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Carrot Pound Cake

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This Carrot Pound Cake is a moist, rich, and perfectly spiced cake packed with fresh carrots, warm cinnamon, and a buttery crumb. Topped with a luscious cream cheese glaze, it’s a delicious twist on classic carrot cake—ideal for any occasion!

Ingredients

Scale

For the Cake:

  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • 1 cup unsalted butter (softened)
  • 1 ¾ cups granulated sugar
  • 4 large eggs (room temperature)
  • 1 tablespoon vanilla extract
  • ½ cup sour cream (or Greek yogurt)
  • 2 cups finely grated carrots (about 3 medium carrots)

For the Cream Cheese Glaze:

  • 4 oz cream cheese (softened)
  • 1 cup powdered sugar
  • 2 tablespoons milk (adjust for consistency)
  • ½ teaspoon vanilla extract

For Garnish (Optional):

  • ¼ cup chopped pecans or walnuts
  • A sprinkle of cinnamon

Instructions

1. Preheat & Prepare:

  • Preheat oven to 325°F (163°C).
  • Grease and flour a 9-inch bundt pan or loaf pan.

2. Make the Cake Batter:

  1. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  2. In a large bowl, beat butter and sugar until light and fluffy.
  3. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  4. Mix in sour cream until smooth.
  5. Gradually add dry ingredients, mixing until just combined.
  6. Fold in the grated carrots.

3. Bake the Cake:

  1. Pour batter into the prepared pan and smooth the top.
  2. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
  3. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

4. Make the Cream Cheese Glaze:

  1. In a bowl, whisk together cream cheese, powdered sugar, milk, and vanilla extract until smooth.
  2. Drizzle over the cooled cake.

5. Serve & Enjoy:

  1. Garnish with chopped pecans or a sprinkle of cinnamon, if desired.
  2. Slice and enjoy!

Notes

  • For extra moisture, add ½ cup crushed pineapple (drained) to the batter.
  • Make it nutty by folding in ½ cup chopped pecans or walnuts.
  • Store leftovers in an airtight container for up to 4 days or freeze for up to 2 months.

Find it online: https://ukfinda.com/carrot-pound-cake/