Easy Almond Carrot Cake That Feels Bakery-Worthy
A moist and flavorful almond carrot cake made with warm spices, nuts, and a creamy frosting that’s perfect for any occasion.
Equipment
- 9-inch cake pan
Ingredients
- 1.5 cups grated carrots lightly squeezed dry
- 3 large eggs
- 0.5 cup packed brown sugar
- 0.33 cup granulated sugar
- 1.5 teaspoons vanilla extract
- 0.33 cup vegetable oil
- 0.5 cup chopped pecans
- 0.5 cup shredded coconut
- 0.33 cup raisins
- 2.5 cups almond flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground ginger
- 0.25 teaspoon ground nutmeg
For the Frosting
- 6 ounces cream cheese softened
- 0.33 cup butter softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of 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: 350kcalCarbohydrates: 45gProtein: 6gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 250mgPotassium: 150mgFiber: 2gSugar: 20gVitamin A: 500IUVitamin C: 2mgCalcium: 30mgIron: 1mg
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