Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or a 10-inch Bundt pan.
Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
Cream the Butter and Sugar:
In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes using an electric mixer.
Add the Eggs and Vanilla:
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Incorporate the Dry Ingredients and Carrots:
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the grated carrots and sour cream until evenly distributed. If you’re adding nuts, fold them in at this point as well.
Bake the Pound Cake:
Pour the batter into the prepared pan and spread it out evenly.
Bake for 55-65 minutes, or until a toothpick inserted into the center of the cake comes out clean. If the cake is browning too quickly on top, cover it loosely with aluminum foil and continue baking.
Cool the Cake:
Once baked, remove the cake from the oven and let it cool in the pan for 10-15 minutes. Then transfer the cake to a wire rack to cool completely.
Prepare the Cream Cheese Glaze:
In a medium bowl, beat the softened cream cheese and butter until smooth and creamy.
Add the vanilla extract and powdered sugar, and continue to beat until smooth.
Gradually add milk, a tablespoon at a time, until you reach your desired glaze consistency. It should be thick but pourable.
Glaze the Cake:
Once the cake has cooled completely, drizzle the cream cheese glaze over the top, allowing it to drip down the sides.
Serve:
Slice and serve this moist and flavorful carrot pound cake with a cup of coffee or tea. Enjoy!
Serving and Storage Tips:
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