Eating a piece of carrot cake with a cup of coffee always gives me a feeling of luxury due to its super moist taste and unique texture. Juicy carrot flavor mixed with crunchy walnut texture makes the perfect pound cake good for high tea time. The fact that carrot pound cake doesn’t even need any butter, milk or yogurt indeed makes baking super easy and time-saving and it surely is!
Prep Time: 15 min
Bake Time: 42 min at 170 Celsius (Convection oven)
– Bread: All purpose flour 170g, brown sugar 85g, granulated sugar(white sugar) 85g, canola oil 140g, chopped walnut 55g, grated carrots 200g, 2 eggs, vanilla extract 1 tsp, cinnamon powder 1 tsp, nutmeg 1/4 tsp(optional), baking powder 1 tsp, baking soda 1/2 tsp, a pinch of salt
– Icing: Cream cheese 120g, butter 55g, powdered sugar 60g, vanilla extract 1 tsp
Preparation: Using cheese grater, grate all he carrots and sift dry ingredients twice
1. Put sugar and eggs in a stand mixer and mix them for 2 minutes at low-medium speed.
2. Add canola oil little by little and mix well for about 1 minute.
3. Add grated carrots and mix roughly. Carrots are incorporating well in the mixture.
4. Add the pre-sifted dry ingredients (flour, baking powder, baking soda and cinnamon powder, nutmeg and salt) and mix roughly until no trace of white dry part is visible.
5. Add walnut to the above prepared mixture
6. Pour the batter into the prepared pound pan and bake at 170C (Convection oven) for about 40-45 min(I did exact 42 min) in the preheated oven.
7. Let cool for 10 minutes and then remove the pound cake from the pan and place on a cooling rack to finish cooling.
Crispy outside, super moist inside, crunchy walnut texture all contribute to the success of this carrot pound cake!
As I grated carrots, colors of the carrots are not clearly visible in this bread but the very sweetness and flavor of the carrots are all intact. So my son who isn’t really a big fan of vegetables devoured this bread without knowing that he’s actually eating plenty of carrots, haha.
I am enjoying my carrot cake together with a homemade burdock tea from my neighbor friend and it is truly a heaven!
I didn’t do cream cheese icing part as bread itself has enough sweetness coming from the natural juicy carrot flavor. But if you want something extra, try making this cream cheese icing following the steps below.
- Put room temperature cream cheese, butter and vanilla extract into the mixer and mix well until they become creamy for about 1 minute.
- Add powdered sugar and mix well.
- Add a pinch of salt or lemon juicy for a zest.
Thanks for reading my post and my next post is about homemade basil pesto sauce.