Easy Almond Carrot Cake That Feels Bakery-Worthy
A moist and flavorful almond carrot cake enriched with warm spices and nuts, perfect for any occasion.
Equipment
- 9-inch cake pan
- mixing bowl
- whisk
- spatula
Ingredients
- 1 ½ cups grated carrots lightly squeezed dry
- 3 large eggs
- ½ cup packed brown sugar
- ⅓ cup granulated sugar
- 1 ½ teaspoons vanilla extract
- ⅓ cup vegetable oil
- ½ cup chopped pecans
- ½ cup shredded coconut
- ⅓ cup raisins
- 2 ½ cups almond flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
For the Frosting
- 6 ounces cream cheese softened
- ⅓ cup butter softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 pinch salt
- 1 tablespoon milk
Instructions
- Preheat the oven to 350°F and prepare a 9-inch cake pan.
- Whisk eggs, sugars, oil, and vanilla until smooth.
- Stir in carrots, pecans, coconut, and raisins.
- Add dry ingredients and mix until combined.
- Spread batter into pan evenly.
- Bake for 30–35 minutes until a toothpick comes out clean.
- Cool completely before frosting.
- Beat frosting ingredients until smooth.
- Spread frosting over cake and serve.
Notes
Ensure carrots are lightly squeezed to avoid excess moisture. Do not overbake to maintain a soft texture. Store in refrigerator for freshness.
Nutrition
Serving: 1sliceCalories: 320kcalCarbohydrates: 40gProtein: 5gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 40mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 20gVitamin A: 800IUVitamin C: 2mgCalcium: 50mgIron: 1mg
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