Description
Moist and flavorful carrot pound cake with tangy cream cheese frosting. Classic recipe with warm spices, fresh carrots, and optional nuts.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 3/4 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup grated carrots, packed
- 1/2 cup chopped walnuts or pecans (optional)
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons milk or cream (optional, for consistency)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- In a separate, large bowl, beat together the granulated sugar and vegetable oil until well combined.
- Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then, stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix!
- Gently fold in the grated carrots and chopped nuts (if using).
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake in the preheated oven for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
- In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, beating on low speed until combined.
- Stir in the vanilla extract. If the frosting is too thick, add milk or cream, one tablespoon at a time, until you reach your desired consistency.
- Beat the frosting on medium-high speed for 2-3 minutes, or until light and fluffy.
- Once the cake is completely cool, frost the top and sides with the cream cheese frosting.
- If desired, decorate the cake with chopped walnuts or pecans, or a sprinkle of cinnamon.
- Chill the frosted cake in the refrigerator for at least 30 minutes before serving.
- Slice the cake and serve. Enjoy!
Notes
- Use fresh carrots for the best flavor and texture.
- Don’t overmix the batter.
- Use room temperature ingredients for the frosting.
- Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
- The unfrosted cake can be frozen for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 55 minutes