Description
This moist Carrot Pound Cake with Cream Cheese Glaze is rich, buttery, warmly spiced, and topped with a silky cream cheese drizzle that makes every slice irresistible.
Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon nutmeg
1 cup unsalted butter softened
1 1/2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
2 cups freshly grated carrots
1/2 cup chopped walnuts or pecans optional
4 ounces cream cheese softened
1 cup powdered sugar
2–3 tablespoons milk
1/2 teaspoon vanilla extract
Instructions
1. Preheat oven to 350°F and grease a 9×5 loaf pan.
2. Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. Beat butter and sugar until light and fluffy.
4. Add eggs one at a time and mix in vanilla.
5. Mix in sour cream and dry ingredients until combined.
6. Fold in grated carrots and nuts.
7. Bake for 55-65 minutes until a toothpick comes out clean.
8. Cool completely before glazing.
9. Beat cream cheese, powdered sugar, milk, and vanilla until smooth and drizzle over cake.
Notes
Use freshly grated carrots for best texture.
Do not overmix the batter.
Cool cake completely before glazing.
Store leftovers in refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 31g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg