The carrot pound cake is perfect for breakfast or snack, prepares very quickly and is also without butter and dairy, so perfect for those who are intolerant.
Sweet enough, very soft and keeps in a food bag for 3 or 4 days, if you want to make it even richer you can replace 50 grams of all-purpose flour with the same amount of almond flour and add some sliced almonds on top, unfortunately, I am allergic, so in my house, no almond flour or sliced almonds.
Below, I leave you other delicious and simple sweet ideas for snack or breakfast, and then let’s immediately go under the photo as always to find out how to make the Carrot Pound Cake!!
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 10 Minutes
- Portions: 6People
- Cooking methods: Electric Oven, Air Frying
- Cuisine: Italian
- Seasonality: All Seasons
What You Need to Make Carrot Pound Cake
- 2 cups all-purpose flour
- 12 oz carrots (net weight)
- 3 eggs (large)
- 3/4 cup sugar
- Half packet baking powder
- 1/2 cup sunflower oil
- 1 tablespoon lemon zest (grated)
Tools
- 1 Pound Cake Mold
- 1 Chopper
- 1 Bowl
- 1 Spatula
How to Make Carrot Pound Cake
Using a chopper or food processor, finely chop the carrots after peeling and removing the ends.
In a large bowl, place the eggs along with the sugar and sunflower oil, then stir with a rubber spatula to blend.
Add the sifted flour along with the baking powder, and fold everything together with the spatula.
Finally, add the grated lemon zest and carrots, mixing well.
Meanwhile, preheat the oven to 356°F (static mode), grease and flour a pound cake mold of 11 inches.
You can also line the mold with parchment paper to avoid using butter.
Pour the carrot pound cake mixture into the mold and bake on the center rack of the oven for 35/40 minutes.
After the time has passed, perform the toothpick test; it should come out dry, then remove from the oven and let cool before taking it out of the mold.
Storage tips and variations for Carrot Pound Cake
If you want, you can replace 50 grams of all-purpose flour with the same amount of almond flour.
You can further enrich the pound cake by adding chopped almonds inside or sliced almonds on top before baking.
If you like, instead of lemon zest, you can add 1 teaspoon of cinnamon powder.
Store the pound cake inside a food bag or a cake container for 3 or 4 days.
