Description
Delightful carrot pound cake with cream cheese glaze brings Southern comfort to your dessert table, blending warm spices and sweet carrots into a moist, irresistible treat. Creamy glaze crowns this classic cake, inviting you to savor each rich, comforting bite.
Ingredients
Scale
Main Ingredients:
- 3 cups all-purpose flour, sifted
- 2 1/2 cups granulated sugar
- 1 cup unsalted butter, softened
- 5 large eggs, room temperature
Vegetables and Fruits:
- 1 cup grated carrots
- 1/2 cup crushed pineapple, drained
Spices and Seasonings:
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Additional Ingredients:
- 1/2 cup whole milk, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts or pecans (optional)
Cream Cheese Glaze Ingredients:
- 4 ounces (113 grams) cream cheese, softened
- 1 cup powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract
- 1 pinch cinnamon (optional, for garnish)
Instructions
- Warm the kitchen oven to a moderate 325°F, meticulously coating a Bundt pan with baking spray to prevent sticking.
- Using an electric mixer, whip butter and sugar until they transform into a cloud-like, aerated mixture, incorporating eggs individually and blending thoroughly after each addition.
- Sift together flour, rising agents, aromatic spices, and seasoning in a separate vessel, creating a harmonious dry ingredient foundation.
- Gently incorporate the dry mixture into the creamy base, alternating with milk to maintain a silky batter consistency, ensuring a smooth integration.
- Delicately fold in freshly grated carrots, tropical pineapple chunks, fragrant vanilla, and optional nutty companions, distributing ingredients evenly throughout the mixture.
- Transfer the velvety batter into the prepared pan, smoothing the surface with a spatula to create an even landscape.
- Slide the pan into the preheated oven, allowing the cake to bake for approximately 75–85 minutes until a slender testing probe emerges pristine.
- Allow the cake to rest within the pan for ten minutes, then carefully release onto a cooling rack, permitting complete temperature reduction.
- Craft the luxurious glaze by whipping cream cheese until supremely smooth, gradually introducing powdered sugar, milk, and vanilla until achieving a luscious, pourable consistency.
- Cascade the cream cheese glaze over the cooled cake, creating an elegant drizzle, and embellish with a whisper of cinnamon or decorative nutty garnish.
Notes
- Ensure butter and eggs are at room temperature for smoother batter mixing and better cake texture.
- Grate carrots finely to distribute evenly and prevent large chunks in the cake.
- Drain crushed pineapple thoroughly to avoid excess moisture that could make the cake soggy.
- Toast nuts briefly before adding to enhance their flavor and provide a delightful crunch.
- Customize the cake by substituting gluten-free flour for a celiac-friendly version.
- Store cake in an airtight container at room temperature for up to 3 days or refrigerate for longer shelf life.
- For a lighter version, replace half the butter with unsweetened applesauce to reduce calories.
- Add a sprinkle of orange zest to the batter for a subtle citrusy undertone that complements the warm spices.
- Prep Time: 20 minutes
- Cook Time: 85 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 433
- Sugar: 42 g
- Sodium: 254 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 61 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 81 mg