Carrot Cake Pound Cake
This Carrot Cake Pound Cake combines the warm spices and rich flavors of classic carrot cake with the dense, buttery texture of a pound cake. Packed with fresh carrots, cinnamon, and a hint of vanilla, this cake is incredibly moist and flavorful. Topped with a luscious cream cheese glaze, it's the perfect dessert for Easter, spring gatherings, or any time you're craving a cozy homemade treat!
Equipment
- 1 9*5 Loaf Pan
- 1 Stand Mixer
Ingredients
Carrot Pound Cake:
- 1 cup granulated white sugar
- ¼ cup oil
- ¼ cup melted butter
- 2 eggs
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 ½ teaspoons baking powder
- 1 ½ cups grated carrots
- ½ cup chopped pecans
- ½ cup shredded coconut
Cream Cheese Frosting:
- ½ cup full-fat cream cheese softened to room temperature
- ¼ cup unsalted butter softened to room temperature
- 1 ½ cups confectioners’ sugar
- ½ teaspoon vanilla bean paste or 1 tsp vanilla extract
- ¼ cup Heavy Cream Optional
Instructions
For the pound cake:
- Pre-heat your oven to 350°F (175°C) and grease and line a 9*5 inch loaf with parchment paper.
- In the bowl of a stand mixer or large mixing bowl with a hand mixer, whisk together the sugar, oil, and eggs for 3-4 minutes until smooth and well combined.
- In a separate bowl, sift together the flour, cinnamon, baking soda, and baking powder.
- With the mixer on low speed Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Fold in the grated carrots, chopped pecans and shredded coconut until evenly distributed.
- Pour the batter into the prepared loaf pan. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 5-10 minutes before taking it out and placing it on a wire rack to cool completely.
For The Cream Cheese Frosting:
- In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy.
- Add the confectioners’ sugar and vanilla extract. Beat on low speed for 30 seconds, then switch to high speed and beat for 3-4 minutes.
- Keep the prepared frosting in the refrigerator until ready to use.
- Once the cake has cooled completely top with the cream cheese frosting using an offset spatula or spoon.
Notes
Grate fresh carrots for this recipe. Do not use pre-shredded carrots.
To avoid a dense and heavy cake only mix until you see no specs of flour.
For an added crunch top the cake with toasted pecans or walnuts before serving.
Tried this recipe? Tag @dreamybaker on socialLeave a comment below!
