Description
This moist and flavorful Carrot Pound Cake with Cream Cheese Glaze combines a tender pound cake texture enhanced with warm spices, grated carrots, and optional nuts, all topped with a luscious cream cheese glaze. Perfect for dessert or a special snack, this cake offers a delightful balance of sweetness and spice.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger (optional)
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 2 cups grated carrots (about 3 medium carrots)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup sour cream or buttermilk
Cream Cheese Glaze
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 2 tbsp milk (or more for desired consistency)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or a 10-inch Bundt pan to prevent sticking.
- Prepare the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, and optional ground ginger. Set the mixture aside.
- Cream the Butter and Sugar: In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar on medium speed until the mixture is light and fluffy, about 3 to 5 minutes.
- Add the Eggs and Vanilla: Add the eggs one at a time to the creamed butter and sugar, beating well after each addition. Mix in the vanilla extract thoroughly.
- Incorporate the Dry Ingredients: Gradually add the prepared dry ingredients to the wet mixture, mixing just until all ingredients are combined to avoid overmixing.
- Add Carrots and Sour Cream: Gently fold in the grated carrots, chopped nuts if using, and sour cream or buttermilk. The batter will be thick and slightly dense.
- Bake the Cake: Pour the batter evenly into the prepared pan. Place in the preheated oven and bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. For a Bundt pan, check for doneness around 50 to 55 minutes.
- Cool the Cake: Allow the cake to cool in the pan for 10 to 15 minutes. Then, remove it carefully and transfer it to a wire rack to cool completely.
- Prepare the Cream Cheese Glaze: In a medium bowl, beat the softened cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla extract, beating until well combined. Add milk gradually until the glaze reaches a smooth, pourable consistency.
- Glaze the Cake: Once the cake has fully cooled, drizzle the cream cheese glaze over the top, allowing it to drip decoratively down the sides.
- Serve: Slice and serve the cake immediately or store for later enjoyment. The cake pairs wonderfully with tea or coffee.
Notes
- For a nuttier texture and flavor, walnuts or pecans may be added, but feel free to omit if preferred.
- The baking time may vary depending on the type of pan used; always check doneness with a toothpick.
- Ensure the cake is completely cooled before glazing to prevent the glaze from melting.
- Ground ginger is optional but adds a nice warmth to the spice blend.
- Milk quantity in the glaze can be adjusted to achieve the desired consistency.
- Store leftover cake in an airtight container in the refrigerator for up to 3 days.
