This 6-inch Single Layer Carrot Cake is tender, moist, and lightly spiced with cinnamon and chopped nuts in every bite. Topped with a silky browned-butter cinnamon cream cheese frosting, it’s a perfect small-batch dessert for spring, Easter, or any occasion.
This easy single-layer carrot cake is adapted from the Super Moist Carrot Cake Cupcakes recipe and is part of a collection of small-batch desserts designed for simple baking without excess leftovers.
The cake stays tender thanks to vegetable oil, a single egg, and finely grated carrots. A touch of cinnamon adds warmth and aroma, while chopped walnuts (or pecans) contribute pleasant crunch and texture. Nuts are optional, but recommended for contrast.
The frosting combines the tang of cream cheese with the rich, nutty flavor of browned butter and a hint of cinnamon. It’s balanced—sweet but not cloying—and complements the carrot cake beautifully.
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 Unfrosted and Frosted Cakes
- More Small Batch Recipes
- Single Layer Carrot Cake Recipe
Substitutions
Chopped walnuts are listed as optional—add them to the batter or use them as a garnish, or omit them entirely. Chopped pecans work equally well and can be used in place of or alongside walnuts. This particular small-batch adaptation wasn’t tested with flour substitutes, egg replacements, or using butter instead of vegetable oil.
For a classic cream cheese frosting (still a small batch), swap the browned butter for softened unsalted butter and omit the cinnamon.
Tips for Making the Best Carrot Cake
Skip stand mixers for the cake. This small 6-inch cake mixes easily by hand—bowls, whisks, a spatula, and a grater are all you need. The frosting benefits from a hand or stand mixer for the smoothest texture.
Prep first. Grate the carrots and chop nuts before you start. Having everything ready keeps the process smooth and prevents over-mixing.
Don’t overmix the batter. When combining wet and dry ingredients, stir only until the mixture is just combined to preserve a tender crumb.
Use cake strips for a flat top. If you want a level cake surface, wrap the outside of the pan with a cake strip during baking to minimize doming.
Cool completely. Let the cake rest in the pan for about 10 minutes, then invert onto a wire rack to finish cooling before frosting. Frosting a warm cake will cause the frosting to slide.
Helpful Baking Tools
How to Make Brown Butter
Choose a light-colored saucepan. A light pan makes it easier to see the color change and avoid burning.
Melt over medium heat. Keep the heat at medium so the butter browns evenly rather than boiling.
Watch for bubbling and foaming. As the water content evaporates, the butter will bubble and foam, then calm down as it begins to brown; the entire process takes about 7–8 minutes.
Stir constantly. Stir while the butter melts and during browning to ensure even color and prevent hot spots.
Remove at the right moment. When the butter takes on a light golden-brown hue, emits a nutty aroma, and you see small brown bits forming in the pan, it’s ready. Pour it into a heatproof bowl immediately to stop cooking.
Cool to solidify. Cover loosely and refrigerate until the browned butter firms, about an hour, before using it in the frosting.
Making Browned Butter in Advance
Browned butter can be made 2–3 days ahead and stored covered in the fridge. Reheat gently if a recipe calls for melted butter, and measure using a scale when precision matters.
Freezing Unfrosted and Frosted Cakes
If you want guidance on freezing cakes, refer to other single-layer cake notes for best practices: freeze unfrosted layers wrapped well, or flash-freeze frosted slices before wrapping to preserve texture and appearance.
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 also use chopped 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 to room temperature
- 1 tsp Vanilla Extract
- 1/2 tsp Ground Cinnamon
- 2 cups Sifted Powdered Sugar
Instructions
6 inch single layer carrot cake
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Preheat oven to 350ºF and position the rack just above center. Grease and flour a 6-inch cake pan or spray with a flour-based baking spray. Optionally line the bottom with a parchment circle and wrap the pan with a cake strip for a flatter top.
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Whisk together 1/2 cup all-purpose flour, 1/2 tsp baking soda, 1/2 tsp ground cinnamon, and 1/8 tsp salt in a small bowl. Set aside.
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In a separate bowl whisk 1/3 cup vegetable oil, 1/2 cup granulated sugar, and 1 large room-temperature egg until combined.
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Add the dry ingredients to the wet and whisk gently until just combined. Fold in 1/2 cup finely grated carrots and 1/4 cup chopped walnuts or pecans if using.
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Pour batter into the prepared pan and bake 30–35 minutes at 350ºF, or until a toothpick inserted in the center comes out clean.
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Cool the cake in the pan for 10 minutes, then invert onto a wire rack and cool completely before frosting.
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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
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In a light-colored saucepan, melt 1/4 cup unsalted butter over medium heat. Stir continuously as it bubbles and foams, then reduces and begins to brown. When it smells nutty and turns light golden brown (about 7–8 minutes), remove from heat.
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Pour browned butter into a heatproof bowl, cover lightly, and refrigerate until solidified, about an hour. If using pre-made browned butter, bring it to room temperature for 20–30 minutes before creaming.
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Beat the cooled browned butter with a hand mixer or stand mixer on medium-high until smooth. Add 4 oz softened cream cheese, 1 tsp vanilla, and 1/2 tsp ground cinnamon and mix until blended, scraping the bowl as needed.
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Reduce mixer speed to low and gradually add 2 cups sifted powdered sugar until combined. Scrape the bowl, then beat on medium-high for 1–2 minutes until light and creamy. Frost the cooled cake.
Video
Notes
- Carrot cake and frosting adapted from the Super Moist Carrot Cake Cupcakes recipe.
- Recipe times apply to the cake only; frosting and cooling add extra time.
- For a traditional cream cheese frosting, use softened unsalted butter instead of browned butter and omit the cinnamon.
- Store frosted cake wrapped in plastic in the refrigerator for up to 3 days.
Nutrition
Nutritional information is an estimate and will vary with different ingredients. See the site’s nutritional disclaimer for details.
