Carrot Pound Cake with Cream Cheese Glaze

A Moist, Classic Dessert with Old-Fashioned Comfort

There’s something deeply comforting about carrot cake. Maybe it’s the warmth of cinnamon and nutmeg, the subtle sweetness of carrots, or the way it feels equally at home on a holiday table or next to a simple afternoon cup of coffee. Now imagine taking all of that cozy charm and wrapping it into the dense, buttery richness of a pound cake. That’s exactly what this Carrot Pound Cake with Cream Cheese Glaze delivers.

This recipe combines the best of two worlds: the nostalgic flavors of traditional carrot cake and the luxurious crumb of a classic pound cake. It’s sturdy enough to slice beautifully, moist enough to stay fresh for days, and elegant enough to serve at celebrations—yet easy enough to bake just because you’re craving something special.

Whether you’re a seasoned baker or someone who enjoys taking things slow in the kitchen, this carrot pound cake is a recipe you’ll come back to again and again.

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Why You’ll Love This Carrot Pound Cake

Before we dive into the details, let’s talk about what makes this cake truly stand out.

• Ultra-moist texture thanks to freshly grated carrots and a rich butter base

• Warm spice flavor without overpowering sweetness

• Dense yet tender crumb that slices cleanly

• Simple cream cheese glaze that adds tangy sweetness without heaviness

• Perfect for any occasion, from brunch to holidays to gifting

Unlike traditional layered carrot cake, this version is less fussy, more refined, and incredibly versatile.

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The Story Behind Carrot Cake

Carrot cake has a surprisingly long history. Carrots were once used as a natural sweetener in European desserts when sugar was scarce or expensive. Over time, carrot-based cakes evolved into the spiced, cream-cheese-topped classic we know today.

Pound cake, on the other hand, dates back to the 18th century and earned its name from the original formula: a pound each of butter, sugar, eggs, and flour. While modern recipes have lightened things up, the essence remains—a rich, buttery cake with a fine crumb.

This recipe marries those two traditions into a dessert that feels both nostalgic and modern.

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Ingredients Overview

For the Carrot Pound Cake

Each ingredient plays an important role in flavor and structure.

• Unsalted butter – Provides richness and classic pound cake flavor

• Granulated sugar & brown sugar – A mix gives sweetness and moisture

• Large eggs – Structure and richness

• All-purpose flour – Balanced texture

• Freshly grated carrots – Moisture, sweetness, and texture

• Baking powder – Gentle lift

• Ground cinnamon, nutmeg, and ginger – Warm spice blend

• Salt – Enhances flavor

• Vanilla extract – Rounds out sweetness

• Optional add-ins: chopped walnuts or pecans

For the Cream Cheese Glaze

• Cream cheese – Tangy and smooth

• Powdered sugar – Sweetens without grit

• Milk or heavy cream – Adjusts consistency

• Vanilla extract – Flavor balance

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Choosing the Right Carrots

For the best flavor and moisture, always use fresh whole carrots, not pre-shredded ones. Pre-shredded carrots are often dry and thick, which can affect the cake’s texture.

Grate your carrots finely using the small holes on a box grater or a food processor. This allows them to melt seamlessly into the batter while still adding moisture.

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Equipment You’ll Need

• Bundt pan or loaf pan

• Electric mixer (stand or hand)

• Mixing bowls

• Box grater or food processor

• Rubber spatula

• Cooling rack

A bundt pan gives this cake a beautiful presentation, but loaf pans work just as well.

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Carrot Pound Cake Recipe

Ingredients

Cake

• 1 cup (226 g) unsalted butter, softened

• 1 cup granulated sugar

• ½ cup brown sugar, packed

• 4 large eggs, room temperature

• 2 ½ cups all-purpose flour

• 2 teaspoons baking powder

• 1 teaspoon ground cinnamon

• ½ teaspoon ground nutmeg

• ¼ teaspoon ground ginger

• ½ teaspoon salt

• 2 cups finely grated carrots

• 1 teaspoon vanilla extract

• ½ cup chopped nuts (optional)

Cream Cheese Glaze

• 4 oz cream cheese, softened

• 1 cup powdered sugar

• 2–3 tablespoons milk or cream

• ½ teaspoon vanilla extract

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Step-by-Step Instructions

1. Prepare Your Pan and Oven

Preheat your oven to 325°F (165°C). Grease your bundt or loaf pan thoroughly, making sure to coat every crevice. Lightly flour the pan or use a baking spray with flour.

2. Cream the Butter and Sugars

In a large mixing bowl, beat the softened butter until smooth and creamy. Add the granulated sugar and brown sugar, then beat for 3–4 minutes until light and fluffy. This step is crucial for incorporating air into the batter.

3. Add the Eggs

Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl to ensure even mixing.

4. Mix the Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, and salt. This ensures the spices and leavening are evenly distributed.

5. Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the butter mixture, mixing on low speed just until combined. Do not overmix—this keeps the cake tender.

6. Fold in Carrots and Vanilla

Using a spatula, gently fold in the grated carrots, vanilla extract, and nuts if using. The batter will be thick, which is exactly what you want.

7. Bake

Pour the batter into the prepared pan and smooth the top. Bake for 60–75 minutes, depending on your pan size, until a toothpick inserted in the center comes out clean.

8. Cool

Allow the cake to cool in the pan for 15 minutes, then carefully turn it out onto a wire rack to cool completely before glazing.

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Making the Cream Cheese Glaze

1. Beat the softened cream cheese until smooth.

2. Add powdered sugar and vanilla extract.

3. Gradually add milk or cream until the glaze reaches a pourable consistency.

Drizzle generously over the cooled cake, letting it cascade naturally down the sides.

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Tips for the Perfect Pound Cake

• Room-temperature ingredients mix more evenly

• Don’t overmix once flour is added

• Use a low oven temperature for even baking

• Let the cake cool fully before glazing

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Variations and Add-Ins

• Pineapple-Carrot Pound Cake: Add ½ cup crushed pineapple (drained well)

• Orange Carrot Cake: Add orange zest to the batter and glaze

• Spiced Maple Glaze: Replace vanilla with maple extract

• Raisin Carrot Pound Cake: Fold in ½ cup raisins

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How to Store and Freeze

Storing

• Room temperature: up to 2 days

• Refrigerated: up to 5 days

Freezing

Wrap the unglazed cake tightly and freeze for up to 3 months. Thaw overnight and glaze before serving.

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Serving Suggestions

• With coffee or tea for brunch

• As a holiday dessert centerpiece

• Lightly toasted with butter

• Served with whipped cream or vanilla ice cream

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Frequently Asked Questions

Can I make this gluten-free?
Yes, use a 1:1 gluten-free flour blend designed for baking.

Can I reduce the sugar?
You can reduce by up to ¼ cup total, but it may slightly affect moisture.

Why is my pound cake dry?
Overbaking or overmixing are the most common causes.

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Final Thoughts

This Carrot Pound Cake with Cream Cheese Glaze is the kind of recipe that becomes a family favorite. It’s dependable, comforting, and endlessly adaptable. Whether you’re baking for a special occasion or simply because you love the smell of warm spices filling your kitchen, this cake delivers every time.

It’s proof that sometimes, the best desserts are the ones that blend tradition with simplicity—no layers, no fuss, just honest ingredients and incredible flavor.

If you try this recipe, make it your own. Add your favorite nuts, tweak the spices, or drizzle on extra glaze. However you serve it, this carrot pound cake is sure to earn a permanent place in your recipe collection.