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–+ servings

Carrot Pound Cake

Classic buttery pound cake dessert made with fresh carrots and spices.
3.86 from 125 votes
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Prep Time 10 minutes
Cook Time 1 hour
Resting Time 1 hour
Total Time 2 hours 10 minutes
Course Dessert
Cuisine American
Servings 16 servings
Calories/Serving 365.26 kcal

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.

Nutrition

Calories: 365.26kcalCarbohydrates: 47.69gProtein: 4.91gFat: 17.65gSaturated Fat: 10.4gCholesterol: 85.6mgSodium: 388.19mgPotassium: 129.52mgFiber: 1.21gSugar: 28.59gVitamin A: 3273.72IUVitamin C: 0.94mgCalcium: 42.88mgIron: 1.42mg