Almond and Carrot Layer Cake with Toasted Almond Frosting Recipe
This Almond Carrot Cake is a moist, flavorful treat combining fresh grated carrots, crushed pineapple, and a blend of warm spices. Topped with a luscious almond cream cheese frosting and toasted sliced almonds, it’s the perfect cake for any celebration or cozy gathering.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Carrot Cake
- 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)
Almond Cream Cheese Frosting
- 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)
Instructions
- Prepare Pans: Preheat the oven to 325°F. Grease two 9-inch cake pans with non-stick cooking spray, then line the bottoms with parchment paper, spraying again to ensure easy removal.
- Mix Wet Ingredients: In a large mixing bowl, whisk together olive oil and granulated sugar until combined. Add the eggs and vanilla extract, mixing well.
- Add Carrots, Pineapple, and Raisins: Stir in the grated carrots, crushed pineapple with juice, and raisins to the wet mixture until evenly distributed.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, kosher salt, cinnamon, ginger, cloves, and cardamom.
- Mix Batter: Gradually stir the dry ingredients into the wet mixture until just combined; do not overmix to keep the cake tender.
- Bake the Cake Layers: Pour the batter evenly into the prepared cake pans. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool the Cakes: Allow the cakes to cool for 15 minutes in the pans, then remove them and place on a parchment-lined wire rack to cool completely. Optionally refrigerate to speed the process.
- Toast Almonds: While the cakes bake, spread sliced almonds on a baking sheet and toast in the oven at 325°F for 10 minutes or until lightly browned. Set aside to cool.
- Make Almond Cream Cheese Frosting: In a stand mixer fitted with a paddle attachment, beat cream cheese and butter on medium speed for 1 minute until smooth. Add salt, almond extract, vanilla extract, and powdered sugar. Mix until combined, then beat on high speed for 3 minutes until light and fluffy.
- Assemble the Cake: Once the cakes are completely cooled, pipe or spread about ½ to ¾ inch of frosting over one layer. Place the second layer on top and frost the top layer, leaving the sides unfrosted for a rustic look.
- Garnish and Chill: Sprinkle toasted sliced almonds on top and decorate with carrot peels if desired. Refrigerate the assembled cake for at least 1 hour to allow the frosting to set before serving.
Notes
- Ensure the eggs and cream cheese are at room temperature for smooth mixing and better texture.
- To shred carrots quickly and evenly, use a food processor.
- Refrigerating the cake after cooling helps speed up the process and makes frosting easier.
- For a nut-free version, omit the almonds and almond extract; consider substituting with vanilla extract only.
- This cake is best stored refrigerated and can be served chilled or at room temperature.
Keywords: Almond carrot cake, carrot cake with cream cheese frosting, moist carrot cake, spiced carrot cake, toasted almond cake
