Description
Indulge in the rich, moist goodness of this Carrot Pound Cake with a luscious Cream Cheese Glaze. Packed with warm spices and grated carrots, this dessert is a delightful treat for any occasion.
Ingredients
Scale
Cake:
- 1 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 1/2 cup light brown sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 2 cups finely grated carrots
- 1/2 cup sour cream
- 1/2 cup chopped walnuts or pecans (optional)
Cream Cheese Glaze:
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 325°F (160°C) and prepare a loaf or bundt pan.
- Mix the batter: Cream butter and sugars, add eggs and vanilla. Combine dry ingredients, fold in carrots, sour cream, and nuts. Pour into pan.
- Bake: Bake for 60-70 minutes until a toothpick comes out clean. Cool before glazing.
- Make the glaze: Beat cream cheese, add sugar, milk, and vanilla. Drizzle over the cake.
Notes
- Consider adding crushed pineapple for extra flavor and moisture.
- This cake stays moist for days and tastes even better the next day.
- Store covered at room temperature or refrigerate for extended freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 30g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 105mg