Carrot Cake Pound Cake
A tender, spice-kissed pound cake studded with carrots and all the comforting flavours of classic carrot cake, perfect with a cup of something warm.
Ingredients
For the loaf
- 60 g unsalted butter
- 60 ml sunflower oil
- 100 g granulated sugar
- 110 g brown sugar
- 2 eggs
- 5 ml vanilla extract
- 155 g all-purpose flour
- 5 g baking powder
- 2.5 g baking soda
- 1.5 g salt
- 2.5 g ground cinnamon
- 1 g ground ginger
- 150 g freshly grated carrots
- 60 g chopped pecans
For the frosting
- 60 g unsalted butter at room temperature
- 115 g cream cheese at room temperature
- 2.5 ml vanilla extract
- A pinch of salt
- 240 g powdered sugar
Instructions
To make the loaf
- Preheat the oven to 180°C.
- Lightly grease a loaf tin (about 20×10 cm) and line it.
- In the bowl of your stand mixer, cream together the butter, oil, granulated sugar and 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.
- 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 make the frosting
- Beat the butter and cream cheese together until smooth and creamy.
- Add the vanilla, a pinch of salt and the icing sugar, mixing on low until soft, fluffy and spreadable.
- Spread or pipe over the cooled cake in generous swoops.