Carrot Pound Cake Best

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan with butter and lightly dust with flour. Set aside.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.

3. In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Mix well with a hand mixer or a whisk until the mixture is smooth and well combined.

4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the batter.

6. Gently fold in the grated carrots and chopped walnuts (if using) until they are evenly distributed throughout the batter.

7. Pour the batter into the prepared loaf pan, spreading it out evenly.

8. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

9. Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer the cake to a wire rack to cool completely.

10. Once the cake has cooled, slice it into thick pieces and serve. You can enjoy it as is or with a dollop of whipped cream or a scoop of vanilla ice cream.