Oh yes! Carrot pound cake with cream cheese glaze is rich, moist, and perfectly spiced. Here’s a detailed recipe:
Carrot Pound Cake with Cream Cheese Glaze
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg (optional)
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 4 large eggs
- 1 tsp vanilla extract
- 1/2 cup plain Greek yogurt or sour cream
- 1 1/2 cups finely grated carrots (about 3 medium carrots)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup shredded coconut (optional)
For the Cream Cheese Glaze:
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 1–2 tbsp milk (adjust for desired consistency)
- 1/2 tsp vanilla extract
Instructions
1. Prep:
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×5-inch loaf pan (or line with parchment paper).
2. Dry ingredients:
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. Wet ingredients:
- In a large bowl, cream the butter with the granulated and brown sugars until light and fluffy.
- Beat in the eggs one at a time, then add vanilla and yogurt/sour cream.
4. Combine:
- Gradually mix the dry ingredients into the wet mixture until just combined.
- Fold in grated carrots, nuts, and coconut (if using).
5. Bake:
- Pour batter into the prepared pan and smooth the top.
- Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
6. Make the glaze:
- Beat cream cheese until smooth, then gradually add powdered sugar.
- Stir in vanilla and enough milk to reach a pourable consistency.
7. Glaze the cake:
- Drizzle the glaze over the cooled cake. Let it set for a few minutes before slicing.
This cake is moist, slightly spiced, and perfect for brunch, dessert, or a sweet snack.
If you want, I can also give a version with shredded carrots lightly sautéed in butter and brown sugar to make it extra caramel-y—makes it next-level delicious.
Do you want me to share that version too?
