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Carrot Pound Cake

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A delightful twist on traditional pound cake, packed with spices and natural sweetness from carrots.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup buttermilk
  • 1 1/4 cups finely grated carrots
  • 1 cup powdered sugar
  • 2 tbsp milk
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In a large mixing bowl, cream together butter and sugar until light and fluffy.
  4. Add eggs one at a time, mixing well after each addition. Then stir in the vanilla extract.
  5. Alternate adding the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients.
  6. Gently fold in the grated carrots.
  7. Pour the batter into the prepared pan and bake for 55 to 65 minutes until a toothpick inserted comes out clean.
  8. Let the cake cool in the pan for 10 to 15 minutes before transferring to a wire rack.
  9. For the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth.
  10. Drizzle the glaze over the cooled cake before serving.

Notes

Use fresh carrots and ensure your ingredients are at room temperature for best results. Feel free to experiment with glaze variations.

Nutrition

Find it online: https://techhommy.com/carrot-pound-cake/