Description
A moist and flavorful carrot pound cake with a rich cream cheese frosting.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups grated carrots
- 1 cup sugar
- 1 cup brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix flour, baking powder, baking soda, cinnamon, and salt.
- In another bowl, combine sugar, brown sugar, and vegetable oil. Add eggs one at a time, mixing well.
- Slowly add the dry ingredients to the wet ingredients.
- Fold in grated carrots and walnuts.
- Pour the batter into a greased loaf pan.
- Bake for 60-70 minutes or until a toothpick comes out clean.
- Let it cool before frosting.
Notes
- Store in an airtight container for up to a week.
- Can be frozen for up to three months.
- Substitute applesauce for oil for a lighter version.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: carrot pound cake, dessert, baking, cake recipe