Best Carrot Cake with Almonds
by Jarrod | Apr 5, 2021
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)
[cooked-sharing]
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
⅓ 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
2Preheat oven to 350F (176C).
3Line 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.)
4In a medium bowl, beat flour, baking soda, salt, and the cinnamon until well combined.
5In a separate bowl, mix the sugars, oil and vanilla.
6Add in eggs, and then beat one at a time, until mixed.
7With a rubber spatula, scrape the sides and bottom of the bowl.
8Gently add in the dry ingredients in 3 measures, stirring until the batter is smooth.
9Add in the carrots, nuts, and raisins.
BAKE CAKE
10Distribute the batter equally into the arranged cake pans.
11Bake for about more or less 40 minutes until the cake tops are springy or when a toothpick inserted comes out clean.
12Let the cakes sit to cool for 15 minutes then remove from the racks. Don’t forget to peel off the parchment paper.
TO FINISH
13In a large bowl, whisk cream cheese with a handheld mixer for about 1 minutes until creamy.
14Add and then beat ¼ cup powdered sugar one at a time until fluffy.
15Beat in the cream for 1 minute on medium speed.
16Refrigerate in an airtight container until the cake is ready to be frosted.
17Once the cakes are cool, frost over one cake layer’s top, and then gently stack the remaining cake layer on top.
18Use the remaining frosting to decorate the topmost of the cake, leaving the sides unfrosted.
19Finish off by sprinkling almond nuts on top.
Notes:
20If 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
⅓ 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
2Preheat oven to 350F (176C).
3Line 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.)
4In a medium bowl, beat flour, baking soda, salt, and the cinnamon until well combined.
5In a separate bowl, mix the sugars, oil and vanilla.
6Add in eggs, and then beat one at a time, until mixed.
7With a rubber spatula, scrape the sides and bottom of the bowl.
8Gently add in the dry ingredients in 3 measures, stirring until the batter is smooth.
9Add in the carrots, nuts, and raisins.
BAKE CAKE
10Distribute the batter equally into the arranged cake pans.
11Bake for about more or less 40 minutes until the cake tops are springy or when a toothpick inserted comes out clean.
12Let the cakes sit to cool for 15 minutes then remove from the racks. Don’t forget to peel off the parchment paper.
TO FINISH
13In a large bowl, whisk cream cheese with a handheld mixer for about 1 minutes until creamy.
14Add and then beat ¼ cup powdered sugar one at a time until fluffy.
15Beat in the cream for 1 minute on medium speed.
16Refrigerate in an airtight container until the cake is ready to be frosted.
17Once the cakes are cool, frost over one cake layer’s top, and then gently stack the remaining cake layer on top.
18Use the remaining frosting to decorate the topmost of the cake, leaving the sides unfrosted.
19Finish off by sprinkling almond nuts on top.
Notes:
20If 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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