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Carrot cake pound cake recipe that delights every bite!

carrot cake pound cake recipe

A delightful carrot cake pound cake that combines the moist, spiced goodness of carrot cake with the rich, buttery texture of pound cake.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 4 large eggs
  • 2 cups finely grated carrots (about 4 medium carrots)
  • 1 teaspoon vanilla extract
  • ½ cup crushed pineapple, drained (for extra moisture)
  • ½ cup chopped walnuts or pecans (for a delightful crunch)
  • ½ cup raisins or currants (for a touch of sweetness)
  • 1 teaspoon ground ginger (for a spicy kick)
  • 1 cup cream cheese frosting (for a decadent finish)

Instructions

  1. Preheat your oven to 350°F (175°C) and prepare a 9×5-inch loaf pan by greasing it.
  2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. Peel and finely grate the carrots until you have about 2 cups.
  4. Cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract and grated carrots.
  5. Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Fold in any optional add-ons if desired.
  6. Pour the batter into the prepared loaf pan and smooth the top. Bake for about 60-70 minutes, or until a toothpick inserted into the center comes out clean.

Notes

  • Use fresh, high-quality ingredients for the best flavor.
  • Check the cake at the 60-minute mark to avoid overbaking.
  • Let the cake cool in the pan for 10-15 minutes before transferring to a wire rack.

Nutrition

Keywords: carrot cake, pound cake, dessert, baking, recipe