CARROT  POUND CAKE

Rich, dense and ultra moist, this perfectly spiced carrot pound cake with a cream cheese glaze puts a tasty spin on a classic dessert.

Ingredients

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.

Readers love it!

I'm in love with this cake! The texture and flavours are just wonderful, will be making it for Easter for sure!

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