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    Home » Recipes » Desserts

    Almond Carrot Cake

    Published: Feb 17, 2025 by Krista Stechman · This post may contain affiliate links · Leave a Comment

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    Jump to Recipe Print Recipe
    Close up of the whole almond carrot cake with yellow roses on top and toasted almonds on the outside of the cake
    top view of the almond carrot cake on a white cake stand with toasted almonds on the outside of the cake and yellow roses on top. an antique pie server and rose leaves on the counter next to the cake
    several images of almond carrot cake including the whole cake with toasted almonds on the outside and yellow roses on top and close ups of sliced pieces of the cake
    close up of a slice of almond carrot cake sitting on a grey plate with a fork
    close up of almond carrot cake on a grey plate with a fork and a linen behind it

    If there’s one cake that never goes out of style, it’s Almond Carrot Cake—and after years of perfecting my recipe, I can confidently say this is the one. Incredibly moist, warmly spiced, including raisins and pineapple then layered with the creamiest tangy-sweet almond cream cheese frosting, this cake is pure perfection in every bite.

    I just made this recipe over the weekend and had two separate people tell me this was the best carrot cake recipe they'd ever tried! Trust me, once you make this, you'll never need another carrot cake recipe again. I could say the same for my Banana Coffee Cake recipe too!

    A slice of carrot cake with cream cheese frosting and the entire cake behind the slice.

    Let's be honest..no time is a bad time for carrot cake. It's is traditionally served in the Spring, especially around Easter but I'm looking for excuses to eat it all year long.

    Packed with warm spices, it's good to have in the Fall or Winter too. So basically what I'm saying is it's a year round cake!

    If you are headed into fall, I love a good Sweet Potato Pound Cake. For Christmas you can't go wrong with a Peppermint Chocolate Cake.

    Jump to:
    • Why You'll Love This Recipe
    • Recipe Ingredients
    • How To Make Carrot Cake Recipe
    • Expert Baking Tips
    • Recipe FAQs
    • More Recipes You'll Love
    • 📖Recipe
    • Almond Carrot Cake

    Why You'll Love This Recipe

    • This recipe is foolproof and crowd pleasing. Tested and perfected so that any baker can make this cake!
    • Unbelievable moist and tender cake! Almond Carrot Cake has the perfect blend of carrots, pineapple and oil to keep your cake moist. Try Lemon Zucchini Cake for another moist cake recipe that sneaks veggies in.
    • A cake is only as good as it's frosting and mine is the perfect compliment to the spiced cake. Almond is a non-traditional addition to cream cheese frosting making it fun and flavorful. Your guests will love it!

    Recipe Ingredients

    • Carrots: Grate up fresh carrots! Make sure you peel them first.
    • Crushed Pineapple: Adds some moisture and a perfect sweetness.
    • Raisins: These are a must in carrot cake.
    • Spices: This is a spice cake at heart, so we need cinnamon, ginger, cardamom, and cloves.
    • Almonds: Don't skip toasting these for a great flavor.
    • Cream Cheese: Cream cheese gives the frosting a good tang that plays well with the warm spices. I won't use any other frosting on my carrot cake. Try making brown butter cream cheese frosting for this almond carrot cake too!
    • Butter: This pairs with the cream cheese for the perfect tangy frosting.
    • All Purpose Flour: This recipe has not been tested with any other flour but if you decide to try, I'd love to hear how it turns out!

    See recipe card below for a full list of ingredients and measurements.

    How To Make Carrot Cake Recipe

    A collage of photos including a bowl of sugar and oil whisked together, a bowl with the oil mixture that has eggs and vanilla extract mixed in, the same mixing bowl with shredded carrots, raisins and pineapple mixed in and the fourth photo is a bowl of flour and spices whisked together.
    Raw carrot cake in cake pans, cooked carrot cake in cake pans, blended cream cheese and cream cheese frosting in a bowl.

    Step 1: Preheat oven to 325° then spray two 9-inch cake pans with non-stick cooking spray and line the bottoms with parchment paper, spraying again on top. Whisk sugar and oil together in a large mixing bowl.

    Step 2: Mix eggs and vanilla extract into oil mixture.

    Step 3: Stir in shredded carrots, raisins and pineapple into oil mixture.

    Step 4: In a separate large bowl, whisk all dry ingredients together.

    Step 5: Whisk dry ingredients into wet ingredients to combine then pour carrot cake batter into prepared pans.

    Step 6: Bake carrot cakes for 40 minutes.

    Step 7: Beat cream cheese in a bowl for one minute.

    Step 8: Add powdered sugar, vanilla and almond extracts, and salt then beat on high for 3 minutes.

    Cream cheese frosting spread over the top of the first layer of carrot cake.
    The second layer of cake on top of the cream cheese frosting layer.

    Step 9: Frost the top of the first layer of cake.

    Step 10: Add second layer of cake.

    Decorate Almond Carrot Cake with a top layer of frosting, toasted almonds and carrot ribbons.
    A slice of carrot cake with a ton of cream cheese frosting.

    Step 11: Frost the top of the second layer of cake then add toasted almonds and carrot ribbons.

    Step 12: Slice and serve almond carrot cake. Keep in the fridge when not eating.

    Expert Baking Tips

    • Use a food processor with the shredding blade for the carrots, it saves time and effort! Peel whole carrots, cut of each end, and toss them in. Much quicker than a box grater!
    • If you'd like to save time the day of serving, you can make the cake ahead of time and freeze it. Take it out and frost it the day of. It will need to sit at room temp for at least 4 hours if coming straight out of the freezer before serving, but can be frosted while still frozen. I do this with all types of cakes and breads including Pumpkin Bread with Cream Cheese Frosting.
    • The Almond Cream Cheese Frosting can be made up to 3 days in advance and stored in an airtight container in the refrigerator.
    • Make sure the cream cheese and the butter are both room temperature as well as sifting your powdered sugar. This can really impact how your frosting turns out, giving you a smooth, light and creamy frosting.
    • Allow frosted cake to chill for 1-2 hours to help cream cheese icing become more sturdy before serving.

    Recipe FAQs

    Can You Freeze Carrot Cake With Cream Cheese Frosting?

    Yes, absolutely! You can freeze the cake by itself before adding frosting or after it's frosted. Before the frosting, you can just grab it right out of the freezer whenever you need it, and add the frosting and toasted almonds. It's a great time saver! You can freeze the unfrosted cake for up to 2 months double wrapped tightly with plastic wrap and wrapped with foil over the top of that to help prevent freezer burn. If you're freezing carrot cake with cream cheese frosting then freeze the cake on a sheet tray for 2 hours to harden the frosting, this prevents the plastic wrap from sticking to the frosting and making a mess. Remove it from the freezer and double wrap tightly in plastic wrap then again with a layer of heavy duty aluminum foil. It will hold in the freezer for up to 1 month. Remove from the freezer and thaw in the fridge overnight or allow to come to room temp on the counter.

    Is Almond Carrot Cake healthy?

    Ahh, the age old question, is carrot cake healthy? Well...it depends on how you look at it. Does it have carrots in in which are healthy for you? Yes. Does it have sugar and oil in it? Also yes. So that is a question you will have to decide for yourself. It's kind of like if I eat kale with my Doritos is that healthy? If your answer is yes, then so is carrot cake.

    Can I Use Butter Instead Of Oil For This Carrot Cake Recipe?

    No, I would not suggest replacing the oil with butter in this recipe. Oil plays a large part in this soft moist carrot cake recipe. If that were to be replaced, then other ingredients would need adjusting as well to get the same turnout.

    Should I Peel The Carrots Before Shredding?

    Yes, the carrots should be peeled before shredding. Removing the skin can help remove any excess dirt as well as the slightly bitter taste a carrot skin can have.

    Can I Use This Recipe To Make Cupcakes?

    Absolutely, you can use this almond carrot cake recipe to make cupcakes. Baking time will vary, I would suggest checking the cupcakes after 15-18 minutes. Insert a toothpick to the center of a cupcake in the middle of the pan. You want the toothpick to come out clean or with only a few crumbs. Transfer moist carrot cake cupcakes to a wire rack 2 minute after removing them from the oven and allow them to fully cool before frosting. I like doing this with my cranberry cake with butter sauce too!

    Carrot cake on a cake stand topped with toasted almonds and carrot ribbons.

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    📖Recipe

    A slice of carrot cake with a ton of cream cheese frosting.

    Almond Carrot Cake

    Krista Stechman
    This Almond Carrot Cake is knock your socks off good! Almond Cream Cheese Frosting the sassy sister to the traditional vanilla cream cheese frosting. If you're looking to spice things up a bit this Almond Carrot Cake is what you're looking for!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 40 minutes mins
    Total Time 1 hour hr
    Course dessert
    Cuisine american
    Servings 12 people
    Calories 772 kcal

    Equipment

    • 1 stand mixer or electric hand mixer
    • 2 9" cake pans

    Ingredients
      

    Wet Ingredients

    • 1 cup olive oil
    • 1½ cups granulated sugar
    • 4 large eggs room temp
    • 1 teaspoon vanilla extract
    • 3 cups carrots grated (I shred the carrots with a food processor)
    • 8 oz crushed pineapple with juice
    • ½ cup raisins

    Dry Ingredients

    • 2 cups flour all purpose
    • 1.5 teaspoon baking powder
    • 2 teaspoon baking soda
    • 1 teaspoon kosher salt Diamond Crystal brand
    • ½ teaspoon cinnamon ground
    • ½ tsp ginger ground
    • ¼ teaspoon cardamom ground
    • ⅛ teaspoon cloves ground
    • ¾ cup sliced almonds toasted

    Almond Cream Cheese Frosting

    • 16 oz cream cheese room temp
    • 1 cup butter room temp
    • 1 teaspoon kosher salt Diamond Crystal Brand
    • ½ teaspoon almond extract
    • ½ teaspoon vanilla extract
    • 5 cups powdered sugar sifted

    Instructions
     

    Making the carrot cake

    • Preheat the oven to 325°F and grease 2, 9-inch cake pans. Spray them with non-stick cooking spray then line the bottoms with parchment paper and spray again
    • Whisk oil and sugar together in a large mixing bowl
    • Mix in eggs and vanilla extract
    • Stir in carrots, pineapple and raisins

    Dry Ingredients

    • Whisk flour, baking powder, baking soda, salt, cinnamon, ginger, cloves and cardamom in a mixing bowl
    • Stir dry ingredients into wet ingredients until combined
    • Pour carrot cake batter into prepared cake pans then bake 35-40 minutes until a toothpick comes out clean or with only a few crumbs Allow cakes to cool 15 minutes then remove from pan and let them cool on a parchment lined wire rack. I refrigerate them to speed up the process but that's not necessary

    Toasting Almonds

    • Place the baking sheet with the almonds into the oven for 10 minutes or just until lightly browned. Set aside to cool

    Making Almond Cream Cheese Frosting

    • Place both cream cheese and butter into a the bowl of your stand mixer fitted with the paddle attachment on medium speed for one minute until smooth
    • Mix in salt, almond extract, vanilla extract and powdered sugar until combined. Scrape down the sides and beat on high speed for another 3 minutes until frosting is light and fluffy.

    Frost Cake

    • Once the cake is completely cooled pipe about ½-3/4 inch of Almond Cream Cheese Frosting on top of one of the layers. Top that with the second layer of cake then add frosting to the top, leaving the sides naked. Add toasted almonds and carrot peels for garnish then refrigerate for at least one hour to set the frosting.

    Notes

    Baking with room temperature ingredients gives you an even bake with more rise.
    Use the shredding blade on a food processor to shred carrots effortlessly. Peel carrots first. 
    After peeling carrots skin, continue peeling long flat ribbons to save for garnish.
    Refrigerate cake after frosting to help cream cheese frosting hold it's shape. At least an hour works and up to overnight. Get the chill off the cake before serving as it is best at room temperature. Cream cheese frosting will still hold shape.

    Nutrition

    Calories: 772kcalCarbohydrates: 106gProtein: 9gFat: 37gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 19gTrans Fat: 0.01gCholesterol: 102mgSodium: 812mgPotassium: 344mgFiber: 3gSugar: 81gVitamin A: 5986IUVitamin C: 4mgCalcium: 135mgIron: 2mg
    Tried this recipe?Let us know how it was!

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    Close up of the whole almond carrot cake with yellow roses on top and toasted almonds on the outside of the cake
    top view of the almond carrot cake on a white cake stand with toasted almonds on the outside of the cake and yellow roses on top. an antique pie server and rose leaves on the counter next to the cake
    several images of almond carrot cake including the whole cake with toasted almonds on the outside and yellow roses on top and close ups of sliced pieces of the cake
    close up of a slice of almond carrot cake sitting on a grey plate with a fork
    close up of almond carrot cake on a grey plate with a fork and a linen behind it
    krista standing in a white kitchen with a white shirt on holding a white pan of blondies facing the camera smiling

    Welcome to In Krista's Kitchen where you'll find delicious dinners and desserts with restaurant flavor that you can make in the comfort of your home. You can find dinners, desserts, sides, brunch recipes and breakfast recipes for any occasion. I'm here to help you create meals and desserts packed with flavor! These recipes range from easy to slightly more experienced home cooks. I'll give tips and tricks and am always available through email to answer any cooking questions you have!

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    Close up of the whole almond carrot cake with yellow roses on top and toasted almonds on the outside of the cake
    top view of the almond carrot cake on a white cake stand with toasted almonds on the outside of the cake and yellow roses on top. an antique pie server and rose leaves on the counter next to the cake
    several images of almond carrot cake including the whole cake with toasted almonds on the outside and yellow roses on top and close ups of sliced pieces of the cake
    close up of a slice of almond carrot cake sitting on a grey plate with a fork
    close up of almond carrot cake on a grey plate with a fork and a linen behind it

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