Single Layer Carrot Cake

Whether you like walnuts or pecans, pineapple or coconut, there’s no debating this single layer carrot cake is THE best. An easy cake to make for your next celebration. The hardest part? Grating the carrots. Promise!

What are you must add-in ingredients to a carrot cake? Go! Okay, okay, I know I can’t get your response immediately. But if I’m giving you my non-negotiable, it’s walnuts. There’s just something about having that nut in carrot cake that makes the cake for me. I won’t mind if you add the crushed pineapple for moistness and even the shredded coconut, but if I’m being honest, now that’s almost more like a hummingbird cake. Well, that cake technically has bananas too, but let’s suffice it say I like the simple addition of walnuts. That’s it. Nothing more to it. Simple sometimes is best.

Side note: you might be wondering why a dietitian is posting a dessert recipe. If you’re new to the blog, I am a dietitian that works with people with diabetes and I aim to show how all foods fit. No foods are off limits and no foods are good or bad. Rather it’s the importance of working on our relationship with food (mindful eating), managing our diabetes by learning how to incorporate desserts, and most importantly, learning to ride the waves (of blood sugar management). Questions? Let me know. But suffice it to say that this dietitian eats desserts, in moderation.

Ingredients: Single Layer Carrot Cake

1. All-Purpose Flour– As a dietitian, you might think I’d suggest going half whole wheat half all-purpose flour. Normally you’d be right. However, in this case, it’s dessert. No ‘healthifying’ here, we’re keeping dessert as dessert.
2. Unsalted Butter– Same message here as above. Creaming the butter and the sugar yielded the best results for me in testing this recipe. Adding a tad of the oil later to the liquid ingredients helped in emulsifying, however, I didn’t love the cake with oil as the base. Remember, it’s dessert and dessert can/should be included. Enjoying it mindfully and being aware of our portions (look how many slices I divided these portions into – this cake is dense and a little can be enjoyed and satisfy!)
3. Sugar – Feel as though I’m repeating myself. Use the real deal here. Sugar. That’s right. Whether you’re using maple syrup, honey, or sugar, sugar is sugar. This creams best with the butter and again yielded the best results for me.
4. Grated Carrots – Call it the hardest part of this recipe, it’s grating the carrots. You can use a box grater or the disc from your food processor. Either way will work, simply be careful with your fingers!
5. Walnuts – In my humble opinion, nuts in carrot cake is a must. If there is an allergy, understood. I mentioned it before but I’ll say it again, walnuts are my preferred nut. Pecans remind me more of a different cake. You do you and choose walnuts or pecans.
6. Cream Cheese – Is there any better frosting around? Me thinks not. Literally this is the icing on the cake. Anyone else like to sit and just eat the frosting, specifically cream cheese frosting? This may or may not have happened once before. Simply the best.
7. Confectioners’ Sugar – People say you can make your own if you don’t have any. Me? I suggest buying this sugar and always having it on hand if you’re a baker.

How To Make Carrot Cake

Not only baking but also decorating cakes can be hard. This single layer carrot cake makes it easier. Grating carrots and dealing with Florida humidity are the hardest parts. Trust me. Decorating cakes is my nemesis.

1. Cream the butter and sugar: Bring your butter to room temperature. In the bowl of a stand mixer add your butter and sugar. Blend the butter and sugar until well combined. Add in your eggs, oil, and vanilla, mixing until well combined.
2. Preheat Your Oven. While your oven is preheating to 350 degrees, go ahead and spray an 8-inch cake pan with non-stick cooking spray. You can also line it with parchment paper and spray and/or butter the lining as well.
3. Mix all the dry ingredients: Whisk together your flour, baking soda, baking powder, salt, and cinnamon, and nutmeg.
4. Prep the carrots and walnuts –  Using a box grater and/or the food processor blade, grate your carrots. On a cutting board, cut/chop your walnuts to your desired size.
5. Combine the wet and dry – Gradually add your dry ingredients to your wet ingredients, mixing slow, but only mix until combined.
6. Fold in the carrots and walnuts – With a spatula, fold in a figure 8 the walnuts and shredded carrots.
7. Bake – Pour mixture into your prepared pan. Bake for 45-50 minutes until a toothpick comes out clean.
8. Make the frosting – Sift the confectioner’s sugar to avoid having any lumps. With your cream cheese and butter at room temperature, add them to your stand mixer. Beat until well combined and then slowly add in your sugar to whisk all together.
9. Frost the cake – Since this is a single layer cake, add the frosting to the top of the cake and add as much as you like! Eat and enjoy!

OTHER DESSERT RECIPES:

• Donut Holes
• Apple Crumble For Two
• Cashew Sweet Cream (vegan)
• Chocolate Covered Strawberries

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