One Layer Carrot Cake
This single-layer carrot cake recipe is easy to make and absolutely delicious!
Ingredients
- 1 ¼ cups (190 g) unbleached all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ cup (125 ml) canola oil
- ½ cup (105 g) sugar
- ½ cup (105 g) brown sugar
- 2 eggs
- 1 ½ cups (165 g) carrots, grated
- ½ cup (125 ml) crushed pineapple, drained
- ½ package (125 g) cream cheese, softened
- 3 tbsp (40 g) unsalted butter, softened
- 1 tsp (5 ml) vanilla
- 1/2 cup (65 g) icing sugar
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C). Butter an 8-inch (20 cm) square pan and line with a strip of parchment paper, letting it hang over two sides.
- In a bowl, combine the flour, baking powder, baking soda and cinnamon.
- In another bowl, whisk the oil, sugar and brown sugar with an electric mixer. Add the eggs and whisk until smooth. Using a wooden spoon, add the carrots and pineapple. Add the dry ingredients. Pour into the prepared pan.
- Bake for 45 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool on a wire rack. Unmould and let cool completely, for approximately 2 hours.
This single-layer carrot cake recipe is easy to make and absolutely delicious!