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There’s nothing quite like the first bite of a perfectly moist carrot pound cake – that rich, buttery crumb flecked with sweet orange carrots and warm cinnamon. This recipe takes me right back to my grandmother’s kitchen, where the heavenly aroma of baking cakes would fill the whole house. Her secret? A magical combination of freshly grated carrots and just the right balance of spices that makes this carrot pound cake recipe truly special.
After years of perfecting this recipe (and eating plenty of test batches!), I’ve learned that the key to amazing carrot pound cake lies in simple ingredients handled with care. It’s become my go-to dessert for everything from Sunday dinners to holiday gatherings. The moist texture and comforting flavors never fail to impress.
As someone who grew up surrounded by family bakers and went on to study nutrition, I love creating recipes that blend tradition with practical techniques. This carrot pound cake perfectly represents that balance – it’s nostalgic yet simple enough for any home baker to master.
Why You’ll Love This Carrot Pound Cake
Trust me, this isn’t your average pound cake! Here’s why it’s become my most-requested recipe:
- Moist for days: The combo of grated carrots and just the right amount of oil keeps it deliciously tender – no dry crumbs here!
- Simple ingredients: No fancy equipment needed, just a bowl and spoon (and maybe a little elbow grease).
- Works for any event: Dress it up with cream cheese frosting for parties or enjoy a simple slice with your morning coffee.
- That nostalgic flavor: Warm cinnamon and sweet carrots create that classic, comforting taste we all love.
Honestly? I’ve yet to meet someone who doesn’t go back for seconds.
Ingredients for Carrot Pound Cake
Here’s everything you’ll need to make my favorite carrot pound cake – and trust me, using the right ingredients prepared correctly makes all the difference!
- 2 cups all-purpose flour – spooned and leveled, not packed
- 1 1/2 cups granulated sugar – the sweetness that balances the carrots
- 1 cup freshly grated carrots – about 2 medium carrots, grated on the medium holes (trust me, fresh is best!)
- 1/2 cup unsalted butter – softened to room temperature (about 65°F)
- 1/2 cup vegetable oil – for that unbeatable moist texture
- 4 large eggs – at room temperature, they incorporate better
- 1 teaspoon vanilla extract – pure, not imitation for best flavor
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt – balances all the sweetness
- 1 teaspoon ground cinnamon – the perfect warming spice
See? Simple, quality ingredients – just like my grandma always used. Now let’s put them all together!
How to Make Carrot Pound Cake
Okay, let’s get baking! This carrot pound cake comes together so easily – just follow these simple steps for that perfect texture we all love.
Preparing the Batter
First, grab your biggest mixing bowl – you’ll need room to work! Start by creaming together the softened butter and sugar until it’s light and fluffy. I use a hand mixer on medium speed for about 2 minutes. You’ll know it’s ready when it looks pale yellow and leaves trails when you lift the beaters.
Now, add the eggs one at a time, mixing well after each one. This patience pays off – it prevents the batter from separating. Then drizzle in the oil and vanilla while mixing on low. The batter should be smooth and glossy at this point.
In another bowl, whisk together all your dry ingredients – flour, baking powder, baking soda, salt, and that wonderful cinnamon. Now comes the magic: alternate adding the dry mixture and grated carrots to the wet ingredients, mixing just until combined after each addition. Don’t overmix – a few flour streaks are fine!
Baking the Carrot Pound Cake
Position your oven rack in the center and preheat to 350°F (175°C) – this ensures even baking. While it heats, pour your beautiful orange-flecked batter into the prepared loaf pan, smoothing the top with a spatula.
Bake for 50-60 minutes – but here’s my secret: start checking at 45 minutes. The cake is done when a toothpick inserted in the center comes out with just a few moist crumbs (no wet batter!). The top should be golden brown and spring back when lightly pressed.
Let it cool in the pan for 10 minutes – I know it’s tempting, but don’t skip this! Then transfer to a wire rack to cool completely. This waiting game prevents a crumbly mess and lets all those flavors settle in perfectly.
Tips for the Perfect Carrot Pound Cake
After making this carrot pound cake more times than I can count, I’ve learned a few tricks that make all the difference:
- Grate those carrots just right: Use the medium holes on your box grater – too fine and they disappear, too coarse and they stay crunchy.
- Room temp is key: Cold butter or eggs won’t mix properly. I leave mine out for at least an hour before baking.
- Gentle folding wins: Overmixing develops gluten and makes the cake tough. Stop when you just see no more flour streaks.
- Check early, check often: Ovens vary! Start testing at 45 minutes so you don’t overbake your masterpiece.
Follow these simple tips and you’ll get that perfect, tender crumb every single time!
Carrot Pound Cake Variations
One of my favorite things about this carrot pound cake is how easily you can customize it! Here are some delicious twists I’ve tried over the years:
- Nutty crunch: Fold in 1/2 cup chopped walnuts or pecans with the carrots – grandma always swore by this addition!
- Tropical twist: Add 1/2 cup well-drained crushed pineapple for extra moisture and a hint of tang.
- Spice it up: Try adding 1/4 teaspoon each of nutmeg and ginger for deeper warmth.
- Cream cheese frosting: For special occasions, slather on a simple mix of cream cheese, butter, powdered sugar, and vanilla.
The possibilities are endless – make it your own!
Serving and Storing Carrot Pound Cake
I know it’s tempting, but resist cutting into that warm carrot pound cake right away! Let it cool completely – about 2 hours – for clean slices that won’t crumble. Here’s how I handle leftovers (though they never last long in my house!):
- Room temp storage: Keep it in an airtight container for up to 3 days – the carrots help it stay moist!
- Freezing magic: Wrap cooled slices tightly in plastic, then foil. They’ll keep beautifully for up to 3 months. Thaw overnight on the counter.
- Reviving leftovers: A quick 10-second zap in the microwave brings back that fresh-from-the-oven warmth.
Pro tip: The flavors actually deepen overnight – making day-old slices even more delicious with your morning coffee!
Carrot Pound Cake FAQs
Can I use oil instead of butter?
Absolutely! While I love the rich flavor butter gives, you can swap it with an equal amount of oil if needed. The texture will be a bit different – slightly more tender but just as delicious. My grandma sometimes used half oil, half butter for the best of both worlds!
How fine should carrots be grated?
Medium is the magic word! Too fine and they’ll disappear into the batter, too coarse and they stay crunchy. I use the middle holes on my box grater – about the size of a grain of rice. Pro tip: don’t use pre-shredded carrots – they’re too dry and often too thick.
Can I make this carrot pound cake gluten-free?
Yes! I’ve had great results using a 1:1 gluten-free flour blend. The texture will be slightly different (a bit more delicate), but still wonderfully moist. Just be extra gentle when mixing the batter. My sister makes it this way for family gatherings and no one can tell the difference!
Nutritional Information
Just so you know, these values are estimates – actual amounts may vary slightly based on your ingredients. Each generous slice of this carrot pound cake contains about 320 calories, 16g fat (6g saturated), and 42g carbs. Not bad for such a delicious treat!
Share Your Carrot Pound Cake Experience
Did you try my carrot pound cake? I’d love to hear how it turned out! Leave a comment below or share your photos – let’s swap baking stories and tips!
PrintMoist Carrot Pound Cake Recipe
A delicious and moist carrot pound cake that combines the rich flavor of traditional pound cake with the sweetness of carrots. Perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 1 loaf (10 servings) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 cup grated carrots
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 4 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Grease a loaf pan.
- In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- In another bowl, beat butter, oil, and sugar until fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla.
- Gradually mix the dry ingredients into the wet ingredients. Fold in grated carrots.
- Pour the batter into the prepared pan. Bake for 50-60 minutes or until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- For extra moisture, add 1/2 cup crushed pineapple (drained).
- Top with cream cheese frosting for a classic carrot cake flavor.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg