Description
A moist and delicious carrot pound cake topped with a rich cream cheese frosting.
Ingredients
Scale
For the Crust:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups grated carrots
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup chopped walnuts
- 8 ounces cream cheese
- 1/2 cup unsalted butter
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, mix together flour, sugars, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, combine the oil, eggs, and vanilla extract. Stir in grated carrots and chopped walnuts.
- Mix wet ingredients into the dry ingredients until just combined. Pour the batter into the prepared pan.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely.
- For the frosting, beat together cream cheese and butter until smooth. Gradually mix in powdered sugar and vanilla until frosting is creamy.
- Spread the cream cheese frosting over the cooled cake before serving.
Notes
You can customize the seasonings to taste.