Carrot Pound Cake Recipe

A slice of carrot pound cake with nuts and white icing graces the plate, while the whole cake sits enticingly in the background.

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Cake mix carrot cake pound cake recipes are here! Best dessert with shredded carrots and a cream cheese filing that bakes in the oven to moist like Nothing Bundt Cakes style.

Prep Time15

Cook Time1

Course: Dessert

Cuisine: American

Keyword: bundt cake, carrot, pound cake

Servings:

Author: Justine

Equipment

1 bundt pan
2 bowls
1 mixer

Ingredients

1 box cake mix carrot or spice cake mix flavor
1/2 cup pineapple crushed and drained
4 large eggs
2 cup carrots peeled and grated over a paper towel, fold over to remove moisture
1 tsp cinnamon
1/2 tsp nutmeg
1 cup cream cheese frosting

Instructions

Preheat your oven to 325° F or 163° C. Grease and flour a bundt pan. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
In a large mixing bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in grated carrots, crushed pineapple, and chopped nuts (if using, use 1/2 cup chopped). Pour the batter into the prepared bundt pan, spreading it evenly.
Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
** You can also fill 2 loaf pans instead which will bake at 350 degrees F. for 40-45 minutes.

Notes

How to grate carrots for a cake

First fold a few paper towels and place on the bottom of the opening. Peel the skin of the carrot off with a peeler, discard. Grate, then lift up and roll the shreds inside the towels. Press down gently to remove as much of the moisture as you can so it doesn't make the baked goods too dense.

Nutrition