Carrot Pound Cake with Cream Cheese Glaze
A delightful dessert that combines sweetness from carrots with a creamy topping, perfect for any occasion.
Ingredients
For the cake
- 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) Make sure to drain well to avoid excess moisture.
- 1/2 cup chopped walnuts or pecans Optional ingredient.
For the cream cheese glaze
- 8 oz cream cheese (softened) Let sit at room temperature for easy mixing.
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk As needed for desired consistency.
Instructions
Preparation
- 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).
Baking
- 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.
Glazing
- 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.
Notes
Serve with a cup of tea or coffee. Add extra chopped nuts on top for decoration. Store in an airtight container for up to three days, or refrigerate for a week. Freeze for up to three months.