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.