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Whit’s Carrot Pumpkin Ginger Yogurt Pound Cake Recipe

This cake is very moist and colorful with a snappy cinnamon ginger taste. The addition of grated carrots add great texture. This recipe calls for plain yogurt, but buttermilk can be substituted, if desired.

Prep: 20 minutes | Cook: 60 minutes | Yield: 1 large bundt cake

Carrot Pumpkin Ginger Yogurt Pound Cake


  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 6 large eggs
  • 2 teaspoons vanilla
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 3/4 cup plain yogurt
  • 1 15-ounce can pure pumpkin
  • 1 cup finely grated carrots


  • 4 tablespoons unsalted butter
  • 3 tablespoons brown sugar
  • 3 tablespoons heavy whipping cream
  • 1/2 cup powdered sugar
  • 1/4 teaspoon vanilla


  1. Preheat oven to 325°F. Grease and flour a 12-cup bundt cake pan.
  2. In large mixing bowl, beat together butter and sugars on medium-high speed until light and fluffy, about 4 minutes. Beat in eggs, one at a time, scraping down bowl as needed. Beat in vanilla. Set aside.
  3. In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, and ginger. Set aside.
  4. In another medium bowl, whisk together yogurt, and pumpkin puree.
  5. With mixer on low, add flour mixture to butter mixture in three additions, alternating with two additions of the pumpkin mixture. Scrape down bowl as needed. Fold in carrots.
  6. Spoon cake into prepared pan. Smooth top and firmly tap pan on a flat surface several times to remove air bubbles.
  7. Bake 55 to 60 minutes until a toothpick or knife inserted in center of cake comes out clean. Let cool for about 10 minutes before removing cake from pan to rack to cool completely.
  8. To prepare glaze, place butter, sugar, and whipping cream in a small saucepan. Bring to boil. Continue to boil for 1 minute. Remove from heat and sift in the powdered sugar. Whisk until smooth. Let stand for about 15 minutes. Stir in vanilla and drizzle over cooled cake.

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