Description
This moist and flavorful Carrot Pound Cake with Cream Cheese Glaze combines the warm spices of cinnamon and nutmeg with freshly grated carrots and juicy crushed pineapple for a tender, dense cake. Topped with a smooth, sweet cream cheese glaze, this classic American dessert is perfect for Easter, special occasions, or any time you crave a spiced loaf cake.
Ingredients
Scale
For the Cake:
- 1 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 1/2 cup packed light brown sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 cups finely grated carrots
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped walnuts or pecans (optional)
For the Cream Cheese Glaze:
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons milk or heavy cream
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or a bundt pan to ensure the cake doesn’t stick.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter with granulated sugar and brown sugar using a hand mixer or stand mixer until the mixture is light and fluffy, about 3-5 minutes.
- Add Eggs and Vanilla: Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract for flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until evenly combined.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the cake tender.
- Fold in Carrots, Pineapple, and Nuts: Gently fold the grated carrots, drained crushed pineapple, and chopped nuts (if using) into the batter to distribute evenly.
- Pour Batter and Bake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Remove from oven and allow the cake to cool in the pan for 10 minutes. Then turn it out onto a wire rack to cool completely before glazing.
- Prepare the Cream Cheese Glaze: Beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract and mix until combined. Add milk or heavy cream one tablespoon at a time until the glaze reaches a smooth, pourable consistency.
- Glaze the Cake: Drizzle the cream cheese glaze evenly over the cooled cake. Let the glaze set slightly before slicing and serving.
Notes
- For extra moistness and enhanced flavor, wrap the cooled cake tightly and let it sit overnight before applying the glaze.
- Store any leftover cake covered in the refrigerator for up to 5 days to maintain freshness.
- To toast the nuts for a deeper flavor, lightly toast them in a dry skillet over medium heat before adding them to the batter.
- If you prefer a sweeter glaze, add an additional 1/4 cup of powdered sugar to the cream cheese mixture.
