A refreshing carrot cake that has almonds in both the cake itself and the icing which really adds to the appeal of this cake as far as I am concerned.
One thing I have noticed after making many carrot cakes over the years is how much better carrot cakes taste when you grate the carrot rather than use a food processor something my family as commented on too. When I first found this recipe it called for 4 cups of icing sugar. Now in my opinion that is too much and I have cut it back to three without any discernible difference in taste.
In fact if you are interested in staying healthy then sugar reduction should be a major part of that plan and anywhere you can cut sugar out of your diet you should. No sugar means a slimmer you and me both next summer.
I think this carrot & almond cake recipe really reflects good old fashion taste and quality and I just know you are going to love it.
- 4 eggs
- 1 1/4 cups vegetable oil
- 2 cups white sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 3 cups grated carrots
- 1 cup chopped pecans
- 1/2 cup butter, softened
- 8 ounces cream cheese, softened
- 3 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- 1 cup chopped almonds
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan.
- In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon.
- Stir in carrots. Fold in almonds. Pour into prepared pan.
- Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
- To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners’ sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped alomnds. Frost the cooled cake.