Carrot Cake with Cream Cheese Frosting

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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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

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!

• Prepare: Preheat the oven to 350°F and line an 8×8 or 9 inch square 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 8 or 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.

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.

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