This Malaysian-style Carrot Almond Cake combines sweet grated carrots with crunchy roasted almonds, topped with luscious cream cheese frosting. Unlike ordinary carrot cakes, this version uses corn oil for extra moisture and almond nibs for delightful texture.
Perfect for potlucks or afternoon tea, this recipe brings together familiar ingredients with special Malaysian touches. The cream cheese frosting adds a luxurious finish that balances the natural sweetness of the carrots.
Table of Content
Carrot Almond Cake Recipe
Dry Ingredients (A)
- 200g wheat flour or cake flour (sifted)
- ½ tsp baking soda (sifted)
- ½ tsp cinnamon powder (sifted)
Wet Ingredients (B)
- 250g carrots (finely grated and squeezed)
- 100g almond nibs (pre-roasted at 160°C for 5 mins)
- 240g fine sugar
- 180g corn oil
- 2 Grade A eggs
Cream Cheese Frosting
- 150g cream cheese
- 30g unsalted butter
- 60g icing sugar
- 10g whipping cream
For decoration: Crushed almonds or almond nibs and cheddar cheese shreds
Equipment
- 23cm round baking tin
- Baking paper
- Electric mixer
- Oven
- Mixing bowls
Step-by-Step Instructions
1. Prepare Dry Ingredients
Sift together flour, baking soda and cinnamon powder. This ensures even distribution of leavening agents and removes lumps.
2. Roast Almonds
Spread almond nibs on baking tray. Roast at 160°C for 5 minutes to enhance their nutty flavor. Let cool before adding to batter.
3. Cream Eggs & Sugar
Using electric mixer, beat eggs and sugar until pale and fluffy (about 3-4 minutes). This incorporates air for a lighter cake texture.
4. Add Oil
Gradually add corn oil while mixing at medium speed. The oil keeps the cake exceptionally moist compared to butter-based recipes.
5. Combine Ingredients
Fold in sifted dry ingredients until just combined. Then gently stir in grated carrots and roasted almonds. Don’t overmix.
6. Bake the Cake
Pour batter into lined 23cm tin. Bake in preheated oven at 170°C for 40-50 minutes. Test with skewer – it should come out clean.
7. Make Frosting
Beat cream cheese, butter and icing sugar until smooth. Whip cream separately then fold into cheese mixture. Chill for 30 minutes.
8. Decorate
Once cake is completely cool, spread frosting evenly. Top with crushed almonds and cheese shreds for presentation.
Pro Tips for Perfect Results
Carrot Preparation
Squeeze grated carrots firmly to remove excess moisture. This prevents sogginess while keeping all the sweet carrot flavor.
Baking Technique
Always preheat oven for at least 15 minutes. Position rack in center and rotate tin halfway if your oven has hot spots.
Frosting Consistency
If frosting is too soft, chill for 15 minutes before spreading. For piping, use 1:1 ratio of cream cheese to butter for stability.
Frequently Asked Questions
Can I use walnuts instead of almonds?
Absolutely! Walnuts make a great substitute. Toast them first for maximum flavor. Pecans also work well.
How should I store this cake?
Store frosted cake in refrigerator for up to 5 days. Bring to room temperature before serving for best texture.
Can I make this without eggs?
Yes, substitute each egg with ¼ cup yogurt or 1 tbsp ground flaxseed + 3 tbsp water. Texture will be slightly denser.
Love This Recipe?
We’d love to see your Malaysian-style carrot almond cake creations!