One-Layer Carrot Cake Recipe


Difficulty LevelEasyCourse
VegetarianMain Ingredient


 All purpose flour3⁄4 Cup (12 tbs)
 Sugar3⁄4 Cup (12 tbs)
 Baking powder1 Teaspoon
 Soda1⁄2 Teaspoon
 Cinnamon1 Teaspoon
 Nutmeg1⁄4 Teaspoon
 Cooking oil1⁄2 Cup (8 tbs)
 Carrots1 Cup (16 tbs), finely shredded
 Nuts1⁄4 Cup (4 tbs), finley chopped
 All purpose flour1 1⁄2 Cup (24 tbs)
 Sugar1 1⁄2 Cup (24 tbs)
 Baking powder1 1⁄2 Teaspoon
 Soda1 Teaspoon
 Cinnamon2 Teaspoon
 Cooking oil1 Cup (16 tbs)
 Carrots2 Cup (32 tbs), finely shredded

Nutrition Facts

Serving size: Complete recipe

Calories 6973 Calories from Fat 3838

% Daily Value*

Total Fat 433 g665.9%

Saturated Fat 67.3 g336.7%

Trans Fat 0 g

Cholesterol 1268.9 mg

Sodium 3858.7 mg160.8%

Total Carbohydrates 726 g241.9%

Dietary Fiber 29.1 g116.6%

Sugars 472.8 g

Protein 79 g157.4%

Vitamin A 1313.1% Vitamin C 38.8%

Calcium 145.7% Iron 124.6%

*Based on a 2000 Calorie diet


Place all ingredients in mixing bowl.
Blend at low speed, then beat at medium speed 2 minutes.
Spread batter in one or two 9-in round, 8x8-or 10x6-in baking dish(es).
Microwave 1 layer at a time at 50% (Medium) 6 minutes, rotating 1/4 turn every 3 minutes.
Increase power to High.
Microwave 2 to 6 minutes, or until done.
Let stand directly on countertop 5 to 10 minutes.
Cool and frost with Cream Cheese Frosting.