Go Back
+ servings
almond carrot cake on a cake stand with one slice cut out of it sitting on a plate in front of the full cake. yellow roses on top of the cake as well as scattered around the counter top. toasted almonds on the outside of the cake

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!
Prep Time 30 mins
Cook Time 35 mins
Total Time 1 hr 5 mins
Course dessert
Cuisine american
Servings 12 people
Calories 906 kcal


  • oven
  • stand or hand mixer


Wet Ingredients

  • 3 cups carrots grated
  • 8 oz crushed pineapple with juice
  • 1/2 cup raisins
  • 1.5 cups sugar
  • 1 cup olive oil
  • 4 eggs
  • 1 tsp vanilla extract

Dry Ingredients

  • 2 cups flour all purpose
  • 1.5 tsp baking powder
  • 2 tsp baking soda
  • 1 tsp kosher salt
  • 1/2 tsp cinnamon ground
  • 1/2 tsp ginger ground
  • 1/4 tsp cardamom ground
  • 1/8 tsp ground cloves
  • 1.5 cups sliced almonds toasted

Almond Cream Cheese Frosting

  • 16 oz cream cheese room temp
  • 1 cup butter room temp
  • 1 tsp kosher salt
  • 1 tsp almond extract
  • 5 cups powdered sugar


Making the carrot cake

  • Mix all of the wet ingredients in one bowl until well combined
  • In a separate bowl whisk together all the dry ingredients except the sliced almonds. Place the sliced almonds on a baking sheet and set aside.
  • Mix the dry ingredients into the wet just until well combined. Pour the cake batter evenly into both cake pans
  • Bake for 30 min or until a toothpick comes out clean or with just a couple small crumbs. Let cakes cool completely

Toasting the almonds

  • Place the baking sheet with the almonds into the oven for 5 minutes or just until lightly browned. Set aside to cool

Making the Almond Cream Cheese Frosting

  • Place both cream cheese and butter into a the bowl of your stand mixer. Fitted with the whisk attachment beat cream cheese and butter for 2 minutes on medium speed.
  • Add the salt and almond extract, mix until combined. Add the powdered sugar slowly until all mixed in. Scrape down the sides and beat on high speed for another 3-4 minutes until frosting is light and fluffy.

Frosting the cake

  • Once the cake is completely cooled pipe about 1/2-3/4 inch of Almond Cream Cheese Frosting on top of one of the layers. Top that with the second layer of cake and frost the rest of the cake. Sprinkle the cake in whatever pattern or design you'd like with the toasted almonds. Cut and serve!


Calories: 906kcalCarbohydrates: 111gProtein: 14gFat: 48gSaturated Fat: 12gTrans Fat: 1gCholesterol: 98mgSodium: 813mgPotassium: 511mgFiber: 6gSugar: 82gVitamin A: 5976IUVitamin C: 4mgCalcium: 197mgIron: 3mg
Keyword almond carrot cake, carrot cake, cream cheese frosting, cream cheese icing
Tried this recipe?Let us know how it was!