Scale

1 1/2 cups all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tsp ground cinnamon

1/4 tsp nutmeg

1/2 cup unsalted butter, softened

1/2 cup vegetable oil

1 cup granulated sugar

1/2 cup brown sugar

3 large eggs

1 tsp vanilla extract

1 1/2 cups finely grated carrots (about 3 medium)

1/2 cup crushed pineapple, drained

1/2 cup chopped walnuts or pecans (optional)

For Cream Cheese Glaze:

4 oz cream cheese, softened

1 cup powdered sugar

1–2 tbsp milk

1/2 tsp vanilla extract

1. Preheat oven to 350°F (175°C). Grease and flour a loaf or bundt pan.

2. In a bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

3. In another bowl, beat butter, oil, and sugars until light and fluffy.

4. Add eggs one at a time, then mix in vanilla.

5. Fold in dry ingredients just until combined.

6. Stir in carrots, pineapple, and nuts (if using).

7. Pour into prepared pan and smooth the top.

8. Bake for 50–60 minutes, or until a toothpick comes out clean.

9. Cool in pan for 10 minutes, then transfer to wire rack to cool completely.

10. For glaze: Beat cream cheese, powdered sugar, vanilla, and milk until pourable. Drizzle over cooled cake.

• Use freshly grated carrots for best texture and moisture.

• Store in fridge for up to 5 days; tastes even better the next day!

• Can be made in a bundt, loaf, or mini loaf pans.

Keywords: carrot pound cake recipe, moist carrot cake, homemade carrot loaf, cream cheese glaze cake