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Moist Carrot Pound Cake Recipe

carrot pound cake
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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.

 

Ingredients

Scale
  • 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

  1. Preheat your oven to 350°F (175°C). Grease a loaf pan.
  2. In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
  3. In another bowl, beat butter, oil, and sugar until fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla.
  4. Gradually mix the dry ingredients into the wet ingredients. Fold in grated carrots.
  5. Pour the batter into the prepared pan. Bake for 50-60 minutes or until a toothpick comes out clean.
  6. 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

Find it online: https://kitchenuser.net/carrot-pound-cake-recipe-discover-the-secret-to-perfection/