Ingredients For the Cake: 2 ½ cups all-purpose flour 2 teaspoons baking powder ½ teaspoon baking soda 1 teaspoon cinnamon ½ teaspoon nutmeg ½ teaspoon salt 1 cup granulated sugar 1 cup light brown sugar, packed 4 large eggs 1 cup vegetable oil ½ cup unsweetened applesauce 2 teaspoons vanilla extract 2 cups grated carrots 1 cup crushed pineapple, drained 1 cup chopped pecans (optional) For the Cream Cheese Glaze: 4 ounces cream cheese, softened 2 cups powdered sugar 2 tablespoons milk (adjust for consistency) 1 teaspoon vanilla extract Topping: ½ cup chopped pecans (optional) Instructions 1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan or use a non-stick cooking spray. 2. Make the Cake Batter: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. In another bowl, combine the granulated sugar, brown sugar, eggs, vegetable oil, applesauce, and vanilla extract. Mix until smooth. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the grated carrots, crushed pineapple, and chopped pecans (if using). 3. Bake the Cake: Pour the batter evenly into the prepared Bundt pan. Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean. 4. Prepare the Cream Cheese Glaze: In a mixing bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar, followed by the milk and vanilla extract. Mix until the glaze is creamy and pourable. 5. Glaze and Decorate: Allow the cake to cool in the pan for 10 minutes, then invert it onto a wire rack. Once completely cooled, drizzle the cream cheese glaze over the cake. Sprinkle chopped pecans on top for added texture and flavor. 6. Serve and Enjoy: Slice and serve this moist and spiced Carrot Pound Cake, perfect for any celebration or dessert table!
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