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Carrot Pound Cake


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  • For the Cake
  • 1 cup butter, softened
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 4 eggs
  • 2 tablespoons lemons, zest of
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla extract (or pineapple, almond, or lemon)
  • 2 tablespoons lemon juice
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 ⁄4 teaspoon ground cloves
  • 1 ⁄4 teaspoon nutmeg
  • 1 ⁄4 teaspoon ginger
  • 2 cups grated carrots
  • 1 cup raisins
  • 1 cup chopped walnuts
  • For the Frosting
  • 4 ounces cream cheese, softened
  • 3 tablespoons powdered milk
  • 6 tablespoons water
  • 2 cups icing sugar
  • 1 ⁄2 teaspoon cream of tartar
  • 1 teaspoon vanilla extract (or pineapple, almond, or lemon)



Step 1

In a large bowl, cream butter and sugars
Add eggs, one at a time, beating well after each
Add lemon zest, oil, extract and lemon juice
Combine dry ingredients; gradually add to wet mixture
Stir in carrots, raisins, and nuts
Pour into a bundt pan that has been greased well
Bake at 325 degrees F for 50-60 minutes or until a toothpick inserted near the center comes out clean
Cool for 10 minutes, carefully remove from pan and pour on glaze while cake is still warm
For the glaze, in a mixing bowl, beat the cream cheese, icing sugar, cream of tar tar, powdered milk, water, and extract until smooth
Mixture should be quite thick
Pour over warm cake letting glaze drip down the sides
Cool to room temperature before serving

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Carrot cake frosting (mom) THE ULTIMATE LAYERED CARROT CAKE