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.
Ingredients
Scale
- 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
Instructions
- Preparation: Lavishly coat a bundt pan with butter, ensuring comprehensive coverage. Dust with flour, tapping out excess to guarantee smooth cake release.
- 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.
- Butter Mixture: Whip softened butter and granulated sugar until transformed into a cloud-like, pale emulsion that promises exceptional texture.
- Egg Integration: Gradually introduce eggs and vanilla extract, blending meticulously to maintain a silky, homogeneous mixture that promises rich flavor complexity.
- 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.
- Carrot Incorporation: Fold freshly grated carrots throughout the batter, ensuring even distribution for consistent flavor in every slice.
- 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.
- 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.
- 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