Carrot Cake Pound Cake
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!
Ingredients
Carrot Cake
- 2 cups2 cups2 cups All Purpose Flour
- 1.5 tsp1.5 tsp1.5 tsp Baking Powder
- .5 tsp.5 tsp.5 tsp Baking Soda
- .5 tsp.5 tsp.5 tsp Salt
- 2 tsp2 tsp2 tsp Ground Cinnamon
- 1 tsp1 tsp1 tsp ground Ginger
- 0.5 tsp0.5 tsp0.5 tsp ground Nutmeg
- 0.125 tsp0.125 tsp0.125 tsp ground Cloves
- 1 cup1 cup1 cup Unsalted Butter, at room temperature
- 0.5 cup0.5 cup0.5 cup Granulated White Sugar
- .5 cup.5 cup.5 cup Light Brown Sugar
- 4 whole4 whole4 whole Eggs, at room temperature
- 2 tsp2 tsp2 tsp Pure Vanilla Extract
- 0.5 cup0.5 cup0.5 cup Buttermilk, at room temperature
- 1.5 cups1.5 cups1.5 cups Carrots, shredded
Cream Cheese Glaze
- 2 oz2 oz2 oz Full Fat Cream Cheese, at room temperature
- 1 Tbsp1 Tbsp1 Tbsp Unsalted Butter, at room temperature
- 0.5 cup0.5 cup0.5 cup Powdered Sugar
- 2 Tbsp2 Tbsp2 Tbsp Heavy Cream (Whipping Cream), or as needed
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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.
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About This Recipe
Show nutritional information
Cakes Coconut Free Desserts Nightshade Free Nut Free Pescetarian Shellfish Free Sugar Alcohol Free VegetarianThis 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 |
Sugar Alcohol: | 0 g |
Calculated per serving. |
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