The Best Carrot Cake with Almond-Scented Cream Cheese Frosting
This Carrot Cake recipe is truly the best and very simple without any fruit or nuts. The shredded carrots and coconut create a moist cake, and the almond-scented cream cheese frosting is perfection!
The Best Carrot Cake with Almond-Scented Cream Cheese Frosting recipe is truly #1! I love that nuts and fruit are not included. Shredded carrots and coconut together create the most delicious, moist cake, and the almond-scented cream cheese frosting is perfection! I make this cake every Easter and whenever my family requests it. Kale and I adore this cake, and my kids love it too. It really is delicious.
The flavors and textures of this cake are incredible. I like a simple carrot cake that is full of flavor and this one fits the bill. It is moist, tastes amazing, and pretty easy to make!
MORE DELICIOUS CAKE RECIPES YOU MAY ENJOY:
Raspberry Cream Cake
Hot Fudge Pudding Cake
Coconut Cream Cake with Coconut Cream Cheese Frosting
Carrot Sheet Cake
The Best Carrot Cake with Cream Cheese Frosting
Ingredients
Carrot Cake
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 ¼ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups granulated sugar
- 1 ½ cups vegetable oil
- 4 eggs
- 4 cups peeled and grated carrots (about 5 large carrots)
- 1 cup sweetened shredded coconut
Almond-Scented Cream Cheese Frosting
- 3 cups powdered sugar
- 1 block (8 ounces) cream cheese softened
- 5 Tablespoons salted butter softened
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
Instructions
- Preheat oven to 350 degrees and grease two 9-inch round cake pans. Set aside.
Carrot Cake
- Sift flour, cinnamon, baking powder, baking soda and salt in a medium bowl. Set aside.
- In a large bowl mix together granulated sugar, oil, and eggs with a hand mixer on low speed until well blended. Mix in the dry ingredients just until blended. Fold in the carrots and coconut until combined.
- Divide the batter evenly into the two prepared pans. Bake 35 to 45 minutes, until a toothpick inserted in center comes out clean.
- Cool pans on a wire rack for 10 minutes. Loosen the cake edges with a knife. Carefully invert each layer by placing another rack directly over the layer and turning upside down. Tap on the pan to loosen the cake onto rack. Cool cakes completely on the racks. Meanwhile, make frosting.
- Almond-Scented Cream Cheese Frosting
- Sift the powdered sugar into a large bowl. Add the cream cheese, butter, vanilla and almond extract. Beat with a hand mixer until well-blended and smooth enough to frost cake with. Avoid over-beating, which may make frosting too soft.
- Place one layer top side down on a cake plate/platter. Spread top with a quarter of the frosting. Place second layer on top, top-side down. Frost top and sides with remaining frosting. Serve! Cover and store leftover cake in the refrigerator.
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Here’s to 200 and many many more Holly!! And might I add, this cake does look delish. I’m equally in heart with carrot cake 😉 ~Megan
Your kind of carrot cake is exactly how I like mine too!!! Hmmm I could go for a huge slice right now!!
Congrats on your 200th post..that is awesome! I am so glad that we have gotten to know each other through blogging:-)
Megan & Jocelyn I love you both! Thanks for the sweet comments. So glad to have gotten to know you both in the foodie blog world 🙂
Congratulation on the 200th post!! So happy for ya and I’m so thrilled you’re still blogging! And what better to way to celebrate than with cake and I do love me some carrot cake too! This looks gorgeous girlfriend!!
Congratulations on 200 posts! I love carrot cake! Your blog is a favorite of mine. I make and go back so many of your recipes. Thank you!!
Congrats, lady! I’m so happy you started blogging 200 posts ago! I never would have known you otherwise! Here’s to 200+ more! Love and hugs to you:)
Congratulations; I am rubbish at doing a carrot cake and i don’t know why?
Keep up the good work and congrat for 200 post. It’s a lot of work doing a blog. But you do a great job so here to many many more recipes you can share with us. thank you your cake looks delish andi
Happy 200th!!! You know I love your blog and I can’t wait to read 200 more since you come up with the BESTEST recipes.
What a great recipe for your 200th post! I love carrot cake, too. The cream cheese frosting with the almond flavor sounds delish!
I haven’t had a good homemade carrot cake in a LONG, long time.
Congrats on your 200th post! This cake looks awesome – I LOVE carrot cake!
I just made pineapple carrot muffins and I swear I could eat carrot cake everyday, Your cake looks beautiful.
I love the idea of adding almond extract to the frosting!
congrats..carrot cake looks awesome
I’d love to have a piece of that lovely cake with you to celebrate your 200th post. It looks delicious! 🙂
beautiful cake…and I too LOVE carrot cake!
CONGRATS!
Beautiful, beautiful, BEAUTIFUL job on the cake!!!
Congrats on 200, Holly! I haven’t commented here in a while but just wandered over from Aimee’s post today and glad I did. The cake looks amazing, I love the added almond flavoring. Yum!
This cake looks delicious! Congrats on your 200th post! I just read your guest post over at Aimee’s blog, your strawberry chicken salad looks amazing!
Congrats on your 200th post! I’m pretty much in love with carrot cake, too. I love the almond scented frosting on this. It sounds amazing!
That sure does sound like an awesome cake! Happy 200!
I’m obsessed with carrot cake, too! Yay for your 200th post!
“Mouth Watering”….I love carrot cakes specially if baked by my mom. 🙂
Oh that was easy…! I had a wrong thought of how to bake special cakes…I never thought it could be that easy.
nice opinion.. thanks for posting.
I’m just now seeing this, so I’m a little late to the party. I LOVE adding almond extract to frosting. It’s sooooo good! I see that you add coconut to the cake, which I’ve never thought of, but will certainly start doing. I would also substitute coconut oil for the canola oil. It gives it another little boost of flavor.
any recipes with cocoa
Hi Holly, Congrats on your 200th post, It’s good to see I’m not alone in my carrot cake obsession. I have a passion for them!I love the idea of the almond favor you used. I gotta try that, thanks for sharing 🙂
Have baked it today, nice recipe. Loved the idea to add coconut instead of tinned pineapple! The frosting is so so yummy. Thanks Holy!
Hello, I finded this recipe searching for a carrot cake without walnuts (no left in the store) for my husband and his co-workers. I made it today and it was very yummy, I loved it. Hope they’ll like it as much as me. I’m gonna start follow your FB page, thanks! Greetings from Puerto Rico!
Do you recommend using sweetened or unsweetened coconut? Thanks, looking forward to making this!!
Hi Ali, I always use sweetened coconut. I will update the recipe card to specify that 🙂