How do I know when my pound cake is perfectly baked?

Your pound cake is ready when a toothpick inserted into the center comes out clean or with a few moist crumbs attached. The edges should also start to pull away from the pan slightly. This will take up to 65-75 minutes, depending on your oven.

Is there a difference between pound cake and regular cake?

Yes, pound cake traditionally has a denser texture due to a higher ratio of butter and eggs than regular cakes. It's also typically baked in a loaf pan, while regular cakes are lighter and typically baked in round pans.

Why is my pound cake not moist?

Your pound cake might not be moist if it was overbaked or if there wasn't enough fat or liquid in the batter. Ensure you measure ingredients (I always recommend using a digital kitchen scale!) accurately and start checking the cake's doneness towards the lower end of baking time to prevent drying out.

Do I need to peel carrots for carrot cake?

While it’s not necessary, the skin of the carrot tends to be dry and bitter. For best results, peel the carrots before grating or shredding.

Carrot Cake Pound Cake | The Sweet Occasion

Description

Old-fashioned carrot cake meets a refreshing, cake-like twist with this easy Carrot Cake Pound Cake recipe. Perfect for a weeknight treat, this pound cake topped with a luscious cream cheese glaze has all the warmth of traditional shredded carrots in a simple load with a light cake-light texture!

Ingredients

Scale

Carrot Cake Pound Cake

280 g (2 cups) all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
226 (1 cup) unsalted butter, at room temperature
110 g (1/2 cup) granulated sugar
110 g (1/2 cup) light brown sugar
4 large eggs, at room temperature
2 teaspoons pure vanilla extract
120 g (1/2 cup) buttermilk, at room temperature
180 g (1 1/2 cups) shredded carrots

Cream Cheese Glaze

30 g (2 ounces) cream cheese, at room temperature
1 tablespoon unsalted butter, at room temperature
60 g (1/2 cup) powdered sugar
2-3 tablespoons heavy cream or milk

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Instructions

Carrot Cake Pound Cake

Preheat the oven to 325°F/190°C. Line a 9x5-inch loaf pan with parchment paper so it hangs over the sides of the long edges.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
In a large bowl, using a hand-held or stand mixer fitted with the paddle attachment, beat the butter and sugars on medium speed until light and fluffy, about 3-4 minutes.
Mix in the eggs, one at a time, scraping down the sides and bottom of the bowl as needed.
Add the vanilla and mix to combine.
With the mixer on low speed and in three parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry ingredients. Beat until just combined.
Using a rubber spatula, gently fold in the shredded carrots.
Pour the batter into the prepared pan and bake for 65-75 minutes until the edges begin to pull from the sides of the pan and a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, and then transfer it to a wire rack to cool completely.

Cream Cheese Glaze

Using a hand-held mixer or stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium-high speed until light and fluffy.
With the mixer on low speed, add in the powdered sugar, beating until completely incorporated.
Add enough heavy cream until the desired consistency is achieved. Glaze the completely cake.

Notes

Storage: Keep unglazed cake covered at room temperature for up to 3 days or glazed cake refrigerated for up to 5 days.

Freezing: Glazed or unglazed cake can be frozen for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before decorating or serving.

Carrots: Grate fresh carrots for this recipe. Do not use pre-shredded carrots.

Add-Ins: If you’d like to add nuts, raisins, or coconut, use a combination of about 1 cup total add-ins.

Prep Time: 15 minutes
Cook Time: 65 minutes
Category: Cake
Method: Baking