One-Bowl Carrot Cake

The cake batter and its tangy cream cheese topping are mixed in the same bowl, and the topping bakes right on the cake, so it travels well. Extra grated carrots give it a sturdy, tender crumb.

Makes one 8-inch cake · 1¼ hours, plus cooling

Ingredients

For the topping

• 1 (8-ounce) block cream cheese, softened
• ½ packed cup (73 grams) confectioners' sugar
• ¼ teaspoon fine sea salt
• 1 large egg
• ½ cup (120 grams) sour cream

For the cake

• Nonstick cooking spray
• 2 large eggs
• ¾ cup (168 grams) granulated sugar
• ½ cup (100 grams) neutral oil, such as vegetable oil
• 1 cup (135 grams) all-purpose flour
• 1 teaspoon sweet baking spice, or any mix of ground cinnamon, cardamom, ginger or nutmeg
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon fine sea salt
• 2 packed cups (260 grams) coarsely grated peeled carrots (from 3 medium carrots)

Instructions

1. Heat the oven to 375°F. Lightly coat an 8-inch square baking pan with cooking spray, line the bottom and sides with parchment, and spray the parchment too.
2. Make the topping: In a large bowl, whisk the cream cheese until smooth. Add the confectioners' sugar and salt and stir slowly until the sugar disappears, then whisk briskly until smooth. Whisk in the egg until fully blended, then the sour cream.
3. Scrape the topping into a piping bag fitted with a ½-inch plain tip, or into a gallon-size zip-top bag, and set it aside. Don't wash the bowl, whisk or spatula.
4. Make the cake: In the same bowl, whisk the eggs and granulated sugar until evenly combined. Keep whisking as you pour in the oil in a slow, steady stream until the mixture is emulsified.
5. Add the flour, spice, baking powder, baking soda and salt, and fold with the spatula just until no dry flour remains. Fold in the carrots.
6. Spread the batter evenly in the pan. If you're using a zip-top bag, snip a ½-inch opening in one bottom corner. Pipe the topping over the batter so it's completely covered; any bumps will smooth out as it bakes.
7. Bake for 50 to 60 minutes, until the top is golden brown and a toothpick poked into the center comes out with bits of topping but no raw batter. If the top is still pale, run it under the broiler for 1 to 2 minutes to brown in spots.
8. Let the cake cool completely in the pan on a rack. Cut it in the pan, or lift it out with the parchment and cut into squares.

Tips

• Store the cake in an airtight container in the refrigerator for up to 5 days, and let it come to room temperature before serving.

Adapted from Genevieve Ko, NYT Cooking.