Carrot Cake Pound Cake (Edit recipe)

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Old-fashioned carrot cake meets a refreshing, cake-like twist with this easy Carrot Cake Pound Cake recipe. Perfect for a weeknight treat, this pound cake topped with a luscious cream cheese frosting has all the warmth of traditional shredded carrots in a simple loaf with a light cake-like texture!

15 minutes

1 hour

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	538
Fat:	28 g
Carbohydrates:	61 g
Protein:	16 g
Cholesterol:	70 g
Sodium:	352 mg
Fiber:	2 g
Sugars:	34 g
Calculated per serving.

Serves: 8

Ingredients

Carrot Cake

2 cups All Purpose Flour
1.5 tsp Baking Powder
.5 tsp Baking Soda
.5 tsp Salt
2 tsp Ground Cinnamon
1 tsp ground Ginger
0.5 tsp ground Nutmeg
0.125 tsp ground Cloves
1 cup Unsalted Butter, at room temperature
0.5 cup Granulated White Sugar
.5 cup Light Brown Sugar
4 whole Eggs, at room temperature
2 tsp Pure Vanilla Extract
0.5 cup Buttermilk, at room temperature
1.5 cups Carrots, shredded

Cream Cheese Glaze

2 oz Full Fat Cream Cheese, at room temperature
1 Tbsp Unsalted Butter, at room temperature
0.5 cup Powdered Sugar
2 Tbsp Heavy Cream (Whipping Cream), or as needed

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 325°F/190°C. Line a 9x5-inch loaf pan with parchment paper so it hangs over the sides of the long edges.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
In a large bowl, using a hand-held or stand mixer fitted with the paddle attachment, beat the butter and sugars on medium speed until light and fluffy, about 3-4 minutes.
Mix in the eggs, one at a time, scraping down the sides and bottom of the bowl as needed.
Add the vanilla and mix to combine.
With the mixer on low speed and in three parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry ingredients. Beat until just combined.
Using a rubber spatula, gently fold in the shredded carrots.
Pour the batter into the prepared pan and bake for 65-75 minutes until the edges begin to pull from the sides of the pan and a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, and then transfer it to a wire rack to cool completely.
Using a hand-held mixer or stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium-high speed until light and fluffy.
With the mixer on low speed, add in the powdered sugar, beating until completely incorporated.
Add enough heavy cream until the desired consistency is achieved. Glaze the completely cake.

Notes

Storage: Keep unglazed cake covered at room temperature for up to 3 days or glazed cake refrigerated for up to 5 days. Freezing: Glazed or unglazed cake can be frozen for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before decorating or serving. Carrots: Grate fresh carrots for this recipe. Do not use pre-shredded carrots.

Add-Ins: If you’d like to add nuts, raisins, or coconut, use a combination of about 1 cup total add-ins.