Carrot Cake Pound Cake
This Carrot Cake Pound Cake combines the warm spices and sweet carrots of classic carrot cake with the buttery richness of pound cake. Finished with a creamy glaze, it’s a moist, cozy dessert perfect for spring!
Equipment
- 9x5 Loaf Pan
- Box Grater
- electric mixer
- mixing bowls
- cooling rack
Ingredients
Carrot Cake Pound Cake:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ cup sour cream
- 1½ cups finely grated carrots
- ½ cup chopped pecans or walnuts (optional)
Cream Cheese Glaze:
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 3 tablespoon milk (Whole milk or heavy cream)
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 325°F. Grease and flour a 9x5 loaf pan.
- In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy (about 3 minutes).
- Beat in eggs one at a time, mixing well after each addition. Stir in vanilla.
- In a separate bowl whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Add dry ingredients to the butter mixture alternately with sour cream. Mix until just combined.
- Stir in grated carrots and pecans
- Let cake cool in pan 10 minutes, then transfer to a wire rack to cool completely.
- Beat cream cheese, powdered sugar, vanilla, and milk until smooth and pourable.
- Drizzle glaze over the cooled pound cake and let it set before slicing.
Notes
- For bakery-style slices, chill the cake for 30 minutes before cutting.
- Use lightly toasted pecans for deeper flavor.
- If your carrots are very juicy, lightly pat them dry before mixing into the batter.