Description

Carrot Pound Cake is a dense, moist cake packed with shredded carrots, warm spices, and a rich buttery base. It’s everything you love about carrot cake, baked in a classic pound cake form—great with or without cream cheese glaze!

Ingredients

For the Cake:

1 cup (2 sticks) unsalted butter, softened
1 1/2 cups granulated sugar
1/2 cup brown sugar
4 large eggs
1/2 cup sour cream or plain Greek yogurt
2 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
2 cups finely grated carrots
1/2 cup chopped walnuts or pecans (optional)
1/2 cup crushed pineapple, well drained (optional for added moisture)

For the Cream Cheese Glaze (Optional):

4 oz cream cheese, softened
1/2 cup powdered sugar
2-3 tbsp milk
1/2 tsp vanilla extract

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Instructions

1. Prepare the Cake:

Preheat oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan or a bundt pan.

2. Mix the Batter:

In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy. Beat in eggs one at a time. Add sour cream and vanilla, mixing until smooth.

In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Gradually add dry ingredients to wet mixture.

Fold in grated carrots, nuts, and pineapple (if using).

3. Bake:

Pour batter into prepared pan. Bake for 60–70 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

4. Make the Glaze (Optional):

Beat cream cheese and powdered sugar together until smooth. Add milk gradually to reach desired consistency. Stir in vanilla. Drizzle over cooled cake.

Notes

This cake tastes even better the next day!
For cupcakes, reduce bake time to 20–25 minutes.
You can skip the glaze and dust with powdered sugar for a simpler finish.