One-Bowl Carrot Cake Recipe (2024)

Followed recipe in general, but took note of advice from others and made these changes:1. Electric mixer2. added 1 tsp. double-strength vanilla in topping3. subbed fa*ge Greek yogurt for sour cream (didn't have s.c.). Worked fine. 4. Doubled quantity of spices in cake; used apple pie spice blend (2 tsp. total)5. Added 1/2 cup chopped walnuts to cake6. Added 3 T. finely minced candied ginger to cake7. Didn't put topping in a plastic bag. Just spooned it on. 8. 65 min. bake

I made the cake using Bobbi’s suggestions above of adding vanilla to the topping (1 tsp), doubling the spice, and adding walnuts (1/2 cup). We really enjoyed the cake. The top tasted like a tart cheesecake and had a creamy mouthfeel. The cake layer was moist with a mild spiciness and had the pleasant crunch from the walnuts. The dessert was only mildly sweet which we prefer. This will be a keeper for us with the additions above.

Seems it would be a lot easier just to use a 2nd bowl and frost from the bowl rather than pouring frosting into a plastic bag and then debagging it. Any reason other than the title of the recipe?

I really wanted to love this recipe. I prepared it exactly as written ignoring my instinct to add vanilla to icing and to augment carrots with nuts, raisins, and double the spices. I found the finished product to have a nice moist texture but was bland and disappointing. I loved the idea of the icing thinking it would be a layer of cheesecake over the moist carrot cake. Instead I found it to be rubbery and bland.

Accidentally overcooked this until the top looked like a legit Basque cheesecake. It was the best mistake that I would recommend (and will repeat). It gave the top a nice flavor and ensured the cake part was well cooked (but wasn’t dry). I highly recommend overcooking this one! :)

Enjoyed by cheesecake and carrot cakes fans alike in my house. I successfully used neufchatel cream cheese and light sour cream in the topping. I also added some fresh orange zest to the topping. This can be baked in an 8-inch round pan. I also used a flattened coffee filter to line the bottom for easier removal.

This a good recipe - my wife loves how the cheesecake-like frosting bakes into the top of the cake. Based on some other comments, I upped the seasoning - was just eyeballing it but reckon I used 1/2 tsp each of nutmeg, cinnamon, ginger and cardamom, also added a handful of chopped prunes. IMHO the one-bowl thing is a bit of a gimmick. Also, one sheet of parchment alone did the trick, no oil needed. Nor did I pipe the frosting, just carefully spooned it over the batter. Anyway, it's a keeper.

If you mix the cake batter FIRST and pour it in the baking dish, and THEN mix the topping, you can still use one bowl and not have to decant the topping into a plastic bag.

Made this for a potluck picnic - cuts into nice little squares and transports easily. I went with the consensus for more flavor, with vanilla added to topping and double the spices in the cake (used 1 tsp cinnamon, 1/2 tsp each ginger and nutmeg), and added walnuts. Definitely recommend these additions, and next time will also add some lemon juice to topping for more zing. I’m glad I weighed the carrots - I needed 4-5.It baked quickly in 375 electric oven - was finished by 46 minutes.

Try nestling the bowl on a damp towel on your countertop -- no hands needed to keep it still!

The instructions say to mix by hand. I'm interested to know if the following instruction can be accomplished with only two hands: "While whisking, add the oil in a steady stream and whisk until emulsified."

I suggest doubling the topping recipe otherwise you won’t have enough for a thick layer. Also, could use a splash of vanilla.

I wonder, could this be made with other flavors of base cake? I’d be curious to know if some kind of lemon cake could be made with a lemon cream cheese top? That sounds lovely to me. Maybe a lemon zucchini cake instead of carrot?

Not sure if you’re just joking, but to clarify, usage of “by hand” here is meant to indicate that you don’t need to use an electric mixer.

I followed the recipe closely, deviating only to pour topping instead of piping it. It looks beautiful out of the oven. Tastes best cold, the next day. I would make again and add nuts and raisins. The topping was disappointing because I expected it to be more tangy. Not sure how to improve that next time.

I doubled the cinnamon, ginger and cardemom. I didn't have nutmeg though. I added 1 tsp. vanilla to both cake and topping. Then reading that the topping wasn't enough, I doubled it. I also used my plain greek yogurt in place of the sour cream because though I thought I had sour cream, I did not. I poured the topping onto the cake batter but while it was baking it seeped to the top and partially onto the topping. I believe the topping was too heavy. I won't double it, next time, lol

A nice change. Per other comments I doubled the spice and added vanilla to the frosting. I made the batter first, then the topping (with a hand-held mixer) in the same bowl. Spooned it over the batter. 55 minutes and a quick broil.

I made this cake following the recipe exactly except for the whisking of ingredients. I used an electric mixer. In future I will skip the piping bag and follow the suggestion to make cake batter first, then put in baking pan. Topping could be made second using same bowl. We enjoyed the cake. More spice could be nice but not necessary for a good carrot cake.

Made this as written except to double the recipe for Easter dessert. Everyone liked it and asked to take some home. Other notes here suggest adding more spices to the cake- if you like a very spiced cake, go for it, but I liked it as is. Some suggest adding nuts or raisins to the cake- I might add raisins next time, but I think the texture of walnuts wouldn't work with texture of the overall dish. Some suggest adding vanilla to the topping- would diminish the tartness, so try lemon instead.

My topping was sinking into the carrot cake batter, so it didn't evenly distribute. What went wrong?

The taste was great, I did take others advice and added a lot more pumpkin pie spice. The icing however fell into the center of the cake and became more of a filling. I did have to make more icing for the top of the cake. If I need an easy carrot cake then I might make this again.

I took others' advice on the mixer, spices, walnuts, and ginger. I also added roughly-chopped dried cranberries (because I'm not really a fan of raisins). Loved it!

As others noted, I added vanilla and orange zest to the topping, blitzed the carrots with walnuts and coconut before adding to the batter. I baked in an 8 inch springform, which elevated the presentation. 65 minutes at 375. Deep mahogany topping, dense moist cake. Showstopper!

This was really easy and quite tasty. Following others comments, I used two bowls and an electric hand mixer and added additional vanilla, nutmeg, ginger and cinnamon along with some toasted chopped pecans and a handful of golden raisins. I also added some finely grated orange zest to the cream cheese mixture to brighten it up a bit. Moist and full of flavor! This one is a keeper!

I made this without the top layer as I have dairy free family members, will make again! I followed the notes from some of the other bakers and used brown sugar, doubled the spice mix and added an extra tsp of cinnamon and a tsp of vanilla to the batter. It baked beautifully in 35 minutes and was moist, though my carrots were dry, so probably cooked a little faster for that reason. Topped with a basic buttercream made with plant butter and orange zest, and chopped walnuts pressed into the icing.

I followed recommendations per comments and it turned out pretty good. I thought the carrot cake portion was a bit dense. But I did love the "cheesecake" topping. I probably won't make again

If you’re in the mood for the kind of carrot cake a la Dorie Greenspan featured here this won’t do. I made it and this one-bowl cake was three and the flavor profile was very unsatisfying. Dumb recipe concept

What size pan?

Nice recipe, versatile enough to not make you feel too bad to eat with a coffee for breakfast haha. Made twice...2nd time, added 1.5x of the spices, and doubled the amount of the cheesecake topping, and that was perfect for us.

Thanks for a great carrot cake! The cheese cake top is brilliant. I love level of sweetness and the amount of carrots! I confess to doubling the spice. I will make again and again!