Carrot Pound Cake

Carrot Pound Cake
Carrot Pound Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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)

Directions

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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