Instructions
1️⃣ Prepare the Cake Batter
Preheat the oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan.
Beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
2️⃣ Combine the Dry Ingredients
Whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
3️⃣ Add Wet Ingredients & Mix-ins
Add dry ingredients to the butter mixture, alternating with the milk.
Fold in carrots, crushed pineapple, vanilla, and nuts (if using).
4️⃣ Bake the Cake
Pour batter into the prepared Bundt pan.
Bake 70–80 minutes, or until a toothpick comes out clean.
Cool in pan for 15 minutes, then remove and cool completely on a rack.
5️⃣ Make the Glaze
Beat cream cheese until smooth.
Add powdered sugar, milk, and vanilla. Mix until pourable.
6️⃣ Glaze the Cake
Drizzle glaze over the cooled cake. Sprinkle with cinnamon if desired.
Variations
Carrot Cake Loaf Version
Divide the batter between two loaf pans and bake for 55–65 minutes for a smaller, sliceable version.
Nut-Free Version
Omit nuts for a smoother texture. You can replace with shredded coconut for a soft chew and extra sweetness.
Spice Lover’s Variation
Add an extra pinch of cinnamon and ginger for a deeper, bakery-style spiced carrot cake flavor.
Cooking Notes
The crushed pineapple adds moisture don’t skip it!
Pound cakes bake low and slow, so keep the oven at 325°F for best texture.
Sifting the flour helps maintain a smooth, velvety crumb.
Serving Suggestions
With Fresh Fruit: Serve with berries or sliced strawberries for a bright, fresh contrast.
Warm It Up: Microwave slices for 10 seconds for a melt-in-the-mouth experience.
Add Extra Glaze: Double the glaze if you prefer a thicker, bakery-style topping.
Tips
Use Freshly Grated Carrots: Pre-shredded carrots are too dry; fresh ones release moisture and sweetness.
Cool Completely Before Glazing: Warm cake will melt the glaze and cause it to slide off.
Don’t Overmix: Stop mixing once the dry ingredients are incorporated for the best pound cake texture.
Check Early: Every oven bakes differently; start checking at the 70-minute mark.
Prep Time:
Prep Time: 20 minutes
Cook Time: 70–80 minutes
Total Time: 1 hour 30–40 minutes
Nutritional Information (Per Slice – 1/12 cake)
Calories: ~430
Protein: 4g
Sodium: 190mg
Frequently Asked Questions
1. Can I freeze carrot pound cake?
Yes! Wrap tightly in plastic and foil. Freeze up to 3 months. Glaze after thawing for best results.
2. Can I use a hand mixer instead of a stand mixer?
Absolutely just cream the butter and sugar well to ensure a fluffy base.
3. Can I reduce the sugar?
You can reduce by 1/2 cup without affecting texture too much, though sweetness will be slightly lower.
4. Why did my pound cake sink?
It likely wasn’t fully baked or was removed from the oven too early. Ensure the center tests clean.
Conclusion
This Carrot Pound Cake is a cozy, flavorful twist on a classic favorite rich, moist, perfectly spiced, and beautifully finished with a creamy glaze. Whether you’re serving it for brunch, gifting it during the holidays, or enjoying it warm with coffee, it’s a guaranteed crowd-pleaser. Enjoy every delicious slice!
ADVERTISEMENT
