CARROT POUND CAKE
Carrot Pound Cake is moist, rich, and full of warm spices with shredded carrots that add sweetness and texture. Perfectly paired with cream cheese frosting, it’s an irresistible dessert for any occasion.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 cup unsalted butter softened
- 1½ cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1½ cups finely grated carrots
- ½ cup sour cream or plain yogurt
For the Frosting (Optional):
- 4 ounces cream cheese softened
- 2 tablespoons butter softened
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
Instructions
Prepare the Batter:
- Preheat oven to 350°F (175°C). Grease and flour a loaf or bundt pan. In a bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Mix Wet Ingredients:
- In another bowl, beat butter and sugar until fluffy. Add eggs one at a time, then vanilla. Stir in grated carrots and sour cream.
Combine and Bake:
- Gradually fold in dry ingredients. Pour batter into prepared pan and bake 50–55 minutes or until a toothpick inserted comes out clean. Cool completely.
Prepare Frosting (Optional):
- Beat cream cheese, butter, powdered sugar, and vanilla until smooth. Spread over cooled cake.
Notes
- Make Ahead: Bake the cake a day ahead and frost before serving.
- Variation: Add chopped nuts or shredded coconut for extra flavour and texture.
- Storage: Store in an airtight container in the refrigerator for up to 4 days. Serve at room temperature.