One Bowl Carrot Cake
This moist and simple One-Bowl Carrot Cake is the perfect summer bake—made with fresh carrots, sour cream, and a quick cream cheese glaze. No mixer, no fuss!
When I had my cake business, I made all kinds of fancy carrot cakes—layered, frosted, decorated with little piped carrots, the whole works. But when I made carrot cake just for us, at home, I always came back to this one. It’s simple, quick, and full of flavor—my mom’s favorite recipe, actually.
She loved the soft, moist texture that comes from using sour cream, and the fact that it didn’t need any frills. One bowl, no mixer, no fuss—just real ingredients and that warm spiced smell filling the kitchen. Every time I make it, it feels like a little hug from her.
Now it’s become my go-to summer bake when I want something easy but still made with love. It’s not flashy, but it’s the cake that disappears the fastest, especially if there’s cream cheese glaze involved.
Why This Is the Best Carrot Cake
- One bowl, no mixer: Everything comes together fast with zero equipment fuss.
- Soft and moist: Sour cream keeps it tender and fresh, even days later.
- Just the right spice: Balanced flavors from cinnamon and nutmeg—not overwhelming.
- Simple glaze, no frosting drama: No layering, piping, or fuss—just drizzle and serve.
? Key Ingredients & Substitutes
- Carrots: Freshly grated carrots give the best texture and moisture. Pre-shredded carrots tend to be dry—grate them yourself if you can.
- Sour cream: Keeps the crumb rich and soft. You can substitute with plain yogurt or buttermilk.
- Oil: Use a neutral oil like canola, sunflower, or vegetable oil. Olive oil can be used for a slightly earthy flavor.
- Flour: Regular all-purpose flour works perfectly. For a gluten-free option, use a 1:1 baking blend.
- Eggs: Essential for structure. If you need egg-free, try flax eggs or a commercial egg replacer—but the texture will vary.
- Sugar: White sugar keeps it light, while brown sugar adds moisture and flavor. Use a mix if you like.
Step-by-step: One Bowl Carrot Cake
- Oven and Pan: Preheat oven to 160°C/320°F. Grease and line a 9-inch round cake pan.
- Wet ingredients: In a large bowl, whisk together the eggs, sugar, oil, vanilla, and sour cream until smooth.
- Dry ingredients: Add the dry ingredients, flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Mix just until combined. Fold in the grated carrots, walnuts, and raisins. (if using).
- Bake: Pour the batter into the pan and bake for 35–40 minutes, or until a skewer comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a rack to cool completely.
- Cream Cheese Glaze: To make the glaze, mix cream cheese, powdered sugar, vanilla, and milk until smooth. Generously spread over the cake.
- Garnish: Top the cake with fresh grated carrots and chopped walnuts.
Try my other One Bowl Summer Cakes
- Easy One-Bowl Peach Cake
- Almond One Orange Cake
- One Bowl Sour Cream Strawberry Cake
- Glazed One Bowl Lemon Yogurt Cake
Frequently asked questions
Yes! A standard 9×5-inch loaf pan works great—just adjust the baking time to about 45–50 minutes.
Absolutely. This cake is delicious even without it, or you can dust it with powdered sugar for a simpler finish.
It stays moist for 3–4 days at room temperature, or up to a week in the fridge (just bring to room temperature before serving).
One Bowl Sour Cream Carrot Cake
This moist and simple One-Bowl Carrot Cake is the perfect summer bake—made with fresh carrots, sour cream, and a quick cream cheese glaze. No mixer, no fuss!
Ingredients
- 3 large Eggs
- ½ cup (115 g) Sour cream
- ½ cup (110 g) Light Brown sugar
- ¼ cup (50 g) White sugar
- ½ cup (120 ml) Cooking oil (flavorless like canola or sunflower)
- 2 cups (250 g) All-purpose flour
- 1½ tsp Baking powder
- ½ tsp Baking soda
- ½ tsp Salt
- ½ tsp Cinnamon
- ⅛ tsp Nutmeg
- 1 tsp Vanilla extract
- 2 cups (256 g) Grated carrots
- ½ cup (60 g) Chopped walnuts (optional)
- ¼ cup (40 g) Raisins
- ¾ cup (170 g) Cream cheese softened
- ½ cup (60 g) Powdered sugar
- 1 tsp Lemon juice
- 1 – 2 tbsp Whole milk (adjust for consistency)
- ½ tsp Vanilla extract
Method
- Oven and Pan: Preheat oven to 160°C/320°F. Grease and line a 9-inch round cake pan.
- Wet ingredients: In a large bowl, whisk together the eggs, sugar, oil, vanilla, and sour cream until smooth.3 large Eggs, ½ cup Sour cream, ½ cup Light Brown sugar , ¼ cup White sugar , ½ cup Cooking oil , 1 tsp Vanilla extract
- Dry ingredients: Add the dry ingredients, flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Mix just until combined. Fold in the grated carrots, walnuts, and raisins. (if using).2 cups All-purpose flour, 1½ tsp Baking powder, ½ tsp Baking soda, ½ tsp Salt, ½ tsp Cinnamon, ⅛ tsp Nutmeg, 2 cups Grated carrots, ½ cup Chopped walnuts , ¼ cup Raisins
- Bake: Pour the batter into the pan and bake for 35–40 minutes, or until a skewer comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a rack to cool completely.
- Cream Cheese Glaze: To make the glaze, mix cream cheese, powdered sugar, vanilla, and milk until smooth. Generously spread over the cake.¾ cup Cream cheese, ½ cup Powdered sugar, 1 tsp Lemon juice, 1 – 2 tbsp Whole milk , ½ tsp Vanilla extract
- Garnish: Top the cake with fresh grated carrots and chopped walnuts.
Notes
Don’t overmix once you add the flour—this keeps the crumb soft. Grate the carrots finely; avoid large shreds, which can weigh the cake down. Add-ins like walnuts or raisins are optional but lovely. For extra citrus zing, stir a little orange zest into the glaze.
Equipment you will need
Nutrition
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I’m usually not a huge fan of carrot cake but this one changed my mind. Super light and not overly sweet!
That’s awesome, David! It means a lot to convert a non-carrot cake fan ? Thanks for the kind words!
This reminded me of my grandma’s recipe! I added a handful of chopped walnuts and it came out perfect.
Love that, Natalie! Walnuts are a classic addition. I’m glad it brought back happy baking memories ?
Can I make this with gluten-free flour? My wife has celiac but LOVES carrot cake.”
Yes, Joel—use a good 1:1 gluten-free flour blend. A little extra moisture like a tablespoon of yogurt or applesauce can help keep it soft too.
This carrot cake is everything. Moist, perfectly spiced, and no mixer? You’re a genius.
Aww thank you, Sarah! I’m so happy you loved it—simple and delicious is always my goal.