Carrot Pound Cake with Cream Cheese Glaze Recipe

Introduction

Indulge in the delightful flavors of a moist and tender carrot pound cake topped with a luscious cream cheese glaze. This recipe combines the natural sweetness of carrots with warm spices like cinnamon and nutmeg, creating a dessert that’s perfect for any occasion. Whether it’s a family gathering or a cozy tea time treat, this carrot pound cake is guaranteed to impress.

---

Ingredients

For the Cake:

• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• 1 cup unsalted butter, softened
• 1 ¾ cups granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• ½ cup buttermilk
• 2 cups finely grated carrots
• ½ cup crushed pineapple (optional, for added moisture)
• ½ cup chopped walnuts or pecans (optional)

For the Cream Cheese Glaze:

• 4 ounces cream cheese, softened
• 1 cup powdered sugar
• 2-3 tablespoons milk
• 1 teaspoon vanilla extract

---

Preparation

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or a bundt pan and set it aside.

Step 2: Mix the Dry Ingredients

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

Step 3: Cream the Butter and Sugar

In a large mixing bowl, beat the butter and granulated sugar until light and fluffy, about 2-3 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Step 4: Combine Wet and Dry Ingredients

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

Step 5: Fold in Carrots and Add-Ins

Gently fold in the grated carrots, crushed pineapple, and nuts (if using).

Step 6: Bake the Cake

Pour the batter into the prepared pan and smooth the top. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Step 7: Prepare the Cream Cheese Glaze

In a small bowl, beat the cream cheese until smooth. Gradually add the powdered sugar, milk, and vanilla extract. Mix until the glaze reaches your desired consistency.

Step 8: Glaze the Cake

Once the cake has cooled completely, drizzle the cream cheese glaze over the top, allowing it to drip down the sides. Let the glaze set before slicing and serving.

---

Variations

• Nut-Free: Omit the nuts for a nut-free version.
• Coconut Lovers: Add ½ cup shredded coconut to the batter for extra texture.
• Spiced Twist: Add a pinch of cloves or cardamom for a unique flavor.
• Orange Glaze: Substitute orange juice for the milk in the glaze for a citrusy twist.

---

Cooking Notes

• Grate the carrots finely for a smoother texture in the cake.
• For best results, use fresh carrots and avoid pre-shredded ones as they may be too dry.
• Ensure all ingredients are at room temperature for easier mixing.

---

Serving Suggestions

• Serve slices with a dollop of whipped cream or a scoop of vanilla ice cream.
• Pair with a hot cup of tea or coffee for a cozy treat.
• Garnish with a sprinkle of chopped nuts or a few carrot shavings for presentation.

---

Tips

• Use a bundt pan for a more elegant presentation.
• Store the cake in an airtight container in the refrigerator for up to 5 days.
• Warm individual slices in the microwave for 10 seconds to refresh.

---

Prep Time:

15 minutes

Cooking Time:

1 hour 10 minutes

Total Time:

1 hour 25 minutes

---

Nutritional Information (Per Slice)

• Calories: 320
• Protein: 5g
• Sodium: 240mg

---

FAQs

Q: Can I make this cake ahead of time?
A: Yes, the cake can be made a day in advance. Store it in the refrigerator and add the glaze before serving.

Q: Can I freeze carrot pound cake?
A: Absolutely! Wrap the cake tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before glazing.

Q: Can I substitute the buttermilk?
A: If you don’t have buttermilk, mix ½ cup milk with 1 teaspoon of vinegar or lemon juice and let it sit for 5 minutes.

Q: How do I prevent the cake from sticking to the pan?
A: Grease and flour the pan thoroughly or use a non-stick baking spray.

---

Conclusion

This Carrot Pound Cake with Cream Cheese Glaze is a delightful dessert that’s perfect for any occasion. Moist, flavorful, and topped with a rich glaze, it’s sure to become a family favorite. Try this recipe today and enjoy a slice of comfort with every bite!

Print