Description
This moist and flavorful Carrot Pound Cake, topped with a luscious cream cheese glaze, is the perfect dessert for any occasion. Infused with warm spices and the natural sweetness of carrots, this easy-to-make loaf is a crowd-pleaser that looks as good as it tastes!
Ingredients
Scale
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- 2 cups finely grated carrots
- 1 cup (2 sticks) butter, softened
- 1 ½ cups granulated sugar
- ½ cup brown sugar, packed
- 4 large eggs
- 2 teaspoons vanilla extract
- ½ cup buttermilk
For the Cream Cheese Glaze:
- 4 ounces cream cheese, softened
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons milk (adjust to desired consistency)
Instructions
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
- Cream Butter and Sugars: In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy (about 3 minutes).
- Incorporate Eggs and Vanilla: Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, alternating with buttermilk. Begin and end with the dry ingredients. Fold in grated carrots until evenly distributed.
- Bake: Pour the batter into the prepared loaf pan. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- Make the Glaze: Beat softened cream cheese until smooth. Add powdered sugar, vanilla extract, and milk (a little at a time) until the glaze reaches your desired consistency.
- Glaze and Serve: Drizzle the glaze generously over the cooled cake. Slice and enjoy!
Notes
Notes
- For extra texture, fold in ½ cup of chopped walnuts, pecans, or raisins into the batter.
- Store at room temperature for 3 days or refrigerate for up to a week.
- Prep Time: 15
- Cook Time: 60
- Category: Dessert
- Method: Baking
- Cuisine: American
