Description
This moist and flavorful Carrot Pound Cake is a perfect balance of warm spices and fresh carrots, topped with a creamy, tangy cream cheese glaze. It’s the perfect dessert for any occasion, and the optional garnishes make it even more special!
Ingredients
Scale
For the Cake:
- 1 cup unsalted butter, softened
- 2 1/2 cups granulated sugar
- 5 large eggs, room temperature
- 3 cups all-purpose flour, sifted
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup grated carrots
- 1/2 cup crushed pineapple, drained
- 1/2 cup whole milk, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts or pecans (optional)
For the Cream Cheese Glaze:
- 4 ounces cream cheese, softened
- 1 cup powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract
- A pinch of cinnamon (optional, for garnish)
Instructions
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Prepare the Cake Batter:
- Preheat the oven to 325°F (163°C). Grease and flour a Bundt pan or spray with nonstick baking spray.
- In a large bowl, cream the butter and sugar together until light and fluffy, about 3–4 minutes.
- Add eggs one at a time, beating well after each addition.
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Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
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Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the creamed mixture, alternating with milk. Begin and end with the dry ingredients.
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Fold in Add-Ins:
- Gently fold in the grated carrots, crushed pineapple, vanilla extract, and chopped nuts (if using).
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Bake the Cake:
- Pour the batter evenly into the prepared pan and smooth the top with a spatula.
- Bake for 75–85 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
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Prepare the Cream Cheese Glaze:
- In a medium bowl, beat the softened cream cheese until smooth.
- Add the powdered sugar, milk, and vanilla extract. Whisk until smooth and pourable. Adjust the consistency by adding more milk if needed.
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Glaze and Serve:
- Drizzle the cream cheese glaze generously over the cooled cake.
- Sprinkle with a pinch of cinnamon or garnish with candied carrot ribbons and chopped nuts for a decorative finish.
Notes
- If you prefer a richer glaze, use a bit more cream cheese.
- This cake can be made ahead and stored in the refrigerator for up to 3 days. The glaze can also be made ahead and refrigerated, just warm it slightly before using.
- For a fun twist, add a handful of raisins or shredded coconut to the batter.
Nutrition
- Serving Size: 1 slice (1/12th of the cake)
- Calories: 380kcal
- Sugar: 33g
- Sodium: 190mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg