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Home » Recipes » Desserts

Published: Mar 26, 2020 · Modified: Mar 9, 2023 by Amanda McGrory-Dixon

Carrot Pound Cake With Cream Cheese Glaze

Jump to Recipe
A slice of carrot pound cake on a small white plate on a wooden surface with text overlay on top of the image.
A slice of carrot pound cake on a small white plate on a wooden surface with text overlay on top of the image.

Rich, dense and ultra moist, this perfectly spiced carrot pound cake with a cream cheese glaze puts a tasty spin on a classic dessert. For the utmost decadence, serve with a giant scoop of ice cream for a dessert everyone is sure to love. Pound cake never tasted so good.

The carrot pound cake on a white marble cake stand with orange flowers.

Why You'll Love This Recipe

OK, who loves carrot cake? And who loves pound cake? I know you have two hands raised. That's why you're here, right?

As you can probably guess, I love both, so I naturally had to bring the two together to make one ultimate cake.

My inspiration for this cake came when I made my buttermilk-pumpkin pound cake. The dense nature of the pound cake perfectly held up the moisture-filled pumpkin, and I just loved how those warm spices played with the subtle buttermilk tang. Instantly, I started thinking of other pound cake variations, and my brain went to my favorite carrot cake.

Of course! If this pumpkin pound cake was so delicious, how could a carrot variation not be up to the task? And trust me. This carrot pound cake certainly is.

Bonus: If you love this recipe, all check out my banana pound cake! It's truly divine.

An aerial view of the carrot pound cake with a cake server on the side on a yellow and white napkin.

Ingredients

The cake ingredients on a brown wooden board with black and white labels underneath all the items.

Flour: This recipe has been tested with all-purpose flour.

Carrots: Make sure you grate your own carrots and don't buy packaged grated carrots, which are much too dry. Grating our own carrots just takes a few minutes, and it adds moisture to the cake.

Buttermilk: If you don't have buttermilk on hand, you can make your own by adding ½ tablespoon lemon juice or distilled white vinegar to ½ cup whole milk. Once the mixture sits for five to 10 minutes, we have our buttermilk substitute.

Brown sugar: I'm a huge fan of dark brown sugar over light brown sugar. The extra molasses adds an extra touch of moisture and richness that I love, but don't worry if you only have light brown sugar. That will also work, but my favorite is dark brown sugar.

Eggs: This recipe calls for seven eggs. Yes, it's a lot of eggs, but six to seven eggs are standard for most pound cake recipes.

Walnuts: Before adding the walnuts to the batter, I recommend toasting them to bring out the flavor. To toast the walnuts, simply heat a skillet over medium heat, add the walnuts and stir frequently until they turn fragrant, which should take only two to three minutes.

Crushed pineapple: Make sure you save the juice. We're adding both the crushed pineapple and juice to the batter.

Extracts: We use a combination of vanilla extract and almond extract. I love the unique flavor almond extract brings to the dark brown sugar and warm spices, but if you only have vanilla extract, you can use that instead and still end up with a delicious cake.

Cream cheese glaze: The pictured ingredients are for the cake. If you'd like to make the optional cream cheese glaze, you'll need cream cheese, powdered sugar, vanilla extract and milk.

Step-by-Step Instructions

How to Make the Cake

Step 1: Let's start baking. We begin by sifting together flour, salt, baking powder, baking soda and plenty of spices, including cinnamon, nutmeg, cloves, ginger and allspice (photo 1).

The flour mixture in a large stainless steel mixing bowl after sifting together.

Step 2: Now we move on to our wet ingredients. We start by beating a combination of dark brown sugar, white sugar, butter, vanilla extract and almond extract until the mixture turns light and fluffy (photo 2).

The butter, sugar and extracts in a large stainless steel mixing bowl after it's been mixed until light and fluffy.

Step 3: Now we add our eggs (photo 3). Don't just add the eggs all at once. We want to beat them into the batter one at a time to ensure they properly incorporate with the other ingredients.

The batter after the eggs have been added to the butter mixture in a stainless steel mixing bowl.

Step 4: For our next step, we alternate adding the flour mixture and buttermilk until both are fully incorporated (photos 4 and 5).

The flour mixture on top of the wet ingredients in a large stainless steel mixing bowl.
A splash of buttermilk on top of the cake batter before combining in a mixing bowl.

Step 5: Once we mix in all our flour and buttermilk, we stir in our carrots, crushed pineapple and toasted walnuts (photo 6).

The pound cake batter with the carrots, coconut, pineapple and walnuts mixed in before spooning into the baking pan.

Step 6: With our batter mixed, we're ready to grease the bundt pan. Unlike layer cakes, I like to do this right before adding the batter to make sure everything doesn't start sliding down the side of the pan.

We first generously coat the bundt pan with cooking spray, including the middle, and then sprinkle flour inside. Now we cover the top of the bundt pan with plastic wrap and give it a good shake to coat the pan with the flour (photo 7). Once we grease and flour the bundt pan, we can add the batter (photo 8).

A gold bundt pan on a wooden surface after it's been greased and dusted with flour to keep the cake from sticking.
The gold bundt pan after the pound cake batter has been poured into it and baked in an oven.

Step 7: Just like that, we're ready to bake our carrot pound cake. Considering the thickness, it's probably obvious that pound cake takes some time to bake. Plan for 55-60 minutes of baking time (photo 9).

The carrot pound cake in the gold bundt pan on a wooden surface right after it came out of the oven.

How to Make Cream Cheese Glaze

And now for our cream cheese glaze. It just isn't carrot cake without some kind of cream cheese-based finishing touch, you know?

Step 1: To make the glaze, we simply beat room-temperature cream cheese until it's fluffy like so (photo 10).

The cream cheese after it's been beaten in a large stainless steel mixing bowl.

Step 2: Next up is to add the powdered sugar (photo 11).

The whipped cream cheese after the powdered sugar has been beaten into the mixture to make the glaze base.

Step 3: For our last step, we beat in the vanilla extract and milk until it transforms into a drizzling consistency (photo 12).

A spoon drizzling the cream cheese glaze into a large stainless steel mixing bowl to show the consistency.

All that's left is to decorate our cake with that delicious glaze and devour every bite. How good is that?

How to Serve

Considering that we just topped this cake with a homemade cream cheese glaze, we technically don't need anything else. A simple slice of this carrot pound cake is a treat in itself. But that doesn't mean we can't give it an even more decadent twist.

I'm a huge fan of serving pound cake and ice cream together. After the ice cream sits for a few minutes, it starts to slowly soak that dense cake, making for the most luscious bite.

I made this cake around the same time I made this Baileys ice cream for the blog, so I had to try the two together along with a healthy drizzle of my bourbon caramel sauce. Y'all, that is one unbelievably scrumptious combination. I bet my butterscotch ice cream with candied pecans would also be a delightful option.

Pound cake also makes for a tasty trifle. Simply cube the pound cake and then layer it in a trifle dish with pudding and whipped cream. Voila! Just like that, you have a carrot pound cake trifle.

Recipe FAQs

How do you know when a bundt cake finishes baking?

To make sure it's completely baked, a toothpick won't do like in your layer cakes. We need a long skewer that we poke all the way through to ensure we don't have wet batter in the middle. To be safe, I test it a few times in other areas of the cake. When the skewer comes out clean, our carrot pound cake is ready.

How do you store the cake?

To keep the cake nice and moist, store it in an airtight container. Like most cakes, I find this baked treat is best consumed within the first couple of days. This is a moist cake, which gives it some longevity, but you will definitely enjoy it much more on day two than, say, day five.

There's enough sugar in the glaze to act as a preservative, so it will keep at room temperature. If you decide to store it in the refrigerator, I recommend letting it come to room temperature or heating it in the microwave before serving.

Can you freeze pound cake?

Once the cake completely cools, we cover it with plastic wrap to ensure it's airtight and then cover with a layer of foil. If you have a container big enough, you can place it in there, but if not, give it an extra layer of foil to make sure it's well-protected. don't apply the glaze before freezing. You'll need to do that after it thaws.

You can freeze the cake for up to three months. After that, it will start to dry out. Admittedly, I prefer my pound cake fresh, but that doesn't mean it doesn't freeze reasonably well.

Looking straight on at the carrot cake with flowers on the cake stand and in the background.

Expert Tips

Use the small holes for grating: We don't want to use the large holes on our grater. These small pieces of carrots meld perfectly into our cake. Otherwise, the large holes would leave us with huge carrot chunks, and no one wants that.

Properly measure your flour: Don't just scoop the measuring cup into the bag of flour. That can pack in too much flour and throw off the recipe. Instead, spoon and level the flour into a measuring cup.

Use room-temperature eggs: Cold eggs don't blend as well into the batter. Simply let the eggs sit on the countertop for 30 minutes before mixing. If you forget, you can place the eggs in warm — not hot — water for 10 minutes.

Shake your buttermilk before measuring: Buttermilk has a tendency to separate, so we want to make sure it's well incorporated before measuring and adding to our pound cake batter.

Don't worry about any removal spots: Removing a cake from a bundt pan is tricky, but I find a well-floured pan helps my cakes come out nicely. And if you do have any spots that don't come out smoothly, you can always cover it with a little cream cheese glaze, though flouring should do the trick.

Drizzle with a squeeze bottle or spoon — your choice: For this drizzle, I prefer using a squeeze bottle as you can see from the photos. Spooning directly on the cake isn't as precise, and I think those white stripes are just oh-so pretty. But if you don't have a squeeze bottle, carefully spooning will work — you just might have a little clean-up at the end.

The carrot pound cake after it's been cut on the marble cake stand.

Perfect Pairing

Grab a nice barley wine and you're in for a well-paired treat. Barley wines show off lots of caramel-forward and dried fruit flavors that blend beautifully with our dark brown sugar and spices. Considering that this is such a dense cake, we want a beer with plenty of mouthfeel, and barley wines certainly cover us there.

More of a wine fan? You can't go wrong with a Madeira with its complex, sweet nuttiness. Madeira also comes with a nice level of acidity that balances the tangy buttermilk and cream cheese while adding some brightness to our rich cake.

Oh, and you can't go wrong with this carrot cake mimosa on the side. The two were made for each other.

For a delicious twist on a classic dessert, I hope you try this carrot pound cake with cream cheese glaze. I have no doubt everyone will fall in love with this super moist, flavorful cake.

Cheers!

A slice of the carrot pound cake on a white plate with the rest of the cake in the background.

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📖 Recipe

The carrot pound cake with a cream cheese glaze on a marble cake stand with orange flowers.

Carrot Pound Cake With Cream Cheese Glaze

Rich, dense and ultra moist, this perfectly spiced carrot pound cake with a cream cheese glaze puts a tasty spin on a classic dessert. For the utmost decadence, serve with a giant scoop of ice cream for a dessert everyone is sure to love. Pound cake never tasted so good.
5 from 162 votes
Print Pin Rate
Course: Desserts
Cuisine: American
Prep Time: 35 minutes minutes
Cook Time: 1 hour hour 20 minutes minutes
Total Time: 1 hour hour 55 minutes minutes
Servings: 16 servings
Calories: 340kcal
Author: Amanda McGrory-Dixon

Equipment

  • Mixer
  • 12-cup bundt pan
  • Foil

Ingredients

Carrot Pound Cake

  • 1 cup chopped walnuts toasted
  • 3 cups all-purpose flour plus more for dusting
  • 1 ½ tablespoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground nutmeg preferably freshly grated
  • ½ teaspoon ground cloves
  • ½ teaspoon ground allspice
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups packed dark brown sugar
  • 1 cup white sugar
  • 1 cup butter softened
  • 1 teaspoon vanilla extract or paste
  • 1 teaspoon almond extract
  • 7 eggs room temperature
  • 1 cup buttermilk shaken before measuring
  • 1 cup grated carrots 3-4 carrots (see notes)
  • 1 cup shredded coconut
  • 1 8-ounce can crushed pineapple with juice

Cream Cheese Glaze

  • 4 ounces cream cheese softened
  • 2 ½ cups powdered sugar
  • 2 teaspoons vanilla extract
  • 2-4 tablespoons milk

Instructions

Carrot Pound Cake

  • Heat oven to 350 degrees. In a mixing bowl, stir together the 3 cups of flour, spices, baking powder, baking soda and salt. Sift into another bowl and set aside.
  • Add the dark brown sugar, white sugar, butter, vanilla extract and almond extract to a separate large mixing bowl. Using a stand or hand mixer, cream the ingredients over medium-high speed until light and fluffy, about four to five minutes. If using a hand mixer, it might take an extra minute or so. From time to time, scrape the butter off the side of the bowl to ensure everything is well-incorporated.
  • Beat in the eggs one at a time just until combined.
  • Once you beat in all the eggs, add about ½ cup of the flour into the batter and beat until combined on low speed. Beat in a splash of the buttermilk. Repeat the process until both are fully incorporated into the batter, ending with the buttermilk.
  • Stir in the grated carrots, shredded coconut, crushed pineapple and toasted walnuts.
  • Grease and flour a 12-cup bundt pan, including the middle. The flour makes a big difference in keeping the finished cake from sticking, so don’t skip this step. I find it's helpful to place plastic wrap on top of the bundt pan after flouring and give it a good shake to make sure it's well-coated. Pour in the batter and smooth on top.
  • Bake for 55-60 minutes. The cake is ready when a long skewer comes out clean. Allow to cool in the pan for an hour or up to two hours. Run a knife along the edge of the bundt pan to loose the cake. Invert on a wire rack to finish cooling before serving. Drizzle with cream cheese glaze once cool. See below for directions.
  • Move to a cake stand when ready to serve. Store under a cake dome to create an airtight environment. If desired, serve with bourbon caramel or your favorite ice cream, such as this Baileys ice cream or butterscotch ice cream with candied pecans. Enjoy!

Cream Cheese Glaze

  • In a large mixing bowl, beat the softened cream cheese until light and fluffy.
  • Add about ½ cup powdered sugar and beat until combined. Repeat until you use all the powdered sugar, scraping down the side of the bowl as necessary.
  • Add the vanilla extract and 2 tablespoons of milk and beat until combined. If you need to thin it out, add the remaining 2 tablespoons of milk. Either pour in a squeeze bottle to drizzle on the cake or do so directly.

Notes

  • For baking at 5,280 feet altitude, I adjusted to 1 ¾ teaspoons baking powder and ⅞ teaspoon baking soda.
  • Use the smallest holes of the box grater for the carrots. Don't use packaged shredded carrots. They're too dry — we want the moisture that comes from freshly grated carrots.
  • To toast the walnuts, add them to a large skillet over medium heat and toast until fragrant, stirring often. This should only take two or three minutes. 
  • Don't scoop the measuring cup into a bag of flour. That can pack in too much flour. Instead, spoon flour into a measuring cup and use a knife to level off the flour.
  • Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Nutrition

Serving: 1slice | Calories: 340kcal | Carbohydrates: 38g | Protein: 6g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 82mg | Sodium: 208mg | Fiber: 2g | Sugar: 43g
Tried this Recipe? Pin it for Later!Mention @BurrataandBubbles or tag #burratandbubbles!

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Comments

    5 from 162 votes (150 ratings without comment)

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    Recipe Rating




  1. T says

    July 11, 2024 at 12:02 am

    5 stars
    I was really afraid the cake was going to be super sweet with 3 cups of sugar carrots and pineapple, and then glaze on top. But it was absolutely perfect. A lovely dense cake with yummy texture and fruit. Everyone loved it

    Reply
  2. Menyon says

    November 16, 2023 at 9:56 pm

    I printed off this recipe the temp says to cook at 325 but this recipe says to cook at 350. Which temp and how long to cook

    Reply
    • Amanda McGrory-Dixon says

      November 17, 2023 at 5:19 am

      Hi, Menyon. I can’t seem to replicate what you’re seeing. I hit the print button and did a search of the whole post and only see 350 degrees F listed. So, yes, it’s 350 degrees.

      Reply
  3. Marci McCarver says

    May 02, 2023 at 12:28 pm

    5 stars
    I'm not a fan of nutmeg. If I leave it out, should I adjust the other spices?

    Reply
    • Amanda McGrory-Dixon says

      May 02, 2023 at 12:46 pm

      Hey, Marci! For a little extra spice, you could substitute another teaspoon of cinnamon. It’s a big cake, so I think a little extra cinnamon would be fine.

      Reply
  4. Beckigail says

    April 16, 2022 at 11:28 am

    I am about to make this and I can’t wait to try this cake. As everyone before has said, I am a huge lover of all things pound cake and I love carrot cake! My question, well questions;
    1. Should I reduce the amount of carrot if I use my food processor instead of hand grating?
    2. Leaving the coconut out and replacing with golden raisins shouldn’t affect the way the pound cake turns out, right? Allergy issue
    3. I used fresh pineapple i pulsed in my food processor. Should I reduce the amount of pineapple with juice? It is pretty juicy!

    Reply
    • Amanda McGrory-Dixon says

      April 16, 2022 at 11:49 am

      Hey there! I don't think leaving the coconut out will be a problem at all. As far as the pineapple and carrots, it's a little hard to say without seeing them, but if the pineapple seems too juicy, could you drain it so that you're getting mostly fruit and reduce the juice? I think you should be fine on the quantity of carrots -- do they look about the size of the carrots in the process photos? If so, I'd say you should be good to go! Hope you enjoy!

      Reply
  5. Val Sulser says

    April 11, 2022 at 8:16 am

    I am going to make this for Easter. I am not a fan of a lot of frosting so I think I will like this. And I love making pound cakes. Question about the nuts. Will it change the texture if I don’t use nuts? We have a guest
    allergic to nuts.
    Thanks

    Reply
    • Amanda McGrory-Dixon says

      April 11, 2022 at 8:20 am

      I think it’ll be just fine without nuts. Have a good wonderful Easter!

      Reply
  6. Cait says

    June 22, 2021 at 1:32 pm

    I want to make this for someone that loves raisins in their carrot cake. Any thoughts on what amount I would use without messing up the recipe?

    Reply
    • Amanda McGrory-Dixon says

      June 22, 2021 at 1:49 pm

      Hi, Cait! Without being able to test it, I think about 1 cup of raisins would work nicely. Let me know how it goes!

      Reply
      • Cait says

        July 29, 2021 at 10:41 pm

        5 stars
        Used 1 C of golden raisins (coated in a light dusting of flour) and it worked perfectly! This cake is a HEFTY lady, but it was really tasty!

      • Amanda McGrory-Dixon says

        July 30, 2021 at 3:47 pm

        I'm so glad that worked for you! Thank you so much!

  7. Kacey Perez says

    April 06, 2020 at 11:14 am

    5 stars
    This carrot cake recipe is so gorgeous! I want to make Easter special for my family and this cake will be the perfect dessert that everyone will enjoy!

    Reply
    • Amanda McGrory-Dixon says

      April 06, 2020 at 2:58 pm

      I'm sure they will! I know it's such a hard time, but I'm hoping some fun baking projects will help. Hope y'all are hanging in there. ❤️

      Reply
  8. Charity says

    April 06, 2020 at 1:04 am

    5 stars
    This looks so delicious and so much easier than a layer cake. Will be making this for Easter for sure!

    Reply
    • Amanda McGrory-Dixon says

      April 06, 2020 at 2:56 pm

      I hope you love it! It really is super simple.

      Reply
  9. Loreto and Nicoletta Nardelli says

    April 05, 2020 at 5:02 pm

    5 stars
    Yum! Pound cake and carrot cake all in one, plus cream cheese glaze. That's a dream cake right there!

    Reply
    • Amanda McGrory-Dixon says

      April 06, 2020 at 12:50 am

      Totally! They're the perfect match.

      Reply
  10. Jacqui DeBono says

    April 02, 2020 at 10:15 pm

    5 stars
    This is a great recipe for Easter - it's a guaranteed way to get vegetables into the kids' diet too! I love the sound of the glaze, must try that instead of the usual frosting I make next time.

    Reply
    • Amanda McGrory-Dixon says

      April 04, 2020 at 2:23 pm

      I didn't even think about that!

      Reply
  11. Pam Greer says

    April 01, 2020 at 2:56 pm

    5 stars
    You have combined my two favorite cakes into one!!! Moist and delicious!

    Reply
    • Amanda McGrory-Dixon says

      April 02, 2020 at 5:03 pm

      They were meant to become one ultimate cake!

      Reply
  12. Anna says

    April 01, 2020 at 3:42 pm

    5 stars
    I'm in love with this cake! The texture and flavours are just wonderful, will be making it for Easter for sure! Love your tip on using the smaller holes in grater too!

    Reply
    • Amanda McGrory-Dixon says

      April 02, 2020 at 5:03 pm

      I'm so glad to hear that! Happy Easter!

      Reply
  13. Kelly Anthony says

    March 31, 2020 at 7:56 pm

    5 stars
    I really like your idea of adding almond extract to this giving it an extra depth of flavor.

    Reply
    • Amanda McGrory-Dixon says

      April 02, 2020 at 5:02 pm

      It's such a nice addition! I just love the flavor.

      Reply
  14. HEATHER PERINE says

    March 31, 2020 at 2:00 pm

    5 stars
    Oh I love a good bundt cake! This is perfect for Easter...and great tip on using the small holes on the grater!

    Reply
    • Amanda McGrory-Dixon says

      April 02, 2020 at 5:01 pm

      So glad that's helpful!

      Reply
  15. Caitlin says

    March 30, 2020 at 8:43 pm

    5 stars
    Yum this looks great! I have had carrot cake on my list to make during this self isolation and you've just convinced me to do it sooner rather than later! I LOVE a good cream cheese frosting - it's the best!

    Reply
    • Amanda McGrory-Dixon says

      April 02, 2020 at 5:00 pm

      I say let's eat all the cake possible during quarantine! Now is the time for comfort food.

      Reply

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Hi, I'm Amanda, a Denver-based lady who believes life is best spent with comforting meals, tasty beverages and good company. When I'm not playing in the kitchen, I'm probably exploring new breweries with my husband, Matt, or obsessing over my adorable dog, Baylor.

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