Carrot Pound Cake

Check out the magnificent creation known as Carrot Pound Cake! Its name perfectly reflects its rich flavor, thanks to ample butter creating a dense, tightly packed crumb. Bursting with the zesty essence of orange and comforting spices, complemented by the satisfying crunch of pecans, this cake takes flavor to new heights. Crowned with a decadent cream cheese frosting boasting a tasty tang. Enjoying thick slices of this cake alongside a steaming cup of your favorite coffee or tea makes for the perfect mid-afternoon snack.

What sets this recipe apart is its simplicity. It follows the straightforward wet and dry method, requiring no unnecessary steps, ensuring an effortless baking experience. In summary, easy carrot cake tantalizes the taste buds with its harmonious blend of flavors and offers a hassle-free baking adventure!

If you love cake and cream cheese frosting check out my cream cheese mousse cake and my brownies with cream cheese frosting.

Why you'll love this recipe

• Easter Bunny Approved: Hop into Easter festivities with this carrot-packed treat! It's not just any cake—it's the perfect treat for Easter gatherings and springtime celebrations. Serve it up at your Easter brunch or bring it along to a picnic in the park. With its moist, flavorful goodness, it's sure to be a hit with everyone, from kids to grown-ups alike.
• Flavor Explosion: Get ready for a taste bud party! This cake packs a punch with zesty orange, cozy spices, and sweet carrots all partying together in perfect harmony. Each bite is like a flavor explosion that'll have you coming back for more.
• Easy-Peasy Baking Vibes: Ain't nobody got time for complicated recipes, right? With this carrot pound cake, you're in for a stress-free baking session. Just follow the simple wet and dry method, and boom—deliciousness in the making! It's so easy, even if you're new to the baking game.

Equipment

9X5 metal loaf pan, metal baking pans are ideal for heat distribution.

Microplane zester is a must for properly zesting citrus.

Measuring cups and spoons are always a must for bakers.

Grater, I like using a box grater for grating the carrots.

Ingredients

You'll need the following ingredients to make this cake:

• Butter: Adds richness, flavor, and moisture to the cake while contributing to its tender texture.
• Vegetable Oil: Enhances moisture retention, ensuring a soft and tender crumb while extending the cake's freshness.
• Cream Cheese: Creates a creamy, tangy frosting that balances the cake's sweetness and adds richness and visual appeal.
• Spices: Cinnamon, nutmeg, ginger, and cloves add warmth, depth, and complexity to the cake's flavor profile, elevating its overall taste experience.
• Orange Zest: Infuses the cake with bright citrus notes, adding freshness and a vibrant flavor dimension.
• Sour Cream: Contributes to the cake's moisture and tenderness while adding a subtle tanginess that enhances the overall flavor profile.

See recipe card below for quantities.

Substitutions

• Nuts: If you're allergic to nuts or prefer to omit them, you can leave out the pecans or substitute them with chopped walnuts, or omit them entirely for a nut-free version.
• Raisins: I love raisins in my carrot cake! Adding them would make this loaf extra delicious! Carrot cake with walnuts is also amazing.
• Cream Cheese Frosting: If you're looking for a different frosting option or have dietary restrictions, you can consider substituting the cream cheese frosting with vanilla buttercream.

This recipe has not been tested with other substitutions. These are just suggestions.

Instructions

Step by step instructions

Step 1. Preheat your oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment paper.

Step 2. Combine the dark brown sugar, granulated sugar, and orange zest. Rub the zest into the sugars until fragrant and well combined.

Step 3. Whisk together the melted butter, vegetable oil, sour cream (or yogurt), vanilla extract, and eggs until smooth. Gradually add the sugar-zest mixture into the wet ingredients, whisking until well combined.

Step 4. Whisk together the dry ingredients: all-purpose flour, salt, baking powder, baking soda, cinnamon, ground ginger, nutmeg, and cloves.

Step 5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined

Step 6. Fold in the shredded carrots and toasted pecans until evenly distributed throughout the batter.

Step 7. Pour the batter into the prepared loaf pan, spreading it evenly with a spatula. Place the loaf pan in the preheated oven and bake for about 55 minutes, or until a toothpick inserted into the center of the loaf comes out clean (cover with foil if it is browning too much)

Step 8. Beat all of the ingredients until smooth and fluffy, about 2 minutes.
Top the pound cake with it when completely cooled down.

Hint: Always use parchment paper for easy removal and easy clean up.

Pro tips

• Opt for Freshly Grated Carrots: When preparing your carrots for the cake, use the larger side of the grater for a coarser texture. This allows the carrots to retain moisture better and adds a delightful crunch to the cake, enhancing both texture and flavor.
• Avoid Over mixing the Batter: Over mixing can lead to a dense and tough cake. Mix the ingredients until just combined to ensure a tender and moist crumb. Incorporating air into the batter is essential for a light and fluffy texture, so gently fold the ingredients together until no streaks of flour remain.
• Spice and Citrus are Key: Don't skimp on the spices and orange zest! These ingredients are what give the recipe its signature flavor profile. Be generous with the cinnamon, nutmeg, cloves, and fresh orange zest to infuse the cake with warmth and brightness. This ensures every bite is bursting with deliciousness and aromatic goodness.

FAQ

Storage

Freezing

To freeze the carrot cake pound cake, ensure it has cooled completely to room temperature. Wrap the cake tightly in plastic wrap, ensuring it's fully covered to prevent freezer burn and moisture loss.

Refrigeration

I never recommend storing cake in the refrigerator for too long because it dries it out. Place the cake in an airtight container or cover it tightly with plastic wrap to prevent drying out and absorbing any odors from the fridge. Stored properly, the cake can last in the refrigerator for up to 3 days.

Room Temperature

If you intend to consume the carrot loaf cake within hours, storing it at room temperature is okay if the climate is not excessively warm.

Related

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📖 Recipe

Carrot Pound Cake

Amanda Valsamis

Carrot Pound Cake with rich flavor, thanks to butter creating a dense crumb. With the zesty essence of orange and cream cheese frosting!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Dessert

Cuisine American

Servings 8 slices

Equipment

• Grater
• Microplane zester
• Mixing bowls
• Measuring cups and spoons
• 9X5 inch loaf pan
• Parchment Paper

Ingredients

  

Cake Ingredients

• 1 ½ cups (207 grams) all purpose flour
• ½ teaspoon kosher salt
• 1 teaspoon baking powder
• ¾ teaspoon baking soda
• 2 teaspoon cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon nutmeg
• ½ teaspoon cloves
• ¾ cup (145 grams) dark brown sugar
• ¼ cup (53 grams) granulated sugar
• 1 orange zested
• 8 tbsp (109 grams) butter melted
• 2 tbsp (23 grams) vegetable oil
• 4 tbsp (58 grams) sour cream or plain yogurt
• 1 teaspoon vanilla extract
• 2 eggs
• 1 ½ cups (161 grams) carrots shredded
• ¾ cup (70 grams) pecans roughly chopped, toasted

Cream Cheese Frosting

• ½ cup (131 grams) cream cheese full fat, brick style, room temperature
• 4 tbsp (56 grams) salted butter room temperature
• 1 teaspoon vanilla extract
• 1 ½ cups (193 grams) powdered sugar

Instructions

 

Carrot Pound Cake

• Preheat your oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment paper.
• Combine the dark brown sugar, granulated sugar, and orange zest. Rub the zest into the sugars until fragrant and well combined.
• In a large mixing bowl, whisk together the melted butter, vegetable oil, sour cream (or yogurt), vanilla extract, and eggs until smooth.
• Gradually add the sugar-zest mixture into the wet ingredients, whisking until well combined.
• In another bowl, whisk together the dry ingredients: all-purpose flour, salt, baking powder, baking soda, cinnamon, ground ginger, nutmeg, and cloves.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the shredded carrots and toasted pecans until evenly distributed throughout the batter.
• Pour the batter into the prepared loaf pan, spreading it evenly with a spatula. Place the loaf pan in the preheated oven and bake for about 55 minutes, or until a toothpick inserted into the center of the loaf comes out clean (cover with foil if it is browning too much)
• Once baked, remove the loaf from the oven and let it cool in the pan for about 5 minutes. Carefully remove the loaf from the pan and transfer it to a wire rack to cool completely before topping with cream cheese frosting.

Cream Cheese Frosting ( see notes about quantity)

• Beat all of the ingredients until smooth and fluffy, about 2 minutes.
• Top the pound cake with it when completely cooled down.

Notes

The recipe for cream cheese frosting makes a generous amount. If you do not want a lot on top of the cake, you can easily cut the recipe in half.

Dark brown sugar is a must for moisture and flavor. I find light brown doesn't have enough molasses in it.

Storage

Freezing

To freeze the cake, ensure it has cooled completely to room temperature. Wrap the cake tightly in plastic wrap, ensuring it's fully covered to prevent freezer burn and moisture loss.

Refrigeration

I never recommend storing cake in the refrigerator for too long because it dries it out. Place the cake in an airtight container or cover it tightly with plastic wrap to prevent drying out and absorbing any odors from the fridge. Stored properly, the cake can last in the refrigerator for up to 3 days.

Room Temperature

If you intend to consume the cake within hours, storing it at room temperature is okay if the climate is not excessively warm.