The manufacturing procedure is really simple, you simply need to comply with the techniques that we have actually created on this web page. The following are the stages of how to prepare Carrot Pound Cake.
Okay, lets get back to this recipe…I think I got a bit side tracked. This recipe was found by me on Pinterest the other day when I was looking for, more than likely, something else. There was leftover carrots in the fridge and we all love carrot cake in this house. So it seemed to be a perfect recipe. There isn’t much more to say about it but that it has a carrot cake taste with cinnamon, nutmeg, and ginger made into a dense and buttery pound cake batter. Not to mention, the added cream cheese in the batter of the cake makes a creamier and softer tasting pound cake.
Ingredients
- 2 sticks butter softened…[$2.00]
- 2 cups white granulated sugar …[$0.78]
- 3 large eggs …[$0.69]
- 8 oz. cream cheese softened and divided…[$2.00]
- 2 tsp. vanilla extract …[$1.40]
- 3 cups all purpose flour …[$0.69]
- 1 tsp. baking soda …[$0.04]
- 1/2 tsp. baking powder …[$0.02]
- 1 tsp. salt …[$0.07]
- 2 tsp. cinnamon …[$0.08]
- 1/2 tsp. nutmeg …[$0.19]
- 1/2 tsp. ginger …[$0.06]
- 2 cups carrots shredded…[$0.15]
- 3 tbsp. brown sugar …[$0.09]
- 1 tbsp. milk …[$0.01]
Instructions
- Pound Cake
- Preheat oven at 350 degrees F.
- Cream butter and sugar together until completely blended smooth.
- Add eggs, vanilla, and 6 oz. cream cheese and blend until smooth.
- ………………………
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