Delicious Carrot Cake Pound Cake With Cream Cheese Frosting

Nothing ever beats a carrot cake pound cake in my heart! The moist crumb, the rich flavor and topped with that delicious cream cheese frosting, ah, this is what dreams are made of! After years of living in the UK, I must admit I have become a bit of a carrot cake snob, because I have tried my share, and let me tell you not every slice is made the same and had plenty of disappointments.

So I actually started baking it at home, tweaking the recipe, and this carrot cake pound cake really tops it off because it’s rich, moist, but still a bit dense and with a crunch given by the pecans.

What is carrot cake, and where is it from?

Carrot cake is one of my favourite cakes, and it’s one of those indulgent desserts where you get everything: a moist and soft crumb, a spiced and crunchy bite, topped off with a delicious cream cheese frosting.

Carrots have been used in sweet dishes for centuries, dating back to the Middle Ages. During this time, sugar and sweeteners were expensive and hard to come by, so people often turned to naturally sweet ingredients like carrots, beets, and parsnips to add sweetness to their food.

One of the earliest versions of carrot-based desserts comes from medieval Europe, where people made carrot puddings. The first known carrot cake recipe as we might recognise it today, appeared in the 18th century. Some sources suggest that carrot cake may have evolved from a Swiss carrot-based dessert called Rüeblitorte, which is still a popular treat in Switzerland today.

Carrot cake as we know it today became popular in Britain during World War II. Due to rationing, sugar was scarce, and people once again turned to carrots as a natural sweetener. After the war, carrot cake didn’t disappear: it started to gain traction as a nostalgic comfort food.

By the 1960s and 1970s, carrot cake had become wildly popular in the United States, particularly with the rise of health-conscious eating trends. People viewed carrot cake as a healthier dessert because of the carrots, despite the generous amount of sugar and cream cheese frosting that usually comes with it (Wikipedia).

What is a pound cake, and what’s the difference with a loaf cake?

A pound cake is traditionally a very dense, buttery, moist and rich cake. The texture was defined by the use of a pound of batter, sugar, eggs and flour to be baked (hence the name). Modern recipes tweak the ratios by using sour cream, yoghurt or baking powder (like we used in our carrot cake pound cake), but still keeping the cake rich and dense.

Instead, a loaf cake simply refers to the shape of the cake itself, so baked in a rectangular loaf tin. The recipe itself can be anything: banana bread, lemon cake, carrot cake, marble cake, or even a pound cake.

What will you love about this carrot cake pound cake recipe?

• it’s dense, rich and moist (typical of pound cakes);
• It’s easy to make and easy to frost;
• sprinkled with spices, filled with carrots and pecans.

What ingredients do I need to make moist carrot cake pound cake?

To make this carrot cake recipe, you will need:

• unsalted butter: it adds richness and helps create a soft, tender crumb;
• sunflower oil: it keeps the cake extra moist;
• granulated sugar: it sweetens the cake and helps give the carrot cake pound cake structure;
• brown sugar: it adds deeper caramel notes and extra moisture;
• eggs: they bind the ingredients together and help the cake rise;
• vanilla extract: it brings warmth and rounds out the flavours;
• all-purpose flour: helps form the base of the cake and gives it structure;
• baking powder: helps the cake rise;
• baking soda: it works with the other ingredients to create a soft, tender texture;
• salt: it balances the sweetness and enhances the flavours;
• cinnamon & ginger: they add the classic warm spices that carrot cake is known for;
• freshly grated carrots: they add natural sweetness, moisture, and that signature carrot cake pound cake texture, some recipes even call for pineapple to be added to add extra moisture too;
• chopped pecans: they give the loaf a pleasant crunch and nutty flavour.

For the cream cheese frosting, you will need:

• unsalted butter: it creates a rich, creamy base for the frosting;
• cream cheese: adds tanginess and the classic flavour of carrot cake frosting;
• vanilla extract: it softens and balances the sweetness;
• salt: helps sharpen the flavour and keeps the frosting from tasting overly sweet;
• powdered sugar: sweetens the frosting and gives it a smooth, fluffy texture.

How do I make the carrot cake pound cake?

To begin your carrot pound cake, preheat the oven to 180°C and lightly grease a cake pan (20×10 cm) and line it with parchment paper. In the bowl of your standing mixer, cream the butter, oil, granulated sugar and light brown sugar until soft and smooth (about 2 minutes).

Add the eggs one at a time, mixing gently after each, then stir in the vanilla. Proceed to add the flour, baking powder, baking soda, salt, cinnamon and ginger, mixing just until combined. Fold in the grated carrots and nuts until evenly distributed.

Spoon the batter into the prepared tin and smooth the top. Bake for 45–50 minutes, until golden, and a skewer inserted in the centre comes out clean. Let the cake rest in the tin for about 10 minutes, then carefully turn it out onto a wire rack to cool completely before frosting.

To prepare the cream cheese glaze, in the bowl of your standing mixer, beat the butter and cream cheese together until smooth and creamy. Add the vanilla, a pinch of salt and the powdered sugar, mixing on low until soft, fluffy and spreadable. Spread or pipe over the cooled cake in generous swoops. Enjoy your easy carrot cake pound cake!

Do you have more cake recipes to recommend?

Funny enough, we don’t have as many cake recipes as the rest of the sweet dessert, but these are our favourites:

• strawberry cake pots: this is a smaller version of what we have every time for Simona’s birthday since she was 2-3 years old, a classic so tasty you can’t get enough;
• mini carrot cakes: did I mention we are obsessed with one-person mini cakes? You might have realised and my other obsession has been carrot cake since I tried it first in the UK and let me tell you, I am a harsh judge of it and these are superb, moist and so tasty;
• matilda’s chocolate cake: fudgy, scrumptious and all you can ask of a delicious chocolate cake;
• no bake cheesecake: okay, not a cake as you would traditionally put it, but five ingredients and endless ways to garnish is always a yes from me;
• pistachio lemon cake loaf: I love a good loaf, and a combo of my favourite ingredients its yet another plus;
• matcha sponge cake: light, fluffy and so delicious, matcha flavoured, this is the it cake for every matcha girl around;
• torta tenerina: from our sister blog, this delicious fudgy chocolate cake with a nice crust on top;
• swiss almond cake: delicious, more dense than your usual cake but the texture will only help you taste better the almonds;
• burnt basque cheesecake: I know, another cheesecake? This was a big hit years ago and it’s actually coming back, simple and extra tasty;
• ricotta hotcakes: these are to die for, fluffy and the perfect breakfast treat that can get anyone out of bed;
• hazelnut and cold brew bundt cake: I took this from the very very old recipes we used to share in the beginning and still can remember we made this when I spent my summer holidays in London, working on the blog and savouring what the life of a teenager could do in a new city, drink too much coffee and eat the whole town while reading;
• chocolate cake: this is such a delicious chocolate cake with a sour cream frosting.

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