Best Carrot Cake with Almonds

Best Carrot Cake with Almonds is one of the best recipes for carrot cake. Not only is it easy to make, it is also very flexible and amazingly delicious. No need for fancy equipment. This recipe includes almond nuts and raisins, but it can still stand without them if you wish. And with a frosting that is undeniably so creamy, it turns out to be a wonderful tasting carrot cake anyone would ever try!

Yield: 1 9-inch double layer cake (16 thin slices)

RatingDifficultyIntermediate
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Prep Time20 minsCook Time40 minsTotal Time1 hr
INGREDIENTS:
FOR CARROT CAKE
 2 cups (250 grams) all-purpose flour
 2 tsp baking soda
 ½ tsp fine sea salt
 1 ½ tsp ground cinnamon
 1 ¼ cups (295 ml) canola or vegetable oil
 1 cup (200 grams) granulated sugar
 1 cup (200 grams) lightly packed brown sugar
 1 tsp vanilla extract
 4 large eggs
 3 cups (300 grams) grated peeled carrots (5 to 6 medium carrots)
 1 cup (100 grams) coarsely chopped almonds
 ½ cup (65 grams) raisins
FOR CREAMY FROSTING
 8 oz (225 grams) cream cheese, at room temperature
 1 ¼ cups (140 grams) powdered sugar
  cup (80 ml) heavy whipping cream
 ½ cup (50 grams) coarsely chopped almonds, for topping
EQUIPMENT:
 Measuring cups and spoons
 2 (9-inch) round cake pans
 Parchment paper and grease
 Baking bowls
 Whisk
 Rubber Spatula
INSTRUCTIONS:
MAKE BATTER
2

Preheat oven to 350F (176C).

3

Line the bottom of two 9-inch round cake pans with parchment paper and grease the top. (You may also grease and then lightly flour the sides and surface of both pans.)

4

In a medium bowl, beat flour, baking soda, salt, and the cinnamon until well combined.

5

In a separate bowl, mix the sugars, oil and vanilla.

6

Add in eggs, and then beat one at a time, until mixed.

7

With a rubber spatula, scrape the sides and bottom of the bowl.

8

Gently add in the dry ingredients in 3 measures, stirring until the batter is smooth.

9

Add in the carrots, nuts, and raisins.

BAKE CAKE
10

Distribute the batter equally into the arranged cake pans.

11

Bake for about more or less 40 minutes until the cake tops are springy or when a toothpick inserted comes out clean.

12

Let the cakes sit to cool for 15 minutes then remove from the racks. Don’t forget to peel off the parchment paper.

TO FINISH
13

In a large bowl, whisk cream cheese with a handheld mixer for about 1 minutes until creamy.

14

Add and then beat ¼ cup powdered sugar one at a time until fluffy.

15

Beat in the cream for 1 minute on medium speed.

16

Refrigerate in an airtight container until the cake is ready to be frosted.

17

Once the cakes are cool, frost over one cake layer’s top, and then gently stack the remaining cake layer on top.

18

Use the remaining frosting to decorate the topmost of the cake, leaving the sides unfrosted.

19

Finish off by sprinkling almond nuts on top.

Notes:
20

If the cake layer is stuck to the bottom, turn the cake pans upside down and wait for a few minutes until gravity releases them naturally.

Ingredients

INGREDIENTS:
FOR CARROT CAKE
 2 cups (250 grams) all-purpose flour
 2 tsp baking soda
 ½ tsp fine sea salt
 1 ½ tsp ground cinnamon
 1 ¼ cups (295 ml) canola or vegetable oil
 1 cup (200 grams) granulated sugar
 1 cup (200 grams) lightly packed brown sugar
 1 tsp vanilla extract
 4 large eggs
 3 cups (300 grams) grated peeled carrots (5 to 6 medium carrots)
 1 cup (100 grams) coarsely chopped almonds
 ½ cup (65 grams) raisins
FOR CREAMY FROSTING
 8 oz (225 grams) cream cheese, at room temperature
 1 ¼ cups (140 grams) powdered sugar
  cup (80 ml) heavy whipping cream
 ½ cup (50 grams) coarsely chopped almonds, for topping
EQUIPMENT:
 Measuring cups and spoons
 2 (9-inch) round cake pans
 Parchment paper and grease
 Baking bowls
 Whisk
 Rubber Spatula

Directions

INSTRUCTIONS:
MAKE BATTER
2

Preheat oven to 350F (176C).

3

Line the bottom of two 9-inch round cake pans with parchment paper and grease the top. (You may also grease and then lightly flour the sides and surface of both pans.)

4

In a medium bowl, beat flour, baking soda, salt, and the cinnamon until well combined.

5

In a separate bowl, mix the sugars, oil and vanilla.

6

Add in eggs, and then beat one at a time, until mixed.

7

With a rubber spatula, scrape the sides and bottom of the bowl.

8

Gently add in the dry ingredients in 3 measures, stirring until the batter is smooth.

9

Add in the carrots, nuts, and raisins.

BAKE CAKE
10

Distribute the batter equally into the arranged cake pans.

11

Bake for about more or less 40 minutes until the cake tops are springy or when a toothpick inserted comes out clean.

12

Let the cakes sit to cool for 15 minutes then remove from the racks. Don’t forget to peel off the parchment paper.

TO FINISH
13

In a large bowl, whisk cream cheese with a handheld mixer for about 1 minutes until creamy.

14

Add and then beat ¼ cup powdered sugar one at a time until fluffy.

15

Beat in the cream for 1 minute on medium speed.

16

Refrigerate in an airtight container until the cake is ready to be frosted.

17

Once the cakes are cool, frost over one cake layer’s top, and then gently stack the remaining cake layer on top.

18

Use the remaining frosting to decorate the topmost of the cake, leaving the sides unfrosted.

19

Finish off by sprinkling almond nuts on top.

Notes:
20

If the cake layer is stuck to the bottom, turn the cake pans upside down and wait for a few minutes until gravity releases them naturally.

Best Carrot Cake with Almonds
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