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Carrot Pound Cake

Carrot Pound Cake Recipe

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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 servings
Calories: 482
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs, at room temperature
  • 2 tsp vanilla extract
  • 1 cup full-fat sour cream, at room temperature
  • 2 cups finely shredded carrots
  • 4 oz cream cheese, softened
  • 2 tbsp unsalted butter, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 to 2 tbsp whole milk

Method
 

  1. Heat oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan. Whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  2. Beat butter and sugar until pale and fluffy, about 3 to 4 minutes.
  3. Beat in eggs one at a time, then vanilla.
  4. On low speed, mix in the dry ingredients in three parts alternating with sour cream in two parts, just until combined.
  5. Fold in carrots. Pour batter into pan, smooth the top, and bake 55 to 65 minutes until a toothpick comes out clean. Cool in pan 15 minutes, then transfer to a rack to cool completely.
  6. Beat cream cheese and butter until smooth. Mix in powdered sugar and vanilla, then stir in milk until the glaze is thick but pourable. Drizzle over the completely cooled cake.

Notes

Let the cake cool fully before glazing, or the glaze will melt and slide off. The crumb stays moist for days thanks to the sour cream, so this is a great make-ahead dessert.