Description
This Carrot Pound Cake is the ultimate dessert for carrot cake lovers, with a moist, tender crumb and a sweet cream cheese glaze that adds the perfect finishing touch. Packed with freshly grated carrots and warm spices, this cake is deliciously rich and perfect for any occasion. #CarrotPoundCake #CarrotCake #CreamCheeseGlaze #DessertRecipes #CarrotCakeLovers #MoistCake
Ingredients
Scale
For the Cake:
- 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
For the Cream Cheese Glaze:
- 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.
- Prepare the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
- Cream the Butter and Sugar:
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy (about 3-5 minutes).
- Add the Eggs and Vanilla:
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Incorporate the Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Add Carrots and Sour Cream:
- Gently fold in the grated carrots, chopped nuts (if using), and sour cream or buttermilk. The batter will be thick.
- Bake the Cake:
- Pour the batter into the prepared pan, spreading it evenly.
- Bake for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean. If using a Bundt pan, check for doneness around 50-55 minutes.
- Cool the Cake:
- Allow the cake to cool in the pan for 10-15 minutes. Then, remove it from the pan and transfer it to a wire rack to cool completely.
- Prepare the Cream Cheese Glaze:
- In a medium bowl, beat together the softened cream cheese and butter until smooth.
- Gradually add the powdered sugar and vanilla extract, beating until well combined. Add milk a little at a time until you achieve a smooth, pourable consistency.
- Glaze the Cake:
- Once the cake is completely cooled, drizzle the cream cheese glaze over the top of the cake, allowing it to drip down the sides.
- Serve:
- Slice and serve the cake, enjoying the perfect balance of moist cake and rich cream cheese glaze.
Notes
- For a lighter glaze, you can adjust the amount of milk to make it thinner or thicker based on your preference.
- If you don’t have sour cream or buttermilk, you can substitute with regular milk, but the sour cream gives the cake a denser, moist texture.
- You can store the cake at room temperature for up to 3 days or refrigerate for longer shelf life (up to a week).
- Prep Time: 15 minutes
- Cook Time: 60–70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (based on 12 servings)
- Calories: 320
- Sugar: 30g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0 g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60 mg