A moist and flavorful Amaretto Carrot Cake topped with creamy frosting, perfect for any occasion.

Scale

Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans, or line them with parchment paper for easy removal.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
In another bowl, combine the vegetable oil, eggs, grated carrots, crushed pineapple, Amaretto, and vanilla extract. Mix until well combined.
Slowly pour the wet ingredients into the dry ingredients, stirring gently until just combined. Fold in nuts and raisins if using.
Divide the batter evenly between the prepared cake pans and tap them on the counter to release air bubbles.
Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Cover with aluminum foil if the tops brown too quickly.
Let the cakes cool in the pans for about 10 minutes, then turn them out onto wire racks to cool completely.
For the frosting, beat together the softened cream cheese and butter until smooth. Gradually add powdered sugar and mix well. Stir in vanilla extract and adjust consistency with milk if needed.
Once the cakes are cool, place one layer on a serving plate, frost the top, and add the second layer. Frost the top and sides of the cake.
Decorate with any leftover frosting and enjoy your Amaretto Carrot Cake!

Keywords: Amaretto Carrot Cake, Carrot Cake Recipe, Moist Cake, Cream Cheese Frosting