Almond Carrot Cake


Hello there– Here’s my problem.  I made 2 of these carrot cakes for the group of fun young adults who show up at our house on Thursday nights.  But they left too much behind.  So this morning I had a carrot cake breakfast and have been nibbling on leftovers all day. Aren’t carrots healthy???

But I do love this version of carrot cake topped with super crunchy almonds and amaretto laced cream cheese frosting.  I think you’d love it too, but not for breakfast!


2 cups flour
2 cups sugar
2 tsp. baking powder
3 tsp. cinnamon
1/2 tsp. salt
1 cup canola oil
4 eggs
2 tsp. amaretto*
3 cups grated carrot (about 6 carrots)

1/2 cup (1 stick) butter, room temperature
8 oz. cream cheese, room temperature
1 pound box powdered sugar (about 3 3/4 cup)
2 tsp. amaretto
1 to 2 tab. milk or cream

Almonds on top:
1/2 cup sugar
1 cup sliced almonds


Peel the carrots removing the top & bottom tips.  Grate them to get about 3 cups.

In a large mixing bowl, stir together the flour, sugar, baking powder, cinnamon and salt.  Then mix in the oil, eggs and amaretto.  Finally fold in the grated carrot.  The batter will be heavy!

Spoon the batter into two 9″ inch cake pans that have been sprayed with cooking spray.  And pop them into a 350 degree over for 30 to 35 minutes, until a toothpick inserted into the cake comes out clean and the cake is golden and beautiful.  Let the cake cool completely before you put on the frosting.


To make the frosting, mix the butter and cream cheese with an electric mixer until they are all blended.  then beat in the powdered sugar and amaretto.  If the batter seems too stiff, add a tablespoon of milk or two.  Be careful, too much milk will make soupy frosting!!

To make the candied almonds, put the 1/2 cup sugar and the almonds into a nonstick skillet.  Turn the heat to medium and stir continuously with a wooden spoon until the sugar melts and turns to a a lovely caramel color.  Keep stirring until all the almonds are coated.  Then turn them out onto a piece of foil to cool.

You can layer the two cakes with the frosting for a tall two-layer cake, but I just made 2 one layer cakes because sometimes people just want a little piece of cake.  Top with the sugared almonds.  Beautiful.


21 thoughts on “Almond Carrot Cake

  1. Pingback: Almond Carrot Cake | Just an Opinion

  2. Haha! It’s definitely dangerous to have too much leftover cake around, particularly if it’s one of the semi-healthy ones that can be justified for breakfast or snacks! This carrot cake looks gorgeous Rhonda. Love that crunchy topping and the addition of amaretto (swoon!). Lucky Thursday group! xx

    • On the other hand– just read your breakfast porridge post with the honey roasted pear. Exquisite! It was a best sample of all your simple, beautiful, warm recipes. really loved it. Happy week ahead Laura… xo

  3. Oh what a beautiful carrot cake Rhonda 🙂
    The amaretto frosting and crunchy almonds… Perfection! Love that this cake is just a single layer too!
    Hope you have a Happy Week!!

  4. My gosh, you had me at Amaretto! I love the looks of this cake, scrumptious! I like that it’s a single layer, too. We had a bunch of birthdays, it seems, around the first of the year and I’m so over BIG BIG cakes, lol!

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