This Carrot Pound Cake is everything you love about classic carrot cake warm spices, sweet carrot flavor, and rich moisture but in a dense, velvety pound cake form. The crushed pineapple adds incredible tenderness, while the cream cheese glaze brings the perfect finishing touch. It’s an impressive dessert for holidays, brunch tables, potlucks, or any cozy weekend treat worth savoring.
Ingredients
For the Cake
1 cup unsalted butter, softened
2 1/2 cups granulated sugar
5 large eggs, room temperature
3 cups all-purpose flour, sifted
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp ground cloves
1 cup grated carrots (freshly grated for moisture)
1/2 cup crushed pineapple, drained
1/2 cup whole milk, room temperature
1 tsp vanilla extract
1/2 cup chopped walnuts or pecans (optional)
For the Cream Cheese Glaze
4 oz cream cheese, softened
1 cup powdered sugar
2–3 tbsp milk
1/2 tsp vanilla extract
A pinch of cinnamon (optional)
Instructions
see next page
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