Carrot Cake Pound Cake recipe
Moist and flavorful Carrot Cake Bundt Cake packed with warm spices and freshly grated carrots, topped with an amazing cream cheese glaze.
Servings: 12 people
Ingredients
- For the Pound Cake:
- 3 c All-Purpose flour
- 2 c Granulated sugar
- 1 c Light Brown sugar
- 1 ½ c Salted Butter
- 5 Large Eggs - room temperature
- ½ c Sour Cream - room temperature
- 2 tsps Vanilla
- 1 c Carrots - grated
- 1 c Golden Raisins
- 1 c Walnuts - chopped
- 1 tsp Cinnamon
- ½ teaspoon Allspice
- ¼ teaspoon Cloves
- ¼ tsp Ginger
- For the Icing:
- 8 oz Cream cheese - room temperature
- 2 c Powdered sugar
- ¼ c Light brown sugar
- ¼ c Salted butter - room temperature
- 1 teaspoon Vanilla
Instructions
- Steps to make the Pound Cake:
- Preheat your oven to 325 degrees F.
- In a bowl, whisk together the flour, ginger, cinnamon, allspice, cloves and salt.
- Using a hand or stand mixer, cream the butter and sugar together.
- Add the vanilla to the bowl and mix.
- Add the eggs to the bowl, one at a time, mixing only until combined.
- Mix in the flour, alternating with the sour cream, beginning and ending with the flour.
- Fold in the carrots and walnuts.
- Spray a 12-cup bundt pan with baking spray. Pour the batter into the pan and spread it evenly.
- Place the cake into your pre-heated oven and bake for about an hour and 15 minutes. The cake is done once an inserted toothpick comes out clean.
- Allow the cake to cool for 10 - 15 minutes before removing the cake from the pan. Allow the cake to cool completely before adding the icing.
- To make the Icing:
- Using a hand or stand mixer, mix the cream cheese, light brown sugar, salted butter, and vanilla extract until combined.
- Add the powdered sugar and mix until smooth. Add the icing to your cake as desired. Then, serve and enjoy!