Carrot Cake | Make Mine Round

I tinkered with an existing recipe to make a carrot cake my way.

I have seen carrot cakes made round, but most of the recipes call for a 13x9 pan. I just felt like making a round, single layer cake, so I adjusted my recipe by cutting in half, and made it my way.

This was a test, because sometimes recipes need further tweaking when you make this many changes. Now I’ve got it in my repertoire, so I can count on it any time.

A round cake is nice for a casual event. Make it two layers for something more formal. Or make the original 13x9 version by doubling, and have enough for four or more people, to last a few days.

Refrigerate this one (if there’s any leftover) because of the cream cheese frosting.

Go Ahead, Cut a Big Slice

Carrot Cake Ready to Eat

Photo by kimbesa

Carrot Cake Recipe

The right amount of batter for a 9-inch round cake

Prep time 30 min - Total time 70 min

Ingredients for 6 servings
1 cup grated carrot • 1 8-oz. can crushed pineapple, drained • 1 cup chopped nuts (optional) • 1 cup granulated sugar • 2 eggs • ½ cup vegetable oil • 1 small jar strained carrot baby food • 1 cup all-purpose flour • ½ teaspoon salt • 1 teaspoon baking powder • ¾ teaspoon baking soda • 1 teaspoon cinnamon

Grate the carrots and drain the pineapple. Chop nuts if you are adding them.
Preheat oven to 350 degrees. Prepare a 9-inch round cake pan (2-inch high sides) with baking spray or butter. Set aside.
In a large bowl, cream the sugar, eggs and oil until light. Set aside.
In a medium bowl, sift together the flour, salt, cinnamon, baking powder and baking soda.
Mix the dry ingredients into the creamed mixture, just until blended.
Fold in the carrots, pineapple and nuts.
Pour batter into the greased cake pan. Bake at 350 degrees until cake tests done, 30 to 40 minutes.
Cool cake in the pan for 10 to 15 minutes. Use a knife to loosen around the edges, and remove from pan to a cake plate to finish cooling. Cake should be at room temperature before icing.

Recipe:

5.0/5 Stars (3 Votes)

Cream Cheese Icing Recipe

A generous amount for this round carrot cake

Prep time 10 min - Total time 20 min

Ingredients for 6 servings
4 oz. cream cheese • 1 cup confectioner’s sugar • ¼ cup softened butter • ½ teaspoon vanilla extract

Soften butter and cream cheese. Cream them together in a medium bowl. Add the sugar and vanilla. Mixture may seem too dry at first, but keep mixing. Spread onto cooled cake. If any cake is left over, cover and refrigerate.

Recipe:

5.0/5 Stars (4 Votes)

Tips For Carrot Cake

More Ways To Make Your Own Version

Add more ingredients if you wish, such as raisins or coconut. Other variations of carrot cake go by names like Morning Glory and Hummingbird.
This recipe can be doubled and made in a 13x9 pan. Add about 10 minutes to the baking time.
It can also be made in small muffin cups. Decrease baking time.
Unfrosted, this cake is easy to wrap for lunches and picnics. Dust with a little confectioner’s sugar, if desired.

Choosing and Using Round Cake Pans

The right cake pan makes a difference

I like the pans that are heavier for their size. I think they help your cake bake more evenly. Non-stick finish is fine. I’m going to prepare my pan with butter or baking spray regardless. And if I think there’s any chance of something sticking, I’ll put a parchment circle in the bottom. I want my cake to look good on the plate.

I prefer the pans that have 2-inch high sides, because I generally make a cake that has fruit or nuts in it. I want to be sure there’s plenty of room for my batter.

With a non-stick finish, be careful of cutting around the edges of the cake while still in the pan. It needs to be done, but with care, so as not to scratch the finish.

Round Cake Pans on Amazon

These have the 2-inch high sides that I prefer

Chicago Metallic Non Stick 9-Inch Round Cake Pan

Chicago Metallic is the preferred choice by bakers who understand quality, design and durability. Chicago metallic never disappoints: non-stick, easy release with every recipe, ...

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Cuisinart AMB-9RCK 9-Inch Chef's Classic Nonstick Bakeware Round Cake Pan, Silver

Cuisinart Chef's Classic Non-Stick Bakeware is ideal for today's cooks. The full line is constructed of heavy gauge aluminized steel to provide even heat distribution and consis...

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Chicago Metallic Commercial II Non-Stick 9-Inch Round Cake Pan

Chicago Metallic has built an unmatched reputation as the "Bakeware Experts" by delivering commercial quality, high performance products employing premium materials and construc...

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Parchment Paper in Cake Baking

A tip to removing from the pan, and moving to the serving plate

To cut your piece of parchment paper, put the pan on a larger piece of paper, and trace around the bottom with a pencil. Then cut it out, leaving the pencil lines on the cut-away part.

I want my paper to be slightly smaller than the inside dimension of the pan.

Let the cake cool in the pan for about 10 minutes. Then loosen around the sides. The cake will flip out of the pan easily onto a cooling rack or plate.

Once the cake is completely cook, move it to the final serving plate, and ice it in place.

Cake Plates To Serve In Style

Show off your cake and have it handy to serve

Anchor Hocking Presence Cake Dome Set

Simple in shape, timeless by design. The Presence Cake Dome Set is great for presenting in formal settings, special occations and family gatherings. The glass cover helps preser...

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Wilton Cake Caddy

Carry decorated desserts with ease! The 6 inch high clear plastic dome has 3 locking latches that hold the base securely in place wherever you go. Convenient handle gives you a ...

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