The Best Carrot Cake with Almond-Scented Cream Cheese Frosting


This Carrot Cake recipe is truly the best and very simple without any nuts or fruit. The shredded carrots and coconut create a moist cake, and the almond-scented cream cheese frosting finishes it off to perfection!

This post marks the 200th on this lil’ blog of mine! It’s crazy to think I’ve sat down at my computer and blogged 200 recipes. That’s a lot of bloggin’ I tell ya. But it’s been worth every second. I love it and it’s become so much more than just a fun hobby. Thanks to all of you who have shared this journey with me! So how about we celebrate with some cake?!

The recipe for this Best Carrot Cake recipe is truly the best and very simple without any nuts or fruit. The shredded carrots and coconut create a moist cake, and the almond-scented cream cheese frosting finishes it off to perfection! I make this cake every Easter and whenever my family requests it. Everyone in my house adores this cake, yep even my kiddos do too. It really is delicious!


I am obsessed in love with carrot cake. The flavor, the texture… ohhh I love it. I know it’s not everyones favorite, which secretly I love too because that just means more for me! 😉 I like a simple carrot cake. I dont really care for the kind packed with all kinds of nuts and fruits. The one I’m sharing today is my favorite version! It’s moist, tastes amazing and pretty easy to make!



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
Prep time
Cook time
Total time
Amazing and moist carrot cake with almond-scented cream cheese frosting!
Serves: 12
  • 2 cups all-purpose flour
  • 2 teaspoons cinnamon
  • 1¼ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups sugar
  • 1¼ cups canola oil
  • 4 eggs
  • 4 cups peeled and grated carrots (5 large carrots)
  • 1 cup sweetened coconut
  • 3 cups powdered sugar
  • 1 (8 ounce) package cream cheese, at room temperature
  • 5 Tablespoons butter, at room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  1. Preheat oven to 350 degrees and grease two 9-inch round cake pans. Set aside.
  2. CAKE: Sift flour, cinnamon, baking powder, baking soda and salt in a medium bowl. Set aside.
  3. In a large bowl mix together 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.
  4. Divide batter evenly into the prepared pans. Bake 35 to 45 minutes, until a toothpick inserted in center comes out clean.
  5. 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.
  7. 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.
  8. TO FROST CAKE: 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.

Recipe Source: The Food Nanny     


Join the Conversation

Rate this recipe:  

40 thoughts on “The Best Carrot Cake with Almond-Scented Cream Cheese Frosting

  1. 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:-)

  2. 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!!

  3. 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!!

  4. 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:)

  5. 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

  6. 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.

  7. 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 🙂

  8. Have baked it today, nice recipe. Loved the idea to add coconut instead of tinned pineapple! The frosting is so so yummy. Thanks Holy!

  9. 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!

© Life In The Lofthouse.
Site by