Which do you prefer, pound cake or carrot cake?

Carrot Pound Cake

This carrot pound cake was baked for the upcoming Easter season. My kids are at the right age for getting excited about holidays, so when it comes to holiday-themed meals, we don’t skimp. Since we’ve already celebrated with a carrot bundt cake with brown butter glaze, carrot cake cheesecake, and even the carrot-adjacent hummingbird layer cake, I thought it was time to offer something even more simple: a carrot pound cake that can double as breakfast, snack, or dessert and can be made in less than an hour. Let me to demonstrate how to manufacture it.

How to Make Carrot Pound Cake

We begin with the fats and sugar to create this carrot pound cake. In a mixing dish, combine butter, oil, brown sugar, and granulated sugar before adding eggs and vanilla extract. The dry ingredients are next added: flour, leavening, salt, and spice. Since I dislike nutmeg and cloves, I used cinnamon and ginger instead, but you may absolutely add a 1/8-1/4 teaspoon of those if you choose. After blended, toss in freshly shredded carrots (the only irritating part of this recipe!) and some nuts (I chose pecans!). A 45-minute bake yields one delicate and moist loaf of aromatic and delectable carrot pound cake.

I chose a cream cheese icing for this carrot pound cake, but you may leave it altogether if you like. The loaf is great on its own, but I really like the elegant flare of the piped frosting swirls. Either way, this carrot pound cake is a new must-make for my family, and I think you’ll enjoy it too. I hope you have a chance to try this dish in the future weeks, and that you get to try something new as well. Happy Baking and a Good Sunday!

If you like this carrot pound cake you should try:

Carrot Bundt Cake with Brown Butter Glaze
Carrot Cake Cheesecake
Hummingbird Layer Cake
Morning Glory Muffins
Whole-Wheat Carrot Muffins

Carrot Pound Cake

This carrot pound cake is a delicious, spice-scented loaf cake topped with a fluffy cream cheese buttercream!

• Author: Kate Wood
• Prep Time: 15
• Cook Time: 45
• Total Time: 1 hour
• Yield: 8 Servings (1 Loaf)
• Category: Cake

For the loaf:

• ¼ cup unsalted butter, at room temperature
• ¼ cup canola oil
• ½ cup sugar
• ½ cup brown sugar, packed
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1–1/4 cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 teaspoon cinnamon
• ½ teaspoon ground ginger
• 1–1/3 cup freshly peeled and grated carrots
• ½ cup chopped pecans, walnuts if you’d prefer

1. For the frosting:

• ¼ cup unsalted butter, at room temperature
• 4 ounces cream cheese, at room temperature
• ½ teaspoon vanilla extract
• Pinch of salt
• 2 cups powdered sugar

Instructions

To prepare the loaf:

1. Preheat the oven to 350° Fahrenheit. Lightly grease and 8×4” loaf pan and line the bottom (if desired) with a trimmed piece of parchment paper for easy removal. Set aside.
2. In a large bowl or the bowl of a stand mixer, cream together the butter, oil, sugar, and brown sugar until smooth, about 2 minutes. Add the eggs one at a time, carefully mixing after each addition, followed by the vanilla extract. Stir in the flour, baking powder, baking soda, salt, cinnamon, and ginger until just mixed. Fold in the carrots and nuts until well combined. Smooth the top of the batter into the prepared pan. Bake the loaf for 45-47 minutes, or until a toothpick inserted into the center comes out clean. Let 10 minutes to cool before turning the pan onto a cooling rack to cool entirely. Top with icing if desired.

To prepare the frosting:

1. Cream together the butter and cream cheese on medium speed in a medium-sized mixing bowl until smooth. Add the vanilla, salt, and powdered sugar, stirring on low until combined and smooth, about 1 minute. When desired, pipe or spread on the cake. To pipe the design depicted, I utilized a 1M piping tip.