Name: Almond and Carrot Layer Cake with Toasted Almond Frosting Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 cup olive oil; 1½ cups granulated sugar; 4 large eggs (room temperature); 1 tsp vanilla extract; 3 cups grated carrots (fresh, shredded); 8 oz crushed pineapple (with juice); 1/2 cup raisins; 2 cups all-purpose flour; 1.5 tsp baking powder; 2 tsp baking soda; 1 tsp kosher salt (Diamond Crystal brand); 1/2 tsp ground cinnamon; 1/2 tsp ground ginger; 1/4 tsp ground cardamom; 1/8 tsp ground cloves; 3/4 cup sliced almonds (toasted); 16 oz cream cheese (room temperature); 1 cup butter (room temperature); 1 tsp kosher salt (Diamond Crystal brand); 1/2 tsp almond extract; 1/2 tsp vanilla extract; 5 cups powdered sugar (sifted)

Jump to Recipe

Introduction

This Almond Carrot Cake is a moist and flavorful dessert, packed with grated carrots, pineapple, and warm spices. Topped with a luscious almond cream cheese frosting and toasted almonds, it’s perfect for any occasion.

A slice of three-layer carrot cake sits on a white plate with a silver fork beside it. Each cake layer is a moist, golden-brown texture with small bits of carrot visible within. Between the layers and on top, thick white cream cheese frosting is spread generously, slightly dripping over the edges. A bright orange carrot peel curl is placed on top as decoration, and thin almond slices are scattered on the frosting and plate. The background is softly blurred with a white marbled texture surface underneath. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup olive oil
1½ cups granulated sugar
4 large eggs (room temperature)
1 tsp vanilla extract
3 cups carrots (grated)
8 oz crushed pineapple (with juice)
½ cup raisins
2 cups all-purpose flour
1.5 tsp baking powder
2 tsp baking soda
1 tsp kosher salt (Diamond Crystal brand)
½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground cardamom
⅛ tsp ground cloves
¾ cup sliced almonds (toasted)
16 oz cream cheese (room temperature)
1 cup butter (room temperature)
1 tsp kosher salt (Diamond Crystal brand)
½ tsp almond extract
½ tsp vanilla extract
5 cups powdered sugar (sifted)

Instructions

Step 1: Preheat your oven to 325°F. Grease two 9-inch cake pans with non-stick cooking spray, then line the bottoms with parchment paper and spray again to ensure easy removal.
Step 2: In a large mixing bowl, whisk together the olive oil and granulated sugar until well combined.
Step 3: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 4: Fold in the grated carrots, crushed pineapple with its juice, and raisins until evenly distributed.
Step 5: In a separate bowl, whisk together the flour, baking powder, baking soda, kosher salt, cinnamon, ginger, cardamom, and cloves.
Step 6: Gradually stir the dry ingredients into the wet mixture just until combined—do not overmix.
Step 7: Divide the batter evenly between the prepared pans and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean or with a few crumbs.
Step 8: Let the cakes cool in the pans for 15 minutes before turning them out onto parchment-lined wire racks. Cool completely; refrigerate if you want to speed up cooling.
Step 9: While the cakes cool, toast the sliced almonds on a baking sheet in the oven for about 10 minutes until lightly browned. Set aside to cool.
Step 10: To make the almond cream cheese frosting, beat the cream cheese and butter together in a stand mixer fitted with the paddle attachment on medium speed for 1 minute until smooth.
Step 11: Add the kosher salt, almond extract, vanilla extract, and powdered sugar. Mix on low speed until combined, then scrape down the sides and beat on high for 3 minutes until light and fluffy.
Step 12: Once the cakes are completely cooled, spread about ½ to ¾ inch of frosting on top of one layer. Place the second layer on top and frost the top only, leaving the sides without frosting.
Step 13: Garnish with the toasted almonds and carrot peels. Refrigerate the assembled cake for at least one hour to let the frosting set before serving.

Tips & Variations

Use freshly grated carrots for the best texture and sweetness.
For a nuttier flavor, lightly toast the almonds before adding them to the batter as well as using them for garnish.
Swap raisins for chopped walnuts or pecans if you prefer a different crunch.
If you don’t have almond extract, replace it with an equal amount of vanilla extract for a milder frosting flavor.
To make mini cakes or cupcakes, reduce baking time accordingly and check doneness early.

Storage

Store the assembled cake covered in the refrigerator for up to 4 days. The frosting will firm up when chilled. Before serving, you can let the cake sit at room temperature for about 20 minutes for a softer texture. Leftover cake layers without frosting can be wrapped tightly and frozen for up to 2 months.

How to Serve

A round cake sits on a white marble surface with smooth white frosting covering the top layer. Thin, curled orange carrot ribbons are placed evenly around the top edge, interspersed with toasted almond slices forming a wreath-like border. The cake looks moist with multiple layers under the frosting. Surrounding the cake are a white bowl of almond slices, a white cup of black coffee, a spoonful of grated carrot, a spoonful of grated cheese, and scattered carrot ribbons, all arranged neatly. Next to the cake is a metal cake server with a vintage look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different oil instead of olive oil?

Yes, you can substitute olive oil with vegetable oil or canola oil. These have a milder flavor and still keep the cake moist.

Is it necessary to use crushed pineapple with juice?

The pineapple adds moisture and sweetness. Using crushed pineapple without juice can dry out the cake slightly, so it’s best to include the juice as well.