Carrot Pound Cake with Cream Cheese Glaze

A moist, rich pound cake packed with fresh carrots, warm spices, and topped with a smooth cream cheese glaze. Perfect with tea or coffee.

Ingredients

For the Carrot Pound Cake:

• 2 cups all-purpose flour
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• ¼ teaspoon nutmeg (optional)
• 1 cup unsalted butter, softened
• 1½ cups sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 cup sour cream or plain yogurt
• 2 cups finely grated carrots
• ½ cup chopped walnuts or pecans (optional)

For Cream Cheese Glaze:

• 4 oz (115 g) cream cheese, softened
• ½ cup powdered sugar
• 2–3 tablespoons milk
• 1 teaspoon vanilla extract

Instructions

1. Prepare the oven:
   Preheat oven to 175°C (350°F). Grease and flour a loaf pan or bundt pan.
2. Mix dry ingredients:
   In a bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. Make the batter:
   Beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
   Add the dry ingredients slowly, alternating with sour cream. Fold in grated carrots and nuts.
4. Bake:
   Pour batter into the prepared pan. Bake for 55–70 minutes until a toothpick inserted in the centre comes out clean.
5. Prepare glaze:
   Beat cream cheese, powdered sugar, milk, and vanilla until smooth and creamy.
6. Finish:
   Cool the cake completely, then drizzle the cream cheese glaze over the top.

Tips for the Best Carrot Pound Cake:

• Grate carrots finely so they blend into the cake and keep it moist.
• Do not overmix after adding flour; it keeps the cake soft.
• Let the cake rest overnight for even better flavour.
• Add raisins, coconut, or extra nuts for a bakery-style version.

Storage: Keep covered in the refrigerator for up to 5 days. Bring to room temperature before serving for the best texture.