Heavenly Carrot Pound Cake Recipe: Sweet & Fluffy Joy

Baking a delectable carrot pound cake with incredible moisture transports you to a world of pure comfort.

This culinary treasure blends sweet carrots with rich, tender crumb for an unforgettable dessert experience.

Warm spices dance through each slice, creating layers of deep, satisfying flavor.

Every bite promises a perfect balance of sweetness and subtle earthiness.

The cake’s velvety texture melts on your tongue, revealing hints of cinnamon and nutmeg.

Simple ingredients come together to craft a truly remarkable treat that feels both nostalgic and extraordinary.

You’ll want to savor every single crumb of this irresistible masterpiece.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Calories: 400 kcal

Servings: 13

List Of Ingredients For Carrot Pound Cake

• All-Purpose Flour: Provides sturdy structure and creates tender cake texture with balanced protein content.
• Baking Powder: Helps cake rise and creates soft, airy crumb with gentle leavening action.
• Baking Soda: Neutralizes acidic ingredients and contributes to cake's light, even texture.
• Salt: Enhances overall flavor and balances sweetness in the cake.
• Ground Cinnamon: Adds warm, aromatic spice that complements carrot's natural sweetness.
• Ground Nutmeg: Provides deep, nutty undertone and classic fall baking flavor.
• Ground Ginger: Brings subtle warmth and complexity to the cake's spice profile.

• Butter: Creates rich, moist texture and carries deep flavor throughout the cake.
• Granulated Sugar: Adds sweetness and helps create tender cake structure.
• Eggs: Bind ingredients together and provide essential moisture and structure.
• Vanilla Extract: Rounds out flavors and adds sophisticated aromatic depth.
• Sour Cream: Ensures incredibly moist cake with tangy undertone and soft crumb.
• Grated Carrots: Adds natural sweetness, moisture, and nutritional value to the cake.

• Cream Cheese: Creates smooth, tangy base for glaze with luxurious mouthfeel.
• Powdered Sugar: Provides sweetness and helps achieve perfect glaze consistency.
• Milk: Thins glaze to ideal drizzling texture.
• Chopped Pecans: Optional garnish that adds delightful crunch and nutty flavor.

Kitchen Tools For Carrot Pound Cake

• Large mixing bowl: For combining dry ingredients and beating butter and sugar.
• Medium mixing bowl: For whisking flour and spices.
• Electric mixer or hand mixer: To cream butter, sugar, and mix batter smoothly.
• Whisk: Essential for blending dry ingredients and glaze.
• Bundt pan or loaf pan: To bake the cake in the oven.
• Grater: For shredding fresh carrots.
• Wire cooling rack: To cool cake after baking.
• Measuring cups and spoons: For precise ingredient measurements.
• Spatula: To fold in carrots and smooth batter.
• Toothpick: To test cake doneness.

Steps For Making Carrot Pound Cake

• Warm Up the Oven

Get your kitchen toasty by heating the oven to 325F. Generously coat a bundt or loaf pan with cooking spray and a light dusting of flour to prevent sticking.

• Craft the Cake Base

Whisk together your dry ingredients in one bowl, creating a perfect spice blend of cinnamon, nutmeg, and ginger. In another bowl, cream butter and sugar until they transform into a fluffy cloud. Add eggs one by one, stirring in vanilla and sour cream for extra moisture and richness.

• Combine and Create

Gently fold dry ingredients into the wet mixture, being careful not to overmix. Incorporate freshly grated carrots, which will infuse the cake with natural sweetness and gorgeous color.

• Bake to Golden Perfection

Pour the batter into your prepared pan, smoothing the top for an even rise. Slide into the preheated oven and bake for about an hour, watching for a golden-brown finish. Check doneness by inserting a toothpick – it should come out clean.

• Dress with Dreamy Glaze

Once cooled, whip up a creamy glaze by blending cream cheese, powdered sugar, milk, and vanilla. Drizzle generously over the cake, creating elegant swirls. Sprinkle with chopped pecans for a delightful crunch if you’re feeling fancy.

Flavor Tips For Carrot Pound Cake

• Baking Perfection Tricks: Gently fold carrots to keep cake's tender texture without overmixing.
• Make-Ahead Magic: This pound cake freezes beautifully for up to 3 months when wrapped tightly in plastic wrap and sealed in a freezer bag.
• Dietary Adaptations: Swap regular flour with gluten-free blend for celiac-friendly version; use dairy-free cream cheese and plant-based milk for vegan option.
• Flavor Boosters: Add crushed pineapple or raisins for extra moisture and depth; toast pecans before adding for enhanced nutty richness.
• Healthier Twist: Replace half the butter with unsweetened applesauce to reduce fat content while maintaining cake's delightful moisture.

How To Serve Carrot Pound Cake

• Cozy Breakfast Companion: Pair this carrot pound cake with a warm cup of coffee or chai tea for a delightful morning treat that feels like a comforting hug.
• Afternoon Tea Elegance: Slice the cake into delicate portions and serve on a beautiful platter alongside fresh berries and a dollop of whipped cream for an elegant tea-time experience.
• Dessert Transformation: Warm a slice slightly and top with a scoop of vanilla bean ice cream for a decadent dessert that balances the cake's spiced warmth with cool, creamy sweetness.
• Gifting Delight: Wrap individual slices in parchment paper tied with a rustic twine for a homemade gift that shows thoughtfulness and love through a delicious, personal touch.

Storage Ideas For Carrot Pound Cake

• Cake Stash Strategy: Keep cake covered with plastic wrap or in an airtight container at room temperature for 3-4 days, maintaining moisture and soft texture.
• Refrigeration Rescue: When storing longer than 4 days, refrigerate the cake for up to one week. Wrap tightly to prevent drying out and absorbing other food odors.
• Freezing Fresh Goodness: Slice cake before freezing for easier portioning. Wrap individual slices in plastic wrap, then aluminum foil. Freeze up to 3 months for future sweet treats. Thaw overnight in refrigerator before serving.
• Make-Ahead Magic: Bake cake one day ahead and store at room temperature. Glaze just before serving to ensure maximum freshness and vibrant flavor profile. Cream cheese glaze stays best when added close to serving time.

Moist Carrot Pound Cake Recipe

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4.8 from 40 reviews

• Total Time: 1 hour 10 minutes
• Yield: 13 1x

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Description

Irresistible carrot pound cake blends classic Southern baking with sweet, spiced notes of comfort. Generous cream cheese frosting and warm cinnamon make this dessert a delightful companion to afternoon tea or weekend gatherings you will savor completely.

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Ingredients

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• 2.5 cups (591.5 ml) all-purpose flour
• 2 cups (454 g) finely grated carrots (about 3 medium carrots)
• 1.75 cups (350 g) granulated sugar
• 1 cup (227 g) unsalted butter (softened)
• 4 large eggs (room temperature)
• 4 oz (113 g) cream cheese (softened)
• 1 cup (120 g) powdered sugar
• 0.5 cup (120 ml) sour cream (or Greek yogurt)
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1 tbsp vanilla extract
• 2 tbsps milk (adjust for consistency)
• 0.5 tsp baking soda
• 0.5 tsp salt
• 0.5 tsp ground nutmeg
• 0.5 tsp ground ginger
• 0.5 tsp vanilla extract
• 0.25 cup (30 g) chopped pecans or walnuts
• A sprinkle of cinnamon

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Instructions

1. Preparation: Lavishly coat a bundt pan with butter, ensuring comprehensive coverage. Dust with flour, tapping out excess to guarantee smooth cake release.
2. Dry Ingredients: Sift flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger together, creating a harmonious spice blend that will permeate the cake’s essence.
3. Butter Mixture: Whip softened butter and granulated sugar until transformed into a cloud-like, pale emulsion that promises exceptional texture.
4. Egg Integration: Gradually introduce eggs and vanilla extract, blending meticulously to maintain a silky, homogeneous mixture that promises rich flavor complexity.
5. Batter Development: Gently fold sour cream into the mixture, then delicately incorporate the pre-sifted dry ingredients using minimal stirring to preserve the batter’s delicate structure.
6. Carrot Incorporation: Fold freshly grated carrots throughout the batter, ensuring even distribution for consistent flavor in every slice.
7. Baking Process: Pour batter into the prepared bundt pan, smoothing the surface for uniform baking. Position in a preheated oven at 325°F (163°C) for 55-65 minutes, verifying doneness with a clean toothpick test.
8. Cooling and Glazing: Rest the cake in the pan for 10 minutes, then invert onto a wire rack. Whisk cream cheese, powdered sugar, milk, and vanilla into a luxurious glaze, drizzling artfully over the completely cooled cake.
9. Finishing Touch: Optionally crown the creation with chopped pecans or a whisper of cinnamon, elevating both visual appeal and textural intrigue.

Notes

• Prevent Cake Sticking: Generously grease the bundt pan with butter and dust with flour, tapping out excess to ensure easy cake removal without breaking.
• Achieve Fluffy Texture: Cream butter and sugar until pale and cloud-like, and add eggs one at a time, blending thoroughly to create a light, airy batter.
• Distribute Carrots Evenly: Fold grated carrots gently into the batter, ensuring consistent carrot distribution for balanced flavor in every slice.
• Master Glaze Consistency: Whisk cream cheese glaze ingredients until smooth and pourable, allowing it to drizzle elegantly over the completely cooled cake for a professional finish.

• Prep Time: 10 minutes
• Cook Time: 1 hour
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 13
• Calories: 400
• Sugar: 36 g
• Sodium: 200 mg
• Fat: 22 g
• Saturated Fat: 14 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 46 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 80 mg