Description
This Carrot Pound Cake with Cream Cheese Glaze is a moist and flavorful dessert combining the warm spices of cinnamon, nutmeg, and ginger with freshly grated carrots. The rich cream cheese glaze adds a delightful sweetness that perfectly complements the dense, buttery pound cake base. Ideal for gatherings or as an indulgent treat, this American classic offers a delicious twist on traditional carrot cake.
Ingredients
Scale
Pound 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
- Prepare the Pan and Oven: Preheat your oven to 325°F (160°C). Grease and flour a 9×5-inch loaf pan or a bundt pan to ensure the cake doesn’t stick after baking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and light brown sugar until the mixture is light and fluffy, which will contribute to a tender cake texture.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, beating well after each addition to create a smooth batter. Mix in the vanilla extract to enhance flavor.
- Mix 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.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet batter, mixing just until combined to avoid overworking the batter, which can make the cake tough.
- Fold in Carrots and Sour Cream: Gently fold in the finely grated carrots and sour cream. If using, add the chopped walnuts or pecans. This adds moisture, texture, and flavor depth to the cake.
- Fill Pan and Bake: Pour the batter into the prepared pan, smoothing the top evenly. Bake for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool Cake: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This prevents the cake from breaking apart when removed too early.
- Prepare Cream Cheese Glaze: Beat the softened cream cheese until smooth. Add the powdered sugar, 2–3 tablespoons of milk, and vanilla extract. Mix until the glaze is pourable and smooth.
- Glaze and Serve: Drizzle the cream cheese glaze evenly over the cooled cake. Slice into 10–12 pieces and serve.
Notes
- For extra flavor and moisture, consider adding 1/2 cup of well-drained crushed pineapple to the batter.
- This cake stays moist for several days and actually tastes better the next day.
- Store the cake covered at room temperature or refrigerate for longer shelf life.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
