Carrot Pound Cake Recipe
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I am obsessed with turning classic dishes into something else. Take this new carrot pound cake recipe I have below for you. It is a classic carrot cake idea turned into a highly fattening but delicious pound cake. And this isn’t the first time I have changed up carrot cake either. I have made carrot cake baked french toast and my daughter’s favorite carrot cake jam I preserved in the water bath canner.
I found this recipe on Pinterest the other day when I was looking for, more than likely, something else. My fridge had leftover carrots and we all love carrot cake on this homestead, as stated above. So it seemed to be the perfect recipe. I baked it with fresh carrots, cinnamon, nutmeg, and ginger, not to mention cream cheese and lots of butter.
Cost to make this recipe.
I calculated this buttery-pound cake to cost around $8.27 or $0.52 per serving size. As homesteaders, we can save a little by growing the carrots and raising the eggs, and making our vanilla extract. Our homesteader’s price can be closer to $6.73 for the entire cake, or $0.42 per serving size.
Similar recipes to try
Recipe adapted
Adapted from Indigo Scones online blog. All text and images are original to Vintage Mountain Homestead blog and website. Please visit our disclaimer page for more information.
Carrot Pound Cake
Ingredients
- 2 sticks butter softened…[$2.00]
- 2 cups white granulated sugar …[$0.78]
- 3 large eggs …[$0.69]
- 8 oz. cream cheese softened and divided…[$2.00]
- 2 tsp. vanilla extract …[$1.40]
- 3 cups all purpose flour …[$0.69]
- 1 tsp. baking soda …[$0.04]
- ½ tsp. baking powder …[$0.02]
- 1 tsp. salt …[$0.07]
- 2 tsp. cinnamon …[$0.08]
- ½ tsp. nutmeg …[$0.19]
- ½ tsp. ginger …[$0.06]
- 2 cups carrots shredded…[$0.15]
- 3 tbsp. brown sugar …[$0.09]
- 1 tbsp. milk …[$0.01]
Instructions
Pound Cake
- Preheat oven at 350°F and grease a Bundt pan.
- Cream butter and sugar together until completely blended smooth.
- Add eggs, vanilla, and 6 oz. cream cheese and blend until smooth.
- Add flour, baking soda and powder, and all the seasonings. Blend again until smooth.
- Fold in shredded carrots.
- Pour into a greased Bundt cake pan and bake at 350 °F for 60 minutes or until toothpick comes out clean.
Frosting
- Blend the remaining 2 oz cream cheese with 3 tbsp. brown sugar and a small splash of milk to thin it out but not too much.
- Put frosting in a plastic Ziploc bag and cut the tip off. Drizzle frosting over cooled cake and enjoy.
Carrot Pound Cake
Ingredients
- 2 sticks butter, softened…[$2.00]
- 2 cups white granulated sugar, …[$0.78]
- 3 large eggs, …[$0.69]
- 8 oz. cream cheese, softened and divided…[$2.00]
- 2 tsp. vanilla extract, …[$1.40]
- 3 cups all purpose flour, …[$0.69]
- 1 tsp. baking soda, …[$0.04]
- ½ tsp. baking powder, …[$0.02]
- 1 tsp. salt, …[$0.07]
- 2 tsp. cinnamon, …[$0.08]
- ½ tsp. nutmeg, …[$0.19]
- ½ tsp. ginger, …[$0.06]
- 2 cups carrots, shredded…[$0.15]
- 3 tbsp. brown sugar, …[$0.09]
- 1 tbsp. milk, …[$0.01]
Instructions
Pound Cake
- Preheat oven at 350°F and grease a Bundt pan.
- Cream butter and sugar together until completely blended smooth.
- Add eggs, vanilla, and 6 oz. cream cheese and blend until smooth.
- Add flour, baking soda and powder, and all the seasonings. Blend again until smooth.
- Fold in shredded carrots.
- Pour into a greased Bundt cake pan and bake at 350 °F for 60 minutes or until toothpick comes out clean.
Frosting
- Blend the remaining 2 oz cream cheese with 3 tbsp. brown sugar and a small splash of milk to thin it out but not too much.
- Put frosting in a plastic Ziploc bag and cut the tip off. Drizzle frosting over cooled cake and enjoy.