The carrot pound cake recipe is a quick, easy, and moist pound cake that’s perfect for those who want to sneak vegetables into their diet.
The secret ingredient in this recipe is a whole cup of grated carrots. This gives the cake a delicious taste and texture you won’t find in any other cake.
The first recorded carrot pound cake was created in the United States in the early 1900s.
Contents
How To Prepare Carrot Pound Cake Recipe?
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Serves: 12 people
Ingredients Carrot Pound Cake Recipe:
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups grated carrots
- ½ cup crushed pineapple, drained
- ½ cup chopped walnuts or pecans (optional)
How To make:
1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
3. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy.
4. Add the eggs to the butter-sugar mixture one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined.
6. Fold in the grated carrots, crushed pineapple, and chopped walnuts or pecans (if using), ensuring they are evenly distributed throughout the batter.
7. Pour the batter into the prepared loaf pan, spreading it evenly.
8. Bake in the preheated oven for about 60-70 minutes, or until a toothpick inserted into the center comes out clean.
9. Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer the cake onto a wire rack to cool completely.
Optional: Once the cake has cooled, you can frost it with cream cheese frosting or dust it with powdered sugar for added sweetness and decoration.
Nutrition Facts Of Carrot Pound Cake Recipe
| Nutrition | Amount |
|---|---|
| Calories | 284 |
| Fat | 15g |
| Carbs | 37g |
| Protein | 3g |
| Fiber | 1g |
| Sugar | 24g |
How Do You Make Pound Cake Moist?
The trick to moist-pound cakes is a high proportion of water in the batter. The more water there is, the less flour you need to use to make the cake.
Adding grated carrots will add moisture to your cake as well.
Why Does Carrot Cake Use Oil Instead Of Butter?
Butter contains about 16% water, which will not contribute to the moistness of your cake. Instead, opt for a lighter oil like canola oil.
Carrot tastes amazing with chocolate, but you can also try it with other flavor combinations like lemon and orange.
Why Do Pound Cakes Crack On Top?
Pound cakes are typically very dry and full of eggs, so it is important to ensure that your batter isn’t too thick.
Proofing the batter will cause it to thicken and create gluten, making for a denser cake.
Making sure your oven reaches a temperature of 350 degrees Fahrenheit will also help prevent cracking.
How Long Should You Beat A Pound Cake?
While most cakes only require 3 to 5 minutes of beating, pound cake needs much more. It’s best to beat it for 10 minutes at a medium speed.
This will give your batter air bubbles, making the cake soft and moist when it cooks.
Does Adding Pudding Make A Cake Moist?
No, there are no shortcuts when it comes to the moist cake. The only way to ensure the cake is moist is to add a significant amount of water and beat your batter vigorously.
How To Store Recipe For Carrot Pound Cake?
If you want to keep your cake for longer than a day, wrap it well in plastic and store it in the refrigerator. It will keep for up to five days.
You can also freeze carrot pound cake, as long as you ensure it has completely cooled first.
Conclusion
This recipe for carrot pound cake is a favorite of many individuals. One major reason is that it’s simple, although you will need some cheap dairy products to make this recipe.
This recipe is also different from other recipes because of the addition of carrots. You can always try this recipe if you still want to eat cakes but avoid dairy.
