carrot pound cake


Here's a recipe that will curb any sweet craving without feeling completely guilty since you're getting some fiber and beta-carotene. 

carrot pound cake
  • 1 cup butter
  • 1 egg
  • 1 cup sour cream
  • 3 cups flour
  • ½ teaspoon baking powder 
  • ¼ teaspoon baking soda
  • 2 cups sugar
  • 3 cups shredded carrots
  • 1-½ teaspoon vanilla
  1. Pre-heat oven to 325°F
  2. 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.
  3. 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.  Add shredded carrots ½ cup at a time and egg, 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. 
  4. Pour batter into prepared pan, spreading evenly.  Bake for 70 minutes or until a tester inserted comes out clean.
  5. Let cool for 10 minutes in pan on wire rack.  Remove and cool completely. 


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