Carrot pound cake

4 servings
15 min
50 min
Very Easy


Number of serving: 4
3/4 cup butter

1/2 cup + 2 tablespoons brown sugar, packed

1/2 cup white sugar

2 medium eggs

1/2 teaspoon vanilla

1 1/4 cups all purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon cinnamon powder

1 1/2 cups grated carrots

1/2 cup crushed pineapple, well drained

1/2 cup raisins

1/2 cup toasted cashew nuts

1/4 cup dessicated coconut


  • Preheat oven to 350 deg Celcius (180 deg F)Grease and line baking pan. If using muffin tray, you can use paper cups, no need to grease.
  • Mix flour, baking soda, salt and cinnamon. Set aside.Cream butter and sugar until light. Add eggs one at a time mixing for about 20 seconds each addition. Add vanilla.
  • Add the flour mixture and mix until just blended. DO NOT OVERMIX. With a spatula, fold in the carrots, pineapple, raisins, dessicated coconuts and nuts.
  • Bake for 40-50 minutes for cake and 25-30 minutes for cupcake. Frost with Cream Cheese Frosting, as desired.


Carrot Pound Cake, photo 1
Carrot Pound Cake, photo 2


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