Description
A moist and flavorful Carrot Pound Cake that combines the sweetness of carrots with warm spices.
Ingredients
Scale
- 2 cups grated carrots
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 cups all-purpose flour
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 cup chopped walnuts (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a bundt pan.
- In a large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until well combined.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, combine the flour, baking powder, cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the grated carrots and walnuts, if using.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Notes
- For extra flavor, consider adding raisins or pineapple to the batter.
- This cake can be served plain or topped with cream cheese frosting.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg