Description
Indulge in the moist and flavorful Carrot Pound Cake with a luscious Cream Cheese Glaze. This classic dessert is perfect for any occasion, from Easter gatherings to afternoon tea.
Ingredients
Scale
Cake:
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1 cup light brown sugar (packed)
- 4 large eggs
- 2 tsp vanilla extract
- 2 ½ cups all-purpose flour
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 cups finely grated carrots
- ½ cup crushed pineapple (drained)
- ½ cup chopped walnuts or pecans (optional)
- ½ cup sour cream
Cream Cheese Glaze:
- 4 oz cream cheese (softened)
- 1 cup powdered sugar
- 2–3 tbsp milk
- ½ tsp vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 325°F (163°C) and prepare the pan.
- Mix wet ingredients: Cream butter and sugars, add eggs and vanilla.
- Combine dry ingredients: Whisk flour, spices, baking powder, baking soda, and salt.
- Combine wet and dry: Alternate adding dry ingredients and sour cream to the wet mixture.
- Add mix-ins: Fold in carrots, pineapple, and nuts. Bake until a toothpick comes out clean.
- Make glaze: Beat cream cheese, add sugar, milk, and vanilla. Drizzle over cooled cake.
Notes
- You can substitute Greek yogurt for sour cream.
- Toast the nuts before adding for extra flavor.
- The cake stores well at room temperature for up to 3 days or refrigerated for 5–6 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 470
- Sugar: 38g
- Sodium: 280mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg
