Carrot Pound Cake! Its name perfectly reflects its rich flavor, thanks to butter creating a 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!
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. This easy carrot cake has a bold 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.
Jump to:
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. Check out my easter cookie cake too!
- Flavor Explosion: Get ready for a taste bud party! This cake packs a punch with zesty orange, cozy spices, and sweet carrots all working together deliciously.
- Easy Baking Vibes: 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
Using a kitchen scale is a total game-changer for baking. It makes measuring ingredients super precise, so your recipe comes out perfect every single time. Plus, fewer measuring cups means less cleanup — and who doesn’t love that? Invest in one, and you’ll wonder how you ever baked without it!
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. My cinnamon shortbread is amazing too!
- Orange Zest: Infuses the cake with bright citrus notes, adding freshness and a vibrant flavor dimension. Check out my orange chocolate cupcakes too!
- Sour Cream: Contributes to the cake's moisture and tenderness.
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!
- 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. My chocolate cream cheese frosting cake is always a hit!
This recipe has not been tested with other substitutions. These are just suggestions.
Instructions
Let's make carrot pound cake!
Step 1. Preheat your oven to 350°F. Line a 9x5 inch loaf pan with parchment paper.
Step 2. Combine the dark brown sugar, granulated sugar, and orange zest. Beat 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 carrot pound cake, use the medium side of the grater for a coarser texture. This allows the carrots to retain moisture better and adds a great texture.
- 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.
- 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.
FAQ
Why is my cake so heavy?
Why is my cake sticking to the pan?
Parchment paper is a must! I recommend spraying the pan and lining it with parchment paper for easy removal.
Do you refrigerate carrot cake with frosting?
Yes, after one day I recommend refrigerating, making sure it is wrapped and stored properly. Make sure to take the cake out before enjoying to make sure it has time to take the chill out.
Storage
Freezing
To freeze the carrot cake pound cake, ensure it has cooled completely to room temperature. Wrap the cake tightly in plastic wrap, place in an airtight container, 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 the day, storing it at room temperature is okay if the climate is not excessively warm.
Related
Looking for other recipes like this? Try these:
Did you try this recipe? Leave a ⭐️ rating below and share it on Instagram, TikTok, and Pinterest!
📖 Recipe
Carrot Pound Cake
Equipment
- Grater
- Microplane zester
- Mixing bowls
- Measuring cups and spoons
- 9X5 metal inch loaf pan metal is a must, I don't recommend using glass
- Parchment Paper
Ingredients
Cake Ingredients
- 1 ½ cups (196 grams) all purpose flour
- ½ teaspoon kosher salt
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- 2 teaspoons cinnamon
- ¾ teaspoon ground ginger
- ½ teaspoon nutmeg
- ¼ teaspoon cloves
- ¾ cup (145 grams) dark brown sugar
- ¼ cup (53 grams) granulated sugar
- 1 orange zested
- 5 tablespoons (72 grams) unsalted butter melted
- 5 tablespoons (60 grams) vegetable oil
- 4 tablespoons (58 grams) sour cream or plain yogurt
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 ½ cups (161 grams) carrots shredded
- ¾ cup (70 grams) pecans roughly chopped, toasted
Cream Cheese Frosting
- ¼ cup (65 grams) cream cheese full fat, brick style, room temperature
- 4 tablespoons (28 grams) salted butter room temperature
- ½ teaspoon vanilla extract
- ¾ cup (95 grams) powdered sugar
Instructions
Carrot Pound Cake
- Preheat your oven to 350°F. Line a 9x5 inch loaf pan with parchment paper.
- Combine the dark brown sugar, granulated sugar, and orange zest. Beat 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
- Beat all of the ingredients until smooth and fluffy, about 2 minutes. Add more powdered sugar if too thin or a tablespoon of milk if too thick, adjust to desired consistency.
- Top the pound cake with it when completely cooled down.
Nancy says
This was incredible!!