Carrot Pound Cake

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Carrot Pound Cake

Carrot Pound Cake is a delightful twist on the traditional pound cake, marrying the rich, buttery crumb of a classic pound cake with the moist, spiced flavors of carrot cake. This decadent dessert is a showstopper for any occasion—whether it’s a family gathering, holiday dinner, or a special celebration. The texture is dense yet tender, packed with finely grated carrots that provide moisture and natural sweetness. Often complemented by warm spices such as cinnamon and nutmeg, this cake is then generously topped with a luscious cream cheese glaze that takes it over the top.

The beauty of a Carrot Pound Cake lies in its versatility. It can be enjoyed as a simple afternoon treat with a cup of tea or dressed up with nuts, pineapple, coconut, and raisins for a more elaborate dessert. The rich, creamy frosting adds a tangy contrast to the warm spiced cake, creating a harmonious balance of flavors in every bite.

In this recipe, we’ll explore how to create a classic, indulgent Carrot Pound Cake that’s guaranteed to impress. Follow the detailed steps below to bring this masterpiece to life in your kitchen.

Ingredients

For the Cake:

  • 2 ½ cups all-purpose flour

  • 2 teaspoons baking powder

  • ½ teaspoon baking soda

  • 1 teaspoon salt

  • 2 teaspoons ground cinnamon

  • ½ teaspoon ground nutmeg

  • ½ teaspoon ground ginger (optional)

  • 1 cup unsalted butter, softened

  • 1 ¾ cups granulated sugar

  • ½ cup packed light brown sugar

  • 4 large eggs

  • 2 teaspoons pure vanilla extract

  • ½ cup sour cream

  • 2 ½ cups finely grated carrots (about 4 large carrots)

  • ½ cup crushed pineapple, drained well (optional)

  • ½ cup chopped walnuts or pecans (optional)

  • ½ cup shredded coconut (optional)

For the Cream Cheese Glaze:

  • 8 oz cream cheese, softened

  • 4 tablespoons unsalted butter, softened

  • 2 cups powdered sugar, sifted

  • 1 ½ teaspoons pure vanilla extract

  • 2–3 tablespoons milk or heavy cream (to desired consistency)

Preparation

Step 1: Prepare the Pan and Preheat Oven

  1. Preheat your oven to 325°F (165°C).

  2. Generously grease and flour a 12-cup Bundt pan or a tube pan. This will help the cake release easily after baking.

Step 2: Mix Dry Ingredients

  1. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined.

  2. Set aside this dry mixture for later use.

Step 3: Cream Butter and Sugars

  1. In a large bowl using a hand mixer or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 1 minute.

  2. Gradually add both the granulated sugar and brown sugar, beating until light and fluffy, about 3–4 minutes.

  3. Add the eggs one at a time, beating well after each addition.

  4. Mix in the vanilla extract.

Step 4: Combine Wet and Dry Ingredients

  1. Reduce the mixer speed to low.

  2. Alternately add the dry ingredients and sour cream to the butter mixture, beginning and ending with the dry ingredients.

  3. Mix just until combined; do not overmix.

  4. Using a spatula, fold in the grated carrots.

  5. If using, fold in the pineapple, nuts, and coconut at this stage.

Step 5: Bake the Cake

  1. Pour the batter evenly into the prepared Bundt pan, smoothing the top with a spatula.

  2. Bake in the preheated oven for 65–75 minutes, or until a toothpick inserted in the center comes out clean.

  3. If the top begins to brown too quickly, cover loosely with aluminum foil during the last 15 minutes of baking.

  4. Remove the cake from the oven and allow it to cool in the pan for 15–20 minutes.

  5. Carefully invert the cake onto a wire rack and let it cool completely.

Step 6: Prepare the Cream Cheese Glaze

  1. In a medium bowl, beat the cream cheese and butter until smooth and creamy.

  2. Gradually add the powdered sugar, beating until well incorporated.

  3. Add the vanilla extract and milk or cream, a tablespoon at a time, until the glaze reaches a pourable consistency.

  4. Drizzle the glaze generously over the cooled cake, allowing it to cascade down the sides.

Variation

  • Coconut-Carrot Pound Cake: Add 1 cup of sweetened shredded coconut to the batter for a tropical twist.

  • Nut-Free Version: Omit nuts for those with allergies—this will still yield a deliciously moist cake.

  • Citrus Carrot Pound Cake: Add the zest of one orange and a tablespoon of orange juice to the batter for a bright, fresh flavor.

  • Carrot Apple Pound Cake: Fold in ½ cup of grated apple along with the carrots for additional sweetness and moisture.

Cooking Notes

  • Grating Carrots: Use the fine side of a box grater or a food processor to finely grate carrots. Large chunks can make the cake dense.

  • Moisture Balance: Be sure to drain pineapple well to avoid excess moisture.

  • Room Temperature Ingredients: Always use room temperature butter, eggs, and cream cheese for a smoother batter and glaze.

  • Bundt Pan: Ensure your pan is well-greased and floured to avoid sticking, especially with a moist cake like this one.

Serving Suggestions

  • Serve slices of Carrot Pound Cake as-is with a warm beverage like coffee or chai tea.

  • Pair with a scoop of vanilla ice cream for a decadent dessert.

  • Garnish with additional chopped nuts or shredded coconut on top of the glaze for extra texture and flavor.

  • Present it as a centerpiece dessert on an Easter or Thanksgiving table.

Tips

  • For an ultra-moist texture, wrap the cooled cake in plastic wrap and let it sit overnight before glazing and serving.

  • Adjust the glaze thickness by adding more or less milk to suit your preference.

  • Freeze the cake without the glaze for up to 3 months; thaw overnight and glaze before serving.

  • For added spice, include a pinch of ground cloves or allspice in the batter.

  • Use high-quality vanilla extract for the best flavor impact in both the cake and the glaze.

Prep Time: 25 minutes

Cooking Time: 65–75 minutes

Total Time: Approximately 1 hour 40 minutes

Nutritional Information (Per Slice, based on 12 slices)

  • Calories: 520 kcal

  • Protein: 6 grams

  • Sodium: 320 mg

Note: Nutritional values are approximate and may vary depending on exact ingredients used.

FAQs

Q: Can I use pre-shredded carrots from the store?

A: It’s best to grate fresh carrots. Pre-shredded carrots are often too dry and coarse for the desired moist texture of this pound cake.

Q: Can I make this cake in a loaf pan?

A: Yes! Divide the batter between two 9×5-inch loaf pans and adjust baking time to about 50–60 minutes.

Q: How long does Carrot Pound Cake last?

A: The cake can be stored in the refrigerator, covered, for up to 5 days. Allow it to come to room temperature before serving for the best flavor.

Q: Can I make this cake ahead of time?

A: Absolutely! It actually tastes better the next day as the flavors develop and the texture becomes even more moist.

Q: Is the glaze necessary?

A: While optional, the cream cheese glaze adds a tangy sweetness that perfectly complements the spiced carrot cake. It is highly recommended!

Conclusion

Carrot Pound Cake is a rich, flavorful, and versatile dessert that combines the beloved elements of both carrot cake and pound cake into one indulgent treat. Its tender crumb, warming spices, and luscious cream cheese glaze make it a crowd favorite at any gathering. Whether served plain, dressed with nuts and fruit, or accompanied by a scoop of ice cream, this cake is destined to steal the spotlight.

By following this detailed recipe, you’ll master the art of baking a beautiful, moist Carrot Pound Cake that looks just as stunning as it tastes—just like the one in the picture. Enjoy every bite of this comforting, classic dessert!