Carrot Pound Cake Recipe

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Carrot Pound Cake is a delightful twist on the classic pound cake, combining rich buttery flavors with the natural sweetness of carrots. This moist and tender cake is perfect for dessert or as a sweet addition to your afternoon tea. With a velvety glaze drizzling down the sides and charming carrot-themed sprinkles on top, this cake is as beautiful as it is delicious.

The warm flavors of vanilla and hints of spice blend perfectly with the subtle carrot sweetness, creating a comforting treat ideal for holidays, gatherings, or simply satisfying a craving. Whether you’re an experienced baker or a beginner in the kitchen, this Carrot Pound Cake recipe is sure to impress.

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Ingredients for this Carrot Pound Cake

For the Cake:

• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 1 ½ cups grated carrots

For the Glaze:

• 1 cup powdered sugar
• 2-3 tablespoons milk
• 1 teaspoon vanilla extract

For Decoration:

• Orange-colored sprinkles or carrot-themed decorations

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Step 1: Prepare the Cake Batter

Preheat your oven to 350°F (175°C) and grease a 9-inch bundt pan thoroughly with butter or non-stick spray. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this dry mixture aside.

In a large mixing bowl, beat the butter and sugar together using an electric mixer on medium speed until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Next, gradually add the dry flour mixture to the wet ingredients, alternating with the sour cream. Start and end with the dry ingredients, mixing just until combined. Finally, fold in the grated carrots to create a rich, thick batter.

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Step 2: Bake the Cake

Pour the batter into your prepared bundt pan, smoothing the top with a spatula. Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.

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Step 3: Prepare the Glaze

In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency by adding more milk if needed. The glaze should be thick but pourable.

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Step 4: Decorate and Serve

Once the cake has cooled, drizzle the glaze generously over the top, allowing it to flow naturally down the sides. Add your orange-colored sprinkles or carrot-themed decorations for a festive touch.

Let the glaze set for about 10 minutes before slicing and serving. Enjoy this delightful Carrot Pound Cake with your favorite beverage!

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Storage Instructions

To keep your Carrot Pound Cake fresh and delicious:

• Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days.
• Refrigerator: For longer storage, place the cake in an airtight container and refrigerate for up to 1 week. Bring it to room temperature before serving for the best flavor.
• Freezer: To freeze, wrap the cake tightly in plastic wrap followed by a layer of foil. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before serving.

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Estimated Nutrition

Per slice (based on 12 servings):

• Calories: ~350 kcal
• Carbohydrates: 48g
• Protein: 4g
• Fat: 16g
• Saturated Fat: 9g
• Cholesterol: 90mg
• Sodium: 200mg
• Sugar: 35g
• Fiber: 1g

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Frequently Asked Questions

1. Can I use pre-shredded carrots?

Yes, but freshly grated carrots offer better moisture and texture for the cake.

2. Can I add nuts or raisins to this recipe?

Absolutely! Add about ½ cup of chopped walnuts or raisins for extra texture and flavor.

3. How do I prevent my cake from sticking to the pan?

Grease the bundt pan generously with butter or non-stick spray, and dust it lightly with flour to ensure easy release.

4. Can I use cream cheese glaze instead?

Yes, a cream cheese glaze pairs wonderfully with this cake. Just replace the milk in the glaze with softened cream cheese and adjust the consistency as needed.

5. How can I make this cake more festive?

Consider adding orange zest to the batter or dyeing some of the glaze for a vibrant finish.

6. Is this cake suitable for cupcakes or loaf pans?

Yes! Bake in lined muffin tins for 18-20 minutes or in a loaf pan for 45-50 minutes.

7. Can I reduce the sugar for a less sweet cake?

You can reduce the sugar by ½ cup without affecting the cake’s texture too much.

8. What’s the best way to cut clean slices?

Use a sharp, serrated knife and clean it between cuts for neat and tidy slices.

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