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Almond Carrot Cake

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This almond carrot cake is loaded with sweetness and the beautiful crunch of pistachios! It’s perfect for any occasion.

Ingredients

Almond Carrot Cake Ingredients:

2 1/2 cups almond flour

1/4 cup granulated sugar

1/4 cup dark brown sugar

1 1/2 teaspoons cinnamon

1 teaspoon baking soda

1/2 teaspoon ground ginger

1/4 teaspoon nutmeg

1/4 teaspoon kosher salt

1 cup full-fat Greek yogurt

3 large eggs

1 1/2 cups grated carrots

1/4 cup finely chopped pistachios

1 teaspoon vanilla extract

Garnishes:

Finely diced carrots

Finely chopped pistachios

Frosting Ingredients:

1 (8 oz.) brick full-fat cream cheese

1 stick butter, room temperature

1 teaspoon vanilla

1 cup powdered sugar

Instructions

Carrot Cake Instructions:

Preheat oven to 350 degrees.

Fit an 8-inch cake pan with parchment.

Lightly grease the parchment with cooking spray.

In a large bowl whisk together the flour, sugars, cinnamon, baking soda, ginger, nutmeg, and salt.

Add in the yogurt, eggs, carrots, pistachios, and vanilla.

Stir well to combine.

Pour the mixture into the prepared cake pan, and smooth out with an offset spatula.

Bake for 30 minutes, or until a toothpick in the center comes out cleanly.

Let the cake cool in the pan for 10 minutes.

Place a large plate over the cake, and invert it.

Remove parchment, and place on a cooling rack.

Let cool completely before frosting.

Frosting Instructions:

In a standing mixer fitted with a paddle attachment, cream together the cream cheese, butter, and vanilla.

Working in batches, add in the powdered sugar.

When all of the ingredients are incorporated, reserve frosting until cake has cooled.

To Assemble:

Frost the cake, and garnish with carrots and pistachios.

To Store: Refrigerate the cake in an airtight container for up to 5 days.

Nutrition Facts