Carrot Pound Cake
Sunday, March 28, 2010 at 9:31AM
I couldn’t resist buying these stunning Daucus Carotas. For one thing they were just beauties, sitting there at Farmer Joe’s stand at the Food and Wine Fest a couple of weeks ago looking all orange and purple and happy. Talk about delicious, slightly roasted with a touch of salt – that was it.
I did have a few bunches leftover and they were not going to waste. Enter the Better Homes and Gardens Ultimate Desserts magazine – I need another cooking magazine like a fish needs a bicycle but I HAD to have this one and was inspired by pretty much every recipe - It’s not often you pick up a magazine and can say that.
I looked at those little stunners and thought – hmmm, you all would be delish and look great in a carrot pound cake. Not just any pound cake a sour cream pound cake.
I decided to go all out for my little edible apiaceae and this is what I came up with. Proceed with caution!
Ingredients
Makes 1 Bundt cake
1 cup butter
6 eggs
1 cup sour cream (only Daisy Brand in this kitchen)
3 cups flour
½ teaspoon baking powder ¼ teaspoon baking soda
2 cups sugar
3 cups shredded carrots
1 ½ teaspoon vanilla
Pre-heat oven to 325°F
Let butter, eggs, and sour cream stand at room temperature for 30 mins. Grease and lightly flour one Bundt cake pan. In a medium bowl whisk flour, baking powder and baking soda. Set aside.
In the bowl of a stand mixer fitted with a flat paddle beat butter on high speed for one minute. Reduce speed to medium, add in sugar ½ cup at a time and beat for 10 minutes until light and fluffy – don’t skimp on the time! Reduce speed to low. Alternating, add shredded carrots ½ cup at a time and eggs one at a time, beating until well incorporated. Scrap the side of mixing bowl frequently. Keeping the speed on low, alternate, adding the flour mixture and sour cream to bowl. Mix until just combined and smooth.
Pour batter into prepared pan, spreading evenly. Bake for 60-70 minutes until a tester inserted comes out clean.
Let cool for 10 minutes in pan on wire rack. Remove and cool completely.
It’s All Delicious Notes: I had an after thought...the grated peel from an orange would be delicious in this cake. Also, inspiration thanks to Farmer Joe from Savannah, his carrots and that damn dessert magazine that keeps calling me.
carrots, pound cake, sour cream in cake, carrots, dessert
Reader Comments (4)
Yummmmy..........looks and tastes just like my Mom's sour cream pound cake recipe WITH an extra bonus of the carrots......thanks for being so creative and for over buying carrots so you had to figure out something to do with them!! A great new Easter dessert tradition!
It didn't last long! Off to the farmers market again today. Hope Farmer Joe doesn't sell out before I can get my hands on them! Thanks for stopping by Rebecca!
With a surplus of Easter carrots, I'm off to make this today ... looks wonderful! I have several carrot cake recipes but none for a pound cake. Thank you for sharing!
very nice; looks yummy but your first image seems to tell me that ingredients may be missing from the recipe tho' I suppoe the dark chunks could be chopped carrot.