Considering my love of carrot cake, I cannot believe how long it has taken me to make a carrot pound cake. I've made so many flavors over the years, but somehow this one slipped through the cracks. No worries- it is here now!

Pound cake is so named due to the original ingredients. I don't think you'll need a pen for this one...

• 1 lb. sugar
• 1 lb. butter
• 1 lb. flour
• 1 lb. eggs

My healthier version features only 1/2 cup of brown sugar, 1/4 of a pound of butter (1 stick), 1 1/2 cups of flour, and 3 eggs. Maybe it's not as easy to remember, but it's bursting with flavor and so much friendlier on one's waistline!

Normally, I would say cream cheese icing is a definite no-brainer, but this cake is so moist and delicious...dare I say it is not needed! But, feel free to add one if you would like. I don't think a little cream cheese ever hurt anyone.

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Basic Gluten Free Pound Cake Ingredients

A few years ago, I came up with a gluten free pound cake recipe. With each new flavor, I make a few additions and adjustments. These are the staple ingredients.

Butter: A pound cake staple...but I only use 1/4 of a pound.

Brown Sugar: This is a staple in my kitchen.

Eggs: Another pound cake staple. Years ago, I often used 2 eggs. Now, it's usually 3.

Vanilla

Baking Soda

Baking Powder

Milk/Liquid: I often use milk, but sometimes juice.

Yogurt: This helps to keep the pound cake moist.

Gluten Free Flour Blend: This changes each time...usually based on what's readily available in my pantry. Most often, I use oat, almond, and cassava or tapioca flour.

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