why make this recipe
Carrot pound cake is a delightful and moist dessert that perfectly balances sweet and spiced flavors. This cake is a fantastic way to enjoy carrots in a sweet form, making it both delicious and a little more health-conscious. The addition of coconut, pineapple, and pecans adds extra texture and richness, making every bite a treat. Serving this cake at gatherings or celebrations will surely impress your friends and family.
how to make Carrot Pound Cake
Ingredients:
- 1½ cups unsalted butter, softened
- 2 cups sugar
- 1 cup light brown sugar
- 5 large eggs, room temperature
- 3½ cups cake flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2½ teaspoons ground cinnamon
- ¾ teaspoon ground ginger
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 2¼ cups freshly grated carrots
- ¾ cup sweetened flaked coconut
- 1 (8 oz) can crushed pineapple, drained
- ¾ cup chopped pecans
- ½ cup unsalted butter, softened to room temperature (for frosting)
- 8 oz cream cheese, softened to room temperature
- 1 teaspoon vanilla extract (for frosting)
- ¼ teaspoon salt (for frosting)
- 3-3½ cups powdered sugar
Directions:
- Grease and flour a tube pan. Preheat the oven to 325℉.
- In a large bowl, cream together 1½ cups of softened unsalted butter, 2 cups of sugar, and 1 cup of light brown sugar until light and fluffy.
- Add the eggs one by one, mixing well after each addition.
- In a separate bowl, sift together the cake flour, baking powder, salt, ground cinnamon, and ground ginger.
- Gradually add the dry ingredients to the wet mixture, alternating with buttermilk. Mix until just combined.
- Stir in the freshly grated carrots, coconut, crushed pineapple, and chopped pecans.
- Pour the batter into the prepared tube pan and bake for about 60-70 minutes, or until a toothpick inserted in the center comes out clean.
- For the cream cheese frosting, beat together ½ cup of softened unsalted butter, 8 oz of cream cheese, 1 teaspoon of vanilla extract, and ¼ teaspoon of salt. Gradually add powdered sugar until the desired consistency is reached.
- Once the cake is cool, frost with the cream cheese frosting.
- Store leftovers in an airtight container at room temperature or refrigerate.
how to serve Carrot Pound Cake
Carrot pound cake is best served at room temperature. You can serve it plain or dress it up with a generous layer of cream cheese frosting. For a special touch, add some chopped nuts or a sprinkle of grated carrot on top of the frosting. This cake pairs wonderfully with a cup of coffee or tea.
how to store Carrot Pound Cake
To keep your carrot pound cake fresh, store it in an airtight container at room temperature for up to 2-3 days. If you want it to last longer, you can refrigerate it for about a week. If you decide to freeze it, wrap it tightly in plastic wrap followed by aluminum foil. It can stay frozen for up to 3 months. Thaw at room temperature before serving.
tips to make Carrot Pound Cake
- Make sure your butter and cream cheese are at room temperature for easier mixing.
- Freshly grated carrots provide the best flavor and texture, so avoid pre-packaged shredded carrots.
- Feel free to adjust the spices according to your taste. You can add more cinnamon or include nutmeg for added depth.
- For added sweetness, try using more crushed pineapple but be sure to drain it well to avoid excess moisture in the batter.
variation
You can customize your carrot pound cake by adding raisins or swapping pecans for walnuts. For a tropical twist, consider adding crushed pineapple directly into the batter or using coconut cream for the frosting.
FAQs
Can I make this cake gluten-free?
Yes! You can substitute the cake flour with a gluten-free all-purpose flour blend.
How can I make this cake ahead of time?
You can bake the cake a day or two in advance. Wrap it well and store it, then frost it just before serving.
What can I use instead of buttermilk?
You can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes to curdle before using.
Carrot Pound Cake
Ingredients
Method
- Grease and flour a tube pan. Preheat the oven to 325°F.
- In a large bowl, cream together 1.5 cups of softened unsalted butter, 2 cups of sugar, and 1 cup of light brown sugar until light and fluffy.
- Add the eggs one by one, mixing well after each addition.
- In a separate bowl, sift together the cake flour, baking powder, salt, ground cinnamon, and ground ginger.
- Gradually add the dry ingredients to the wet mixture, alternating with buttermilk. Mix until just combined.
- Stir in the freshly grated carrots, coconut, crushed pineapple, and chopped pecans.
- Pour the batter into the prepared tube pan and bake for about 60-70 minutes, or until a toothpick inserted in the center comes out clean.
- For the cream cheese frosting, beat together 0.5 cups of softened unsalted butter, 8 oz of cream cheese, 1 teaspoon of vanilla extract, and 0.25 teaspoon of salt.
- Gradually add powdered sugar until the desired consistency is reached.
- Once the cake is cool, frost with the cream cheese frosting.
