Carrot Pound Cake with Cream Cheese Glaze

Carrot Pound Cake with Cream Cheese Glaze

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 2 cups finely grated carrots
• 1/2 cup sour cream
• 1/2 cup chopped walnuts (optional)

For the Cream Cheese Glaze:

• 4 ounces cream cheese, softened
• 1 cup powdered sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract

Directions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a large bowl, beat the butter and sugar until light and fluffy, about 3-5 minutes.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Begin and end with the flour mixture. Mix until just combined.
6. Fold in the grated carrots and walnuts, if using.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
10. To make the glaze, beat the cream cheese until smooth. Gradually add powdered sugar, milk, and vanilla extract, beating until smooth and pourable.
11. Drizzle the cream cheese glaze over the cooled cake.

Prep Time: 20 minutes | Cooking Time: 65 minutes | Total Time: 85 minutes

Kcal: 380 kcal | Servings: 8 servings

Tips:

Use finely grated carrots for a tender texture and even distribution throughout the cake.

Chill the cream cheese before making the glaze to ensure a smooth and creamy consistency.