Why Make This Recipe

Carrot Pound Cake with Cream Cheese Glaze is a delightful dessert that combines the sweetness of carrots and a hint of spice with a rich, creamy topping. This cake is perfect for any occasion, from family gatherings to casual treats. It’s moist, flavorful, and packs a delicious punch with each bite. Plus, it’s a great way to sneak in some vegetables!

How to Make Carrot Pound Cake with Cream Cheese Glaze

Ingredients:

1 cup granulated sugar
1 cup packed brown sugar
1 cup vegetable oil
4 large eggs
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2 cups grated carrots
1 cup crushed pineapple (drained)
1/2 cup chopped walnuts or pecans (optional)
8 oz cream cheese (softened)
4 cups powdered sugar
1 teaspoon vanilla extract
2-3 tablespoons milk (as needed)

Directions:

Preheat the oven to 350°F (175°C). Grease and flour a loaf pan.
In a large bowl, mix together the granulated sugar, brown sugar, and vegetable oil until well combined.
Add the eggs one at a time, beating well after each addition.
In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the grated carrots, crushed pineapple, and walnuts (if using).
Pour the batter into the prepared loaf pan and bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
For the cream cheese glaze, beat the softened cream cheese with powdered sugar, vanilla extract, and enough milk to achieve a smooth consistency.
Drizzle the glaze over the cooled cake before serving.

How to Serve Carrot Pound Cake with Cream Cheese Glaze

Once your Carrot Pound Cake is ready and glazed, slice it into thick pieces. Serve it on a platter and enjoy it as a dessert or snack. It goes well with a cup of tea or coffee. You can add extra chopped nuts on top for decoration, making it look even more inviting.

How to Store Carrot Pound Cake with Cream Cheese Glaze

To store your Carrot Pound Cake, keep it in an airtight container at room temperature for up to three days. If you want it to last longer, you can refrigerate it for up to a week. To freeze, wrap the cake tightly in plastic wrap and then in aluminum foil. It can last in the freezer for up to three months. Thaw it in the fridge when you’re ready to enjoy it again.

Tips to Make Carrot Pound Cake with Cream Cheese Glaze

Make sure to drain the crushed pineapple well to avoid adding too much moisture to the cake.
Grate the carrots finely to ensure they blend well into the batter.
Let the cream cheese sit at room temperature for about an hour before use for easy mixing.
You can add a few raisins or dried cranberries to the batter for extra texture and flavor.

Variation

If you want to change things up, you can add spices like ginger or cloves for more warmth. You could also substitute the walnuts with pecans or completely leave them out for a nut-free version. For those who love chocolate, you can fold in some chocolate chips to create a new flavor.

FAQs

Can I use whole wheat flour instead of all-purpose flour?
Yes, you can. Whole wheat flour will add a nutty flavor and make the cake a bit denser.
Is it necessary to use cream cheese glaze?
No, it’s optional, but the glaze adds a delicious sweetness that complements the cake very well.
How can I check if the cake is done?
You can insert a toothpick into the center of the cake. If it comes out clean, the cake is ready. If it has batter on it, it needs more time in the oven.