Description
This moist and flavorful Carrot Pound Cake features tender grated carrots, warm spices, and a rich cream cheese glaze. Perfect for an afternoon treat or dessert, this cake combines the classic texture of pound cake with the comforting flavors of cinnamon, nutmeg, and vanilla. Optional chopped nuts add a delightful crunch, while the cream cheese glaze complements the cake with a smooth, tangy finish.
Ingredients
Scale
Cake Ingredients
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger (optional)
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 2 cups grated carrots (about 3 medium carrots)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup sour cream or buttermilk
Cream Cheese Glaze Ingredients
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 2 tbsp milk (or more for desired consistency)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or a 10-inch Bundt pan to ensure the cake releases easily once baked.
- Prepare the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and optional ground ginger. This evenly distributes the leavening agents and spices.
- Cream the Butter and Sugar: In a large mixing bowl, use an electric mixer on medium speed to beat the softened unsalted butter and granulated sugar until the mixture becomes light and fluffy, about 3-5 minutes. This step incorporates air for a tender crumb.
- Add the Eggs and Vanilla: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition to ensure proper incorporation. Then mix in the vanilla extract for flavor.
- Incorporate the Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until all ingredients are combined. Avoid overmixing to keep the cake tender.
- Add Carrots and Sour Cream: Gently fold in the grated carrots, optional chopped nuts, and sour cream or buttermilk. The batter will be thick, which helps keep the cake moist.
- Bake the Cake: Pour the thick batter into the prepared pan and spread it evenly. Bake in the preheated oven for 60-70 minutes if using a loaf pan, or for 50-55 minutes if using a Bundt pan. Test doneness by inserting a toothpick into the center; it should come out clean.
- Cool the Cake: Let the cake cool in the pan for 10-15 minutes to set. Then remove it from the pan and transfer to a wire rack to cool completely. This prevents the glaze from melting.
- Prepare the Cream Cheese Glaze: In a medium bowl, beat together the softened cream cheese and unsalted butter until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating until combined. Add milk one tablespoon at a time until the glaze reaches a smooth, pourable consistency.
- Glaze the Cake: Once the cake is completely cool, drizzle or spread the cream cheese glaze over the top, allowing it to drip elegantly down the sides.
- Serve: Slice the cake and serve to enjoy a moist, spiced carrot pound cake balanced perfectly by the rich cream cheese glaze.
Notes
- For a nut-free option, simply omit the walnuts or pecans.
- If you prefer a thinner glaze, add more milk gradually until desired consistency is reached.
- Grate the carrots finely to ensure even moisture and texture throughout the cake.
- Store leftover cake covered at room temperature for up to 3 days or refrigerate for up to a week.
- Optional: add a handful of raisins for extra sweetness and texture.
