This carrot cake is easy to make in an 8×8 pan for a smaller batch single layer cake. It’s loaded with grated carrots and topped with a fluffy homemade cream cheese frosting.

Slice of carrot cake on a white plate.

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Easy Carrot Cake Recipe for 8-Inch Pan

Carrot cake is one of those classic Easter desserts that everyone always looks forward to, as well as my carrot cake cookies, caramel carrot cake and carrot cake cupcakes.

This easy carrot cake recipe is an 8×8 small batch one layer cake that is super moist and has the perfect sweetness from carrots and pineapple. I love that you just need one bowl and a wooden spoon. No mixer is required!

Ingredient Notes

Shredded carrots on a plate.

Find the full printable recipe with specific measurements below.

  • Vegetable oil: Vegetable oil moistens the cake and results in a tender crumb.
  • Sugars: Combine white and brown sugar together for extra sweetness and a delicious base. Sugars lock in moisture helping the wet and dry ingredients combine together.
  • Eggs: Bind together the cake batter with eggs and makes the structure of the cake.
  • Carrots: Just what the cake is all about! Freshly shredded carrots are needed for texture and an amazing flavor. I would avoid the pre-shredded carrots in the produce area as they are too dry.
  • Pineapple: This is a hidden treat that makes the carrot cake moist and also adds extra texture and a sweet flavor.
  • Vanilla extract: Added in for flavor!
  • All-purpose flour: Make the cake soft and tender cake.
  • Baking soda and powder: Together these leavening agents work together to balance flavor and texture while lifting and rising the cake batter as it is baking.
  • Cinnamon: A sweet and savory flavor that has a hint of spice.
  • Cream cheese frosting: Softened cream cheese, butter, powdered sugar and vanilla.

How to Make Carrot Cake

This is the best carrot cake recipe made in an 8 inch square pan. This small batch friendly cake is the perfect size when you don’t need a larger cake for Easter baking!

The process of making carrot cake in a four step process.
  • Prepare: Preheat the oven to 350°F and line an 8×8″ pan with parchment paper. Lightly spray with cooking spray. Shred carrots with a grater.
  • Mix: In a large bowl, stir the oil and sugars with a wooden spoon. Then stir in the eggs, carrots, pineapple, and vanilla. Next stir in the flour, baking soda, baking powder, cinnamon, and salt and stir, just until combined.
  • Bake: Pour the batter into the prepared pan and bake for 25 to 30 minutes, or until golden brown and a toothpick come clean. Let the cake cool completely.
  • Frosting: For the cream cheese frosting, beat the cream cheese, butter, powdered sugar, and vanilla until smooth. Add more powdered sugar until you reach desired thickness and sweetness.

Recipe Tips

  • Pineapple. Make sure to drain the pineapple so the cake does not end up too soggy.
  • Best ways to grate carrots. Using a hand grater is an easy way to grate the carrots. Make sure to use the side of the grater with the large holes. You can also use the shredding disc or grater on your food processor.
  • Applesauce. Applesauce can be used in place of crushed pineapple if you prefer.
  • Extra mix-ins. Feel free to mix extras into the batter, like raisins, chopped pecans or walnuts, or shredded coconut. You can even toast the nuts first for even more flavor.
  • Line the pan. The cake is super moist, so make sure to use parchment paper and cooking spray. You don’t want it to stick to the pan!
  • Toasted coconut. Before serving, try topping the cake with freshly toasted coconut. It adds incredible flavor and just the right amount of sweetness.
  • Doubling. To double the recipe, use a 9×13″ baking dish. You can also make cake layers by using two 9-inch round cake pans.
  • Frost cake. Wait for the cake to cool to room temperature before adding on the frosting. If the cake is too hot or warm, the frosting will melt to the sides or leave spots unfrosted.
Sliced carrot cake.

Store

  • Store: Simply place the cake in an airtight container and cover it with a lid or plastic wrap/aluminum foil. It can stay fresh in storage in the fridge for about 3 to 4 days.
  • Freeze: Place the cake in an airtight container and cover it with a lid or plastic wrap/aluminum foil. It can stay fresh in storage in the fridge for about 3 to 4 days.
Slice of carrot cake on a plate.

More Easter dinner menu dessert include chocolate egg nest treats, Easter coconut macaroons or pineapple upside down cake recipe.

More Easter Cake Recipes

best carrot cake with toasted coconut

Easy Carrot Cake Recipe

5 from 69 votes
Recipe by: Jamielyn Nye
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 9
This carrot cake is easy to make in an 8×8 pan for a smaller batch single layer cake. It's loaded with grated carrots and topped with a fluffy homemade cream cheese frosting.
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Ingredients 

Carrot Cake:

  • ½ cup + 1 Tablespoon vegetable oil
  • ½ cup granulated sugar
  • ½ cup light brown sugar , packed
  • 2 large eggs , beaten
  • 1 cup packed freshly grated carrots , about 2 large carrots
  • ½ cup crushed pineapple , drained
  • 1 ½ teaspoons vanilla extract
  • 1 cup all-purpose flour
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon Kosher salt

Cream Cheese Frosting:

  • 3 ounces cream cheese , softened
  • 3 Tablespoons butter
  • 1- 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  • Prep. Preheat the oven to 350°F and line an 9×9" pan with parchment paper. Lightly spray with cooking spray. Shred 2 large carrots with grater.
  • In a large bowl, stir 1/2 cup + 1 Tablespoon oil with 1/2 cup white sugar and 1/2 cup brown sugar together with a wooden spoon. Then stir in 2 large eggs, 1 cup carrots, 1/2 cup crushed pineapple and 1 1/2 teaspoons vanilla. Next stir in the 1 cup flour, 1/2 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon cinnamon and 1/2 teaspoon salt and stir, just until combined.
  • Pour the batter into the prepared pan and bake for 25 to 30 minutes, or until golden brown and a toothpick comes clean. Let the cake cool completely.
  • For the cream cheese frosting, beat together 3 ounces cream cheese, 3 Tablespoons butter, 1-2 cups powdered sugar and 1 teaspoon vanilla until smooth. Add more powdered sugar until you reach desired thickness and sweetness.
  • Frost the cake with the cream cheese frosting, then cover until ready to serve.
  • Cut carrot cake into 9 large squares or 12 medium pieces. Enjoy!

Last step: Please leave a comment and rating after you make the recipe.

Notes

Caramel frosting: For a fun twist on the cream cheese frosting, simply add 1/2 cup dulce de leche to the frosting. Add a pinch of salt if desired.
Doubling the cake: You can easily double this recipe (hover over the serving amount to double the serving amounts). Just use 2 (9×9″) circle pan or sheet cake if doubling. It will be slightly thicker, so I like to take out about 1/2-1 cup batter if using 9×13″. You’ll also want to cook about 5-10 minutes longer (I like to turn down the heat to 325°F the last 10 minutes so it doesn’t brown.)

Nutrition

Calories: 394kcal, Carbohydrates: 51g, Protein: 3g, Fat: 20g, Saturated Fat: 14g, Cholesterol: 57mg, Sodium: 282mg, Potassium: 164mg, Fiber: 1g, Sugar: 39g, Vitamin A: 2679IU, Vitamin C: 2mg, Calcium: 56mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Recipe adapted from Dessert for Two by Christina Lane.