minutes, until the cake springs back lightly, a tester has a few moist crumbs but no wet batter, and the center registers 200°F to 205°F.
5. Cool completelyCool the cake in its pan on a rack for 15 minutes. Run a thin knife around the edge, invert onto the rack, remove the parchment, and turn right-side up. Cool for at least 45 minutes more. The frosting will melt and slide if the cake is even slightly warm; the listed cook time includes this cooling period.
6. Make the tangy frostingBeat the cream cheese and butter with a hand mixer on medium-low just until smooth, about 45 seconds. Add the confectioners' sugar in three additions on low speed. Beat in the lemon zest, lemon juice, 1/2 teaspoon vanilla, and pinch of salt just until fluffy, 30 to 45 seconds; overbeating can loosen cream cheese frosting.
7. Frost and decoratePlace the completely cool cake on a platter. Spread the frosting over the top in a thick, even layer, leaving the sides bare. Scatter the orange jimmies over the frosting, chill for 20 minutes for neat slices, and cut with a hot, dry knife.