This one bowl carrot cake turns the traditional recipe on its head – in the best way!
To start, the cream cheese topping and cake are made in the same bowl, which means minimal clean up!
And instead of the usual cream cheese frosting, the topping is piped onto the cake prior to baking, and bakes along with the cake. This results in an almost cheesecake-like flavor and texture, with far less cloying sweetness than traditional cream cheese frosting.
Best of all, this delicious cake keeps for days in the fridge, and travels well – so you can share with friends!
One Bowl Carrot Cake:
For the cream cheese topping:
- 8 ounces cream cheese, at room temperature
- 1/2 cup packed confectioner’s sugar
- Pinch kosher salt
- 1 large egg, at room temperature
- 1/2 cup sour cream
For the cake:
- 2 large eggs, at room temperature
- 3/4 cup granulated sugar
- 1/2 cup vegetable oil
- 1 cup flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 packed cups grated carrots
Make the topping: Pre-heat the oven to 375 degrees and line an 8” x 8” baking pan with parchment paper, leaving an overhang on all sides.
Use a mixer to beat the cream cheese till smooth. Add the confectioner’s sugar and salt and beat again. Add the egg and sour cream and beat till smooth. Transfer to a large disposable pastry or ziploc bag. Do not wash the bowl or beater.
Make the cake: In the same mixer bowl beat the eggs and sugar till smooth. Continue beating and add the oil, beating till smooth. Add all of the dry ingredients and fold them in using a rubber spatula. Add the carrots and fold them in. Transfer the batter to your prepared pan and smooth evenly. Pipe the topping over.
Bake till a toothpick tests clean, about 50 – 60 minutes. Cool completely in the pan on a wire rack. Use your parchment paper to remove the cake from the pan; cut into squares to serve.
