Carrot Pound Cake

Carrot Pound Cake is a moist and flavorful dessert that perfectly balances the sweetness of freshly grated carrots with warm spices like cinnamon and nutmeg. Finished with a simple glaze, this cake is a delightful treat for any occasion.

Why You’ll Love This Recipe

• The grated carrots add natural sweetness and moisture, making the cake tender and delicious.
• Warm spices like cinnamon and nutmeg create a comforting flavor profile.
• A simple buttermilk-based batter ensures a rich and creamy texture.
• The vanilla glaze adds a sweet finishing touch without overpowering the cake.
• Perfect for tea time, dessert, or even a sweet breakfast treat.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake:

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup buttermilk
• 1 1/4 cups freshly grated carrots

For the Glaze:

• 1 cup powdered sugar
• 2 tbsp milk
• 1/2 tsp vanilla extract

Directions

Step 1: Prepare Your Oven and Pan

1. Preheat the oven to 350°F (175°C). Grease a loaf pan with butter or non-stick spray, or line it with parchment paper for easy removal.

Step 2: Mix the Dry Ingredients

2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.

Step 3: Cream Butter and Sugar

3. In a large mixing bowl, use an electric mixer to cream the softened butter and sugar until light and fluffy, about 2-3 minutes.

Step 4: Add Eggs and Vanilla

4. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Mix in the vanilla extract.

Step 5: Combine Wet and Dry Mixtures

5. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until combined.

Step 6: Fold in Carrots

6. Gently fold in the grated carrots using a spatula, ensuring they are evenly distributed throughout the batter.

Step 7: Bake

7. Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Step 8: Cool

8. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before glazing.

Step 9: Make the Glaze

9. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency by adding more milk or powdered sugar as needed.

Step 10: Glaze and Serve

10. Drizzle the glaze over the cooled cake, slice, and serve.

Servings and Timing

• Prep Time: 20 minutes
• Cooking Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Servings: 8 servings
• Calories: 320 kcal per serving

Variations

• Nutty Addition: Fold in 1/2 cup of chopped walnuts or pecans for added texture.
• Spiced Up: Add a pinch of ground ginger or cloves for extra warmth.
• Cream Cheese Glaze: Replace the vanilla glaze with a cream cheese glaze for a tangy twist.
• Raisins or Pineapple: Stir in 1/4 cup of raisins or crushed pineapple for additional sweetness and moisture.
• Whole Wheat Option: Substitute half of the all-purpose flour with whole wheat flour for a denser, nuttier texture.

Storage and Freezing

• Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days.
• Refrigeration: Extend freshness by refrigerating the cake for up to 5 days. Bring to room temperature before serving.
• Freezing: Wrap the cake tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator.

FAQs

1. Can I use pre-shredded carrots?

Freshly grated carrots are best as they’re more moist and flavorful, but pre-shredded carrots can work in a pinch.

2. Can I substitute buttermilk?

Yes, you can use a buttermilk substitute by mixing 1 tablespoon of vinegar or lemon juice with 1 cup of milk.

3. Can I use a different glaze?

Absolutely! Try a simple lemon glaze or skip the glaze and dust the cake with powdered sugar.

4. Can I make this cake in advance?

Yes, this cake can be baked 1-2 days ahead. Store it tightly wrapped, and glaze it just before serving.

5. Can I make this into muffins?

Yes, divide the batter into a muffin tin and bake at 350°F for 20-25 minutes.

6. What’s the best way to prevent overmixing?

Mix the dry and wet ingredients just until combined to avoid developing too much gluten, which can make the cake dense.

7. Can I double the recipe?

Yes, double the ingredients and bake in two loaf pans, adjusting the baking time as needed.

8. What pairs well with this cake?

Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat.

9. Can I skip the nutmeg?

Yes, you can omit nutmeg or replace it with an additional pinch of cinnamon.

10. How do I know when the cake is done?

Insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs, the cake is ready.

Conclusion

Carrot Pound Cake is the perfect dessert for those who love warm spices, moist texture, and a hint of sweetness. Whether for a special occasion or a cozy afternoon treat, this easy-to-make cake is sure to impress. Bake it today and enjoy a deliciously spiced slice of heaven!

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