Description
This Carrot Pound Cake with Cream Cheese Glaze is a moist and flavorful dessert that combines the warm spices of cinnamon, nutmeg, and ginger with freshly grated carrots and a rich cream cheese glaze. Perfectly spiced and studded with nuts for added texture, this American classic is ideal for an indulgent snack or celebratory treat.
Ingredients
Scale
Cake
- 1 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 1/2 cup light brown sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 2 cups finely grated carrots
- 1/2 cup sour cream
- 1/2 cup chopped walnuts or pecans (optional)
Cream Cheese Glaze
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (160°C). Grease and flour a 9×5-inch loaf pan or bundt pan to ensure the cake doesn’t stick.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using a mixer until the mixture is light and fluffy, which will help create a tender crumb.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to incorporate air and ensure a smooth batter. Then mix in the vanilla extract for flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, and ground ginger to evenly distribute the leavening agents and spices.
- Mix Dry into Wet: Gradually add the dry ingredients to the butter mixture, stirring gently and mixing just until combined to prevent overworking the batter.
- Fold in Carrots, Sour Cream, and Nuts: Carefully fold in the finely grated carrots, sour cream, and chopped walnuts or pecans if using. This adds moisture, texture, and flavor.
- Pour Batter and Bake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the preheated oven for 60–70 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely, ensuring it sets properly and is easier to glaze.
- Prepare the Cream Cheese Glaze: Beat the softened cream cheese until smooth. Add the powdered sugar, milk, and vanilla extract, mixing well until the glaze is smooth and pourable.
- Glaze the Cake: Drizzle the cream cheese glaze evenly over the cooled cake just before serving to add a luscious, tangy finish.
Notes
- For extra flavor and moisture, add 1/2 cup of well-drained crushed pineapple to the batter.
- This cake stays moist for several days and tastes even better the next day.
- Store covered at room temperature for up to 3 days or refrigerate for longer shelf life.
