Carrot cake pound cake recipe that delights every bite!
A delightful carrot cake pound cake that combines the moist, spiced goodness of carrot cake with the rich, buttery texture of pound cake.
- Author: Admin
- Prep Time: 20-30 minutes
- Cook Time: 60-70 minutes
- Total Time: 80-100 minutes
- Yield: 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
- 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)
- Preheat your oven to 350°F (175°C) and prepare a 9×5-inch loaf pan by greasing it.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Peel and finely grate the carrots until you have about 2 cups.
- 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.
- Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Fold in any optional add-ons if desired.
- 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
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg
Keywords: carrot cake, pound cake, dessert, baking, recipe