Carrot Pound Cake
This moist and spiced cake combines the richness of pound cake with the warmth of cinnamon and nutmeg, topped with a luscious cream cheese glaze.
Equipment
- 9x5-inch Loaf Pan
Ingredients
Cake
- 1 cup unsalted butter softened
- 1.25 cups granulated sugar
- 0.5 cup brown sugar packed
- 4 large eggs room temperature
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.25 tsp salt
- 1 tsp ground cinnamon
- 0.5 tsp ground nutmeg
- 2 cups grated carrots
- 0.5 cup crushed pineapple drained
- 0.5 cup chopped walnuts or pecans optional
Cream Cheese Glaze
- 4 oz cream cheese softened
- 1 cup powdered sugar
- 0.5 tsp vanilla extract
- 2-3 tbsp milk adjust for desired consistency
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
- Cream butter, granulated sugar, and brown sugar until light and fluffy. Add eggs one at a time, then stir in vanilla extract.
- Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Gradually mix into the wet ingredients.
- Fold in grated carrots, crushed pineapple, and nuts (if using). Do not overmix.
- Pour into loaf pan, smooth top. Bake 60–70 minutes or until a toothpick comes out clean. Cool 10 minutes in pan, then transfer to rack to cool completely.
- Beat cream cheese until smooth. Add powdered sugar, vanilla, and milk. Mix until pourable.
- Drizzle glaze over cooled cake. Let set 10–15 minutes before slicing.
Notes
Grate carrots finely, drain pineapple thoroughly, and don’t overmix the batter. Add zest or other mix-ins for variety. Store at room temperature for 2 days or refrigerate up to 5 days. Freeze up to 3 months wrapped tightly.