Can I make one-bowl carrot cake without nuts?

Yes, absolutely. If you or someone you’re serving has a nut allergy, just leave out the walnuts or pecans. The one-bowl carrot cake recipe will still be moist, flavorful, and perfectly balanced. To keep a bit of texture, you can add extra raisins, shredded coconut, or even sunflower seeds.

Can I turn this carrot cake recipe into cupcakes?

Definitely. Divide the batter evenly into a lined muffin tin and bake at 350°F (175°C) for 18–20 minutes. You’ll end up with carrot cake cupcakes that are light, fluffy, and easy to serve at parties. Top them with cream cheese frosting swirls for a professional bakery look.

What’s the best frosting alternative to cream cheese?

If cream cheese frosting isn’t your go-to, you still have plenty of choices. A classic buttercream gives a sweeter, richer flavor, while whipped coconut cream makes a great dairy-free substitute. For a lighter finish, try an orange glaze — it pairs wonderfully with the warm spices in a one-bowl carrot cake.

One-Bowl Carrot Cake Recipe | Ready in 45 Minutes, Moist & Easy

Description

This One-Bowl Carrot Cake is a moist, warmly spiced, mix-and-bake classic that comes together quickly with minimal cleanup. Everything whisks up in a single bowl, bakes to tender perfection, and finishes with tangy cream cheese frosting—great for weeknights, holidays, or anytime you want an easy dessert that everyone loves.

Ingredients

2 cups (260g) all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon fine salt
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 cup (200g) granulated sugar
1/2 cup (100g) packed light brown sugar
3 large eggs, at room temperature
3/4 cup (180ml) neutral oil (canola or vegetable)
2 teaspoons pure vanilla extract
2 cups (240g) finely grated carrots (freshly grated)
1/2 cup crushed pineapple, well drained (optional)
1/2 cup chopped walnuts or pecans (optional)
1/2 cup raisins (optional)
Cream Cheese Frosting
8 oz (226g) cream cheese, softened
6 tablespoons (85g) unsalted butter, softened
2 1/2–3 cups (300–360g) powdered sugar
1 teaspoon pure vanilla extract
Pinch of fine salt
1–2 tablespoons milk or cream, as needed

Cook Mode Prevent your screen from going dark

Instructions

Prep: Heat oven to 350°F (175°C). Grease a 9×13-inch pan (or two 8-inch round pans) and line bottoms with parchment.
Whisk Wet Ingredients: In a large mixing bowl, whisk eggs, oil, granulated sugar, brown sugar, and vanilla until smooth.
Add Dry Ingredients: Sprinkle flour, baking powder, baking soda, salt, cinnamon, and nutmeg over the bowl. Fold gently until a few streaks of flour remain.
Fold In Carrots & Mix-ins: Stir in grated carrots (and pineapple, nuts, or raisins if using) until evenly combined. Avoid heavy mixing.
Bake: Spread batter in the prepared pan. Bake 35–40 minutes for a 9×13 (25–30 minutes for 8-inch rounds), or until a toothpick in the center comes out clean and the top springs back.
Cool: Let the cake rest 10 minutes in the pan, then turn out to a rack and cool completely.
Make Frosting: Beat cream cheese and butter until creamy. Add powdered sugar gradually, then vanilla and a pinch of salt. Splash in milk as needed for a soft, spreadable frosting.
Frost & Serve: Spread frosting over the cooled cake (or layer and frost the rounds). Garnish with chopped nuts or a light dusting of cinnamon if you like.

Notes

Freshly grated carrots give the best texture—pre-shredded packs tend to be dry. For cupcakes, divide batter into a lined muffin tin and bake 18–20 minutes. To lighten the crumb, swap 1/4 cup oil with applesauce. Store frosted cake covered in the fridge; bring to room temperature before serving for the creamiest bites.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American