This moist and flavorful carrot pound cake is packed with warm spices and topped with a luscious cream cheese glaze. Perfect for celebrations or as a cozy afternoon treat!
📋 Ingredients
For the cake:
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream or plain yogurt
- 2 cups grated carrots (about 3 medium carrots)
- 1/2 cup chopped walnuts or pecans (optional)
For the cream cheese glaze:
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 2 tbsp milk or heavy cream (adjust for desired consistency)
- 1/2 tsp vanilla extract
👩🍳 Directions
Prepare the Cake:
- Preheat and Prep:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or a bundt pan.
- Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- Cream Butter and Sugar:
- In a large bowl, beat the softened butter and sugar until light and fluffy, about 3 minutes.
- Add Eggs and Vanilla:
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Incorporate Dry Ingredients and Sour Cream:
- Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, starting and ending with the dry mixture.
- Fold in Carrots and Nuts:
- Gently fold in the grated carrots and walnuts or pecans if using.
- Bake:
- Pour the batter into the prepared pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Cream Cheese Glaze:
- Make the Glaze:
- In a bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar, milk, and vanilla extract, mixing until smooth and pourable.
Assemble the Cake:
- Glaze the Cake:
- Drizzle the cream cheese glaze over the cooled cake, letting it cascade down the sides.
- Serve:
- Slice and serve with a cup of tea or coffee.
💡 Tips
- For extra flavor, add 1/4 cup raisins or shredded coconut to the batter.
- Ensure the cake is fully cooled before glazing to prevent the glaze from melting.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Dust with cinnamon or sprinkle with chopped nuts for a beautiful finishing touch.
Enjoy this decadent carrot pound cake with its creamy glaze—an irresistible treat for any occasion! 🥕✨