Rich, dense and ultra moist, this perfectly spiced carrot pound cake with a cream cheese glaze puts a tasty spin on a classic dessert.
Walnuts Flour Spices Baking powder & soda Salt Brown sugar White sugar Butter Vanilla & almond extracts Eggs Buttermilk Carrots Coconut Crushed pineapple
Stir together flour, spices, baking powder, baking soda and salt. Sift into another bowl and set aside.
Beat the brown sugar, white sugar, butter, vanilla extract and almond extract in a separate large mixing bowl until light and fluffy.
After creaming together the sugars and butter, beat in the eggs one at a time just until combined. No need to overmix.
Now beat in some of the flour and then beat in some of the buttermilk. Repeat until you add all the flour and buttermilk, ending with the buttermilk.
Stir in the grated carrots, shredded coconut, crushed pineapple and toasted walnuts. The batter is now ready.
Generously grease and flour a 12-cup bundt pan. Spoon the batter into the pan and bake until a long skewer comes out clean.
For the perfect finishing touch, drizzle with some cream cheese glaze. Cut yourself a slice and enjoy every delicious bite.
I'm in love with this cake! The texture and flavours are just wonderful, will be making it for Easter for sure!