Single Layer Carrot Cake With Cream Cheese Frosting

Sweet, Spicy, Positively Carrot Filled This Single Layer Carrot Cake with Cream Cheese Frosting delivers on the spring classic in smaller proportions.

Not only does it use an outrageous amount of butter and sugar, but layer cakes are a complicated hassle to deal with.

It's actually not that hard to turn your favorite layer cake into a single layer cake, but you have to be good at the proportions.

Ingredients for Single Layer Carrot Cake With Cream Cheese Frosting – For Carrot Cake: – 1 cup all purpose flour (measured with a spoon and level method) – 1/2 tsp baking powder – 1/2 tsp baking soda – 1 tsp cinnamon – 1/4 tsp nutmeg – 1/2 tsp salt – 10 Tbsp unsalted butter (1 stick + 2 Tbsp) – 3/4 cup packed brown sugar – 2 large eggs (room temperature preferably) – 2 cups grated carrots (from 2-3 large carrots) – 1/2 cup shredded coconut (optional) – For the Cream Cheese Frosting: – 4 oz cream cheese, chilled – 1/4 cup (1/2 stick) unsalted butter, room temperature – 1 cup powdered sugar – 1/2 tsp vanilla extract – Pinch of salt – Additional grated carrots and/or chopped walnuts or pecans for garnish (optional)

Servings - 1 cake, Prep time - 30 mins, Cooking time - 35 mins, Type - Cake.

It is a good idea to microwave the remaining cake pieces at 50% power for 20 seconds to reheat.

The cake can be kept tightly wrapped in the refrigerator for up to 4 days, in which it is better to grate the carrots by hand using a box grater.

Make sure the carrots are grated very finely or they may not be soft enough when the cake is baked.

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