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A delicious plate of Easy Almond Carrot Cake That Feels Bakery-Worthy

Easy Almond Carrot Cake That Feels Bakery-Worthy

This moist and flavorful almond carrot cake is perfect for any occasion, topped with a creamy frosting that elevates it to bakery-worthy status.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 180 g grated carrots lightly squeezed dry
  • 3 large eggs
  • 100 g packed brown sugar
  • 67 g granulated sugar
  • 7 ml vanilla extract
  • 80 ml vegetable oil
  • 60 g chopped pecans
  • 30 g shredded coconut
  • 50 g raisins
  • 250 g almond flour
  • 5 g baking powder
  • 2 g baking soda
  • 2 g salt
  • 2 g ground cinnamon
  • 1 g ground ginger
  • 1 g ground nutmeg
  • 170 g cream cheese softened
  • 75 g butter softened
  • 240 g powdered sugar
  • 7 ml vanilla extract
  • 1 g salt
  • 15 ml milk

Equipment

  • 9-inch cake pan

Method
 

  1. Preheat the oven to 350°F and prepare a 9-inch cake pan.
  2. Whisk eggs, sugars, oil, and vanilla until smooth.
  3. Stir in carrots, pecans, coconut, and raisins.
  4. Add dry ingredients and mix until combined.
  5. Spread batter into pan evenly.
  6. Bake for 30–35 minutes until a toothpick comes out clean.
  7. Cool completely before frosting.
  8. Beat frosting ingredients until smooth.
  9. Spread frosting over cake and serve.

Notes

This cake pairs beautifully with a cup of tea or coffee. You can substitute walnuts for pecans or use a different nut of your choice.