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.
1
Beat the brown sugar, white sugar, butter, vanilla extract and almond extract in a separate large mixing bowl until light and fluffy.
2
After creaming together the sugars and butter, beat in the eggs one at a time just until combined. No need to overmix.
3
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.
4
Stir in the grated carrots, shredded coconut, crushed pineapple and toasted walnuts. The batter is now ready.
5
Generously grease and flour a 12-cup bundt pan. Spoon the batter into the pan and bake until a long skewer comes out clean.
6
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!