This moist carrot cake is a rich, flavorful dessert loaded with shredded carrots, warm spices, and crunchy nuts. Topped with a luscious cream cheese drizzle and garnished with chopped almonds, it’s a show-stopper for any occasion. Whether it’s for a party or a simple family treat, this carrot cake recipe is a must-try!
Ingredients
For the Cake:
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) brown sugar, packed
- 3 large eggs
- 1 cup (240ml) vegetable oil
- 1 teaspoon vanilla extract
- 2 cups (200g) grated carrots
- 1/2 cup (75g) chopped walnuts or pecans (optional)
- 1/2 cup (75g) raisins (optional)
For the Cream Cheese Drizzle:
- 4 oz (115g) cream cheese, softened
- 1 cup (125g) powdered sugar
- 2–3 tablespoons (30–45ml) milk
- 1/2 teaspoon vanilla extract
For the Topping:
- 1/3 cup (50g) chopped almonds
Preparation Time
- Preparation Time: 20 minutes
- Baking Time: 40–45 minutes
- Cooling Time: 30 minutes
- Total Time: 1 hour 35 minutes
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside. In a large bowl, combine the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Beat with an electric mixer until smooth and well combined. Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Fold in the grated carrots, chopped nuts, and raisins (if using) with a spatula. Pour the batter into the prepared cake pan and spread it evenly. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
To make the cream cheese drizzle, beat the softened cream cheese, powdered sugar, milk, and vanilla extract in a bowl until smooth and pourable. Adjust the consistency with more milk if needed. Drizzle the cream cheese mixture over the cooled cake and let it cascade down the sides. Sprinkle the chopped almonds generously on top for added crunch and visual appeal.
Tips for Success
Use freshly grated carrots for the best texture and flavor. Avoid overmixing the batter to keep the cake light and tender. Let the cake cool completely before drizzling the cream cheese topping to prevent it from melting. Store the cake in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving.
Nutritional Information (Per Serving – Based on 12 Slices)
- Calories: 320
- Carbohydrates: 38g
- Protein: 4g
- Fat: 18g
- Sugar: 24g
Conclusion
This moist carrot cake with cream cheese drizzle and almond topping is a deliciously decadent dessert that combines the warmth of spices, the sweetness of carrots, and the crunch of nuts. The creamy topping takes it over the top, making it perfect for celebrations or as a treat with your afternoon coffee. Give this recipe a try and enjoy a slice of pure bliss!