Carrot Pound Cake
You've got to try this carrot pound cake! It's a fun twist on a traditional cream cheese pound cake and a classic carrot cake. The freshly grated carrots give the cake a beautifully moist texture while the warm spices loads of cozy flavor. The cake is then topped with a honey cream cheese frosting that's the perfect combination of flavors.
Servings: 12 servings
Calories: 690kcal
Equipment
- 12 cup bundt pan
- Stand Mixer
- hand mixer
- Cooling Rack (optional)
Ingredients
- 3 cups Cake Flour (or all purpose flour)
- 1 tsp Ground Nutmeg
- 1 tbsp + 1 tsp Ground Cinnamon
- 1 tsp Ground Ginger
- 1 tsp Ground Cloves
- 2 tsp Baking Powder
- ½ tsp Kosher Salt
- 1 ¼ cup Salted Butter, room temperature (room temperature)
- 2 tbsps Vegetable Oil
- 8 oz Cream Cheese (room temperature)
- 3 cups Brown Sugar
- 5 large Eggs (room temperature)
- 1 tbsp Vanilla Extract
- 2 cups Grated Carrots
- ¾ cup Crushed Pineapples (drained)
- 1 cup Pecan Halves (roughly chopped)
Honey Cream Cheese Frosting
- 8 oz Cream Cheese (room temperature)
- ½ cup Honey
- ½ cup Heavy Cream
- ½ tsp Vanilla Extract
- 1 tsp Lemon Zest (optional)
Instructions
- Preheat oven to 325 degrees F. Grate the carrots and set aside.
- In a large mixing bowl, whisk together flour, cinnamon, nutmeg, ground cloves, ground ginger, baking powder, and kosher salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, add room temperature butter and beat on medium speed for 3 minutes. Then add cream cheese and mix together for an additional minute. Scrape down the sides of the bowl and add brown sugar. Continue to mix for another two minutes, then begin to add eggs, one at a time, making sure that each egg is fully incorporated into the batter prior to adding the next.
- Scrape down the sides of the bowl again and add vanilla extract. Mix until combined, then add the dry ingredients mix until just combined.
- Fold in the crushed pineapple, nuts and grated carrots.
- Spray a cake pan with nonstick baking spray. Pour the carrot cake batter into the pan and bake for 1 hour and 20-30 minutes, until a toothpick comes out clean. Allow the cake to cool in the pan for 10 minutes, then turn over onto a wire rack to let the cake cool completely.
- For the frosting, combine cream cheese, heavy cream, honey, vanilla extract, and lemon zest in a bowl and use an electric hand mixer to mix everything together until smooth. Pour on top of the cake once it has cooled completely.
Nutrition
Calories: 690kcal | Carbohydrates: 85g | Protein: 9g | Fat: 37g | Saturated Fat: 18g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 147mg | Sodium: 440mg | Potassium: 296mg | Fiber: 3g | Sugar: 58g | Vitamin A: 4538IU | Vitamin C: 3mg | Calcium: 154mg | Iron: 2mg