This flavorful, ultra-moist single layer carrot cake is loaded with every good thing - pineapple, dates, coconut, raisins, pecans - and finished with a dreamy brown butter cream cheese frosting. It's a single 8" round that's perfect for spring gatherings, Easter brunch, or any time you need a cake that feels special without requiring three layers and a piping bag.
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Notes from Anna:
Lisa thinks I went too far with this one. She's a carrot cake purist - carrots, spice, classic cream cheese frosting, done. And she's not wrong.
But I couldn't help myself. I threw in everything but the kitchen sink - pineapple, dates, coconut, raisins, pecans - and then browned the butter for the frosting just to really commit. Every addition earns its place, and that brown butter cream cheese frosting? You'll be thinking about it for days.
Lisa and I may not see eye to eye on this one. But I think once you taste it, you'll know whose side you're on.
Jump to:
Why You'll Love This Single Layer Carrot Cake
- Every mix-in earns its place. Pineapple for moisture, dates for depth, coconut for chew, pecans for crunch. Nothing in here is just along for the ride.
- It's hearty in the best way. This isn't a light and airy cake. It's rich, satisfying, and one slice is genuinely enough. You've been warned.
- The brown butter cream cheese frosting will ruin you. In the best possible way. Regular cream cheese frosting will never quite cut it after this.
- The perfect size for a smaller gathering. Eight servings, one 8" pan, zero leftovers. Ideal for Easter brunch or honestly any excuse to bake a cake.
Ingredients & Substitutions
It looks like a lot of ingredients, but this cake and frosting come together quickly after everything is prepped.
For the cake:
- Vegetable oil: This is one of those places where oil genuinely beats butter. Oil-based cakes stay moister longer. Canola oil works just as well.
- Grated Carrots: Grate your own on the fine side of a box grater. Pre-shredded carrots from the grocery store tend to be too thick and dry.
- Crushed pineapple with juice: Don't drain it. That juice is doing critical moisture work.
- Pecans: My preferred nut in this cake. Not a fan? Walnuts work, too.
- Dates: Chop your own rather than buying them pre-chopped. You control the size, and store-bought often has added sugar.
- Golden raisins: Slightly softer, sweeter and milder than dark raisins. Worth it if you can find them.
Want to skip a mix-in? Feel free to omit the coconut, raisins, dates, or pecans. Just don't skip the pineapple.
For the frosting:
- Unsalted butter: You're going to brown this. If you're short on time, skip the browning step and use room temperature butter, instead, for a more classic cream cheese frosting.
- Cream cheese: Make sure it's room temperature. Much easier to combine with the butter.
- Powdered sugar: Sift it. It takes 30 seconds and makes your frosting smooth and lump-free.
How To Make Kitchen Sink Carrot Cake
This is a super easy cake recipe - dump, stir and bake!
Mix the dry Ingredients
Whisk together flour, brown sugar, baking soda, spices, and salt in a large bowl.
Build the batter
Stir in the eggs, oil, and vanilla, then fold in the carrots, pineapple (with juice!), coconut, dates, pecans, and raisins.
Bake
Bake for 35-40 minutes or until a toothpick comes out clean. Cool completely.
Brown the Butter
Melt over medium heat, stirring occasionally, until golden-brown. Pour immediately into a heat-safe bowl and cool completely.
Make the Frosting
Beat the cooled brown butter with cream cheese until fluffy. Add powdered sugar, vanilla, and salt and beat until creamy. Spread over the cooled cake.
Make Ahead & Storage
Refrigerator: Because of the cream cheese frosting, store this single layer carrot cake covered in the refrigerator for up to 5 days. It tastes great cold!
Freezer: Bake the cake, cool it completely, then wrap it tightly in plastic wrap and foil and freeze for up to 3 months. Do not freeze a frosted cake; make the frosting fresh when you're ready to serve.
Frosting ahead: The brown butter cream cheese frosting can be made up to 2 days in advance. Store covered in the refrigerator and give it a good stir to smooth before spreading.
Helpful tips for the Best Carrot Cake
- Grate your own carrots. The fine size of a box grater gives you finely shredded carrots that bake more evenly than store-bought pre-shredded carrots. Plus freshly grated carrots have more moisture which keeps your cake from being dry.
- Chop everything to a similar size. Dates and pecans should match the size of your raisins so they distribute evenly in every bite.
- Let the brown butter cool fully. If it's still warm when you add the cream cheese, the frosting will be too soft. It should be near solid before you beat it.
- Don't have an 8" round pan? A 9" round pan works, too. Just start checking for doneness at least 5 minutes earlier.
FAQs
Yes! Double the recipe and bake in two 8" pans. The frosting doubles well, too.
You can omit just about everything - the coconut, raisins, dates, or pecans - but keep the pineapple and its juice. It's a big source of moisture in the batter.
If it smells nutty and toasty, it's probably fine. If it smells burnt, start fresh. There's a quick window between perfect and overdone so have your bowl ready to pour the moment it turns deep golden brown.
Related Recipes
Looking for more spring dessert recipes? Try these:
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Recipe
Kitchen Sink Single Layer Carrot Cake
Ingredients
Cake:
- 1 cup all-purpose flour
- ¾ cup brown sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- Pinch Kosher salt
- 2 large eggs, room temperature
- ⅓ cup vegetable oil
- ½ teaspoon vanilla extract
- 5 ounces carrots, peeled and finely grated (a heaping cup)
- ⅓ cup crushed pineapple with juice (do NOT drain)
- ¼ cup sweetened shredded coconut
- ¼ cup chopped dates
- ¼ cup chopped pecans
- ¼ cup golden raisins
Brown Butter Cream Cheese Frosting:
- 3 tablespoons unsalted butter
- 4½ ounces cream cheese, room temperature
- 1½ cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- Pinch Kosher salt
- Finely chopped pecans, for garnish (optional)
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Instructions
Make the cake:
- Preheat oven to 350℉. Grease an 8" round cake pan and line the bottom with parchment paper.
- In a large bowl, whisk together the flour, brown sugar, baking soda, cinnamon, nutmeg, ginger and salt.1 cup all-purpose flour, ¾ cup brown sugar, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ¼ teaspoon ground ginger, ¼ teaspoon ground nutmeg, Pinch Kosher salt
- Add the eggs, oil, and vanilla; stir to combine.2 large eggs,, ⅓ cup vegetable oil, ½ teaspoon vanilla extract
- Fold in the carrots, pineapple (with juice), coconut, dates, pecans, and raisins until evenly distributed. Batter will be thick.5 ounces carrots, peeled and finely grated, ⅓ cup crushed pineapple with juice, ¼ cup sweetened shredded coconut, ¼ cup chopped dates, ¼ cup chopped pecans, ¼ cup golden raisins
- Scrape batter into prepared pan. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean and the top springs back when lightly pressed.
- Cool 10 minutes in the pan, then turn out onto a wire rack and cool completely before frosting.
Make the brown butter frosting:
- Cut butter into pieces and melt in a small saucepan over medium heat, stirring or swirling every 30 seconds. It will bubble and foam (this is the water cooking off, totally normal). When the foam starts to subside, you'll see small golden-brown bits forming on the bottom of the pan. Keep a close eye on it here; this is where it can go from perfect to burnt quickly. Continue to cook, swirling or stirring every 30 seconds, until golden-brown and nutty-smelling, then immediately pour into a heat-safe bowl to stop the cooking (including all those browned bits!). Cool completely at room temperature.3 tablespoons unsalted butter
- Add cooled brown butter and cream cheese to a medium bowl and beat on medium speed for 2 minutes or until smooth.4½ ounces cream cheese,
- Add powdered sugar, vanilla and salt. Beat on low to combine, then increase to medium and beat 2 minutes until creamy.1½ cups powdered sugar,, 1 teaspoon vanilla extract, Pinch Kosher salt
- Spread frosting over the top of the cooled cake. Garnish with finely chopped pecans, if desired.Finely chopped pecans, for garnish
Notes
- Don't drain the pineapple. The juice is essential for keeping this cake moist.
- Grate your own carrots on the fine side of a box grater for the best texture.
- Chop dates and pecans to roughly match the size of your raisins for even distribution.
- Brown butter must be fully cooled before beating with cream cheese, or the frosting will be too soft.
- Short on time? Skip browning the butter and use room temperature butter instead for a more traditional cream cheese frosting.
- Want to skip a mix-in? Omit coconut, raisins, dates, or pecans freely - but keep the pineapple.
- To make a layer cake: Double the recipe and bake in two 8" pans.
- Storage: Refrigerate covered for up to 5 days.
- To freeze: Wrap the unfrosted cake in plastic wrap and foil and freeze up to 3 months. Defrost in the refrigerator before frosting.
- Make frosting ahead: Up to 2 days in advance. Refrigerate and stir well before spreading.
Nutrition
Nutrition info not guaranteed to be accurate.
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