Carrot Pound Cake with Cream Cheese Glaze Recipe
If you’re searching for a show-stopper dessert that always delivers, look no further than this Carrot Pound Cake with Cream Cheese Glaze. Imagine a dense, golden cake brimming with sweet carrots, crushed pineapple, and crunchy walnuts, all kissed by cozy spices and finished with the dreamiest velvety glaze. It’s the kind of treat that makes any gathering feel extra special, but is easy enough for a lazy Sunday bake. This beauty disappears quickly—one slice, and you’ll understand why the Carrot Pound Cake with Cream Cheese Glaze has a permanent spot in my recipe rotation!
Ingredients You’ll Need
Each ingredient in this Carrot Pound Cake with Cream Cheese Glaze brings something magical to the table, whether it’s texture, flavor, or that irresistible aroma. Even better, most are simple pantry staples, making this cake accessible yet undeniably indulgent.
- Butter (1 cup, unsalted, softened): Provides richness and a tender, melt-in-your-mouth crumb.
- Granulated sugar (1 cup): Sweetens evenly and helps the cake rise perfectly.
- Light brown sugar (1 cup, packed): Adds depth and a slight caramel note that complements carrots beautifully.
- Large eggs (4): Bind everything together and ensure a plush texture.
- Vanilla extract (2 tsp): Brings a layer of warmth and enhances every other flavor.
- All-purpose flour (2 ½ cups): The backbone of the batter, giving structure and softness.
- Ground cinnamon (2 tsp): Introduces that classic, spicy-sweet flavor carrot cake is known for.
- Ground nutmeg (½ tsp): Offers a cozy aroma that’s hard to resist.
- Baking powder (½ tsp): Helps the cake rise without becoming too airy.
- Baking soda (½ tsp): Reacts with the sour cream and pineapples to add the perfect lift.
- Salt (½ tsp): Balances sweetness and sharpens the flavors.
- Finely grated carrots (2 cups): The star! They make the cake moist and naturally colorful.
- Crushed pineapple (½ cup, drained): Keeps the texture plush and adds a tangy undertone.
- Chopped walnuts or pecans (½ cup, optional): For crunch and a nutty contrast—toast them for extra flavor!
- Sour cream (½ cup): Ensures each slice is rich and super moist. Greek yogurt works, too!
- Cream cheese (4 oz, softened): The essential base for the dreamy glaze.
- Powdered sugar (1 cup): Dissolves smoothly to create a pourable, not-too-sweet finish.
- Milk (2–3 tbsp): Adjust until your glaze drizzles perfectly.
- Vanilla extract (½ tsp): Just enough to round out the glaze with a subtle flavor boost.
How to Make Carrot Pound Cake with Cream Cheese Glaze
Step 1: Prep the Oven and Pan
Set the scene for cake perfection by preheating your oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan to prevent sticking—there’s nothing sadder than losing that gorgeous crust to the pan!
Step 2: Cream the Butter and Sugars
In a large bowl, combine the softened butter, granulated sugar, and light brown sugar. Beat them together until the mixture is light, fluffy, and looks almost creamy. This step traps air for a soft, lovely texture in your Carrot Pound Cake with Cream Cheese Glaze.
Step 3: Add Eggs and Vanilla
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract, breathing in that sweet aroma—it’s like dessert happiness in a bottle.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, ground cinnamon, nutmeg, baking powder, baking soda, and salt. Whisking helps distribute the leaveners and spices evenly for a perfectly spiced crumb.
Step 5: Alternate Adding Dry Ingredients and Sour Cream
Gradually add the dry mixture to the creamed ingredients, alternating with spoonfuls of sour cream. Start and end with the dry mix. This prevents overmixing and keeps things perfectly tender.
Step 6: Fold in Carrots, Pineapple, and Nuts
Gently fold in the grated carrots, drained crushed pineapple, and nuts (if you’re using them). Handle with care here—you want flecks of carrot and bits of pineapple in every slice!
Step 7: Bake the Cake
Pour the thick batter into your prepared pan and smooth the top. Bake for 60 to 70 minutes, or until a toothpick poked into the center comes out clean. Your kitchen will smell absolutely glorious.
Step 8: Cool and Invert
Let the cake cool in the pan for 15 minutes (patience pays off!), then invert it onto a wire rack to finish cooling. Resist the urge to glaze too soon—you want a cool cake, or the glaze will run.
Step 9: Make the Cream Cheese Glaze
Beat the softened cream cheese until smooth, then blend in powdered sugar, milk, and vanilla extract. You’re aiming for a thick yet pourable consistency. Adjust with extra milk if needed.
Step 10: Glaze and Serve
Drizzle the luscious cream cheese glaze all over the cooled cake and let it set for a few minutes. The finishing touch makes your Carrot Pound Cake with Cream Cheese Glaze a true centerpiece—slice, serve, and enjoy!
How to Serve Carrot Pound Cake with Cream Cheese Glaze
Garnishes
A little garnish can make your Carrot Pound Cake with Cream Cheese Glaze even more dazzling. Try a sprinkle of toasted chopped walnuts or pecans, some finely grated orange zest for a citrusy pop, or a handful of cute edible flowers if you’re feeling fancy and festive.
Side Dishes
Because this cake is flavorful and rich, it shines with sides like a scoop of tangy vanilla Greek yogurt, a bright fruit salad of berries and melon, or even a hot mug of spiced chai. These sides play up the rustic, cozy flavors and make dessert time feel extra special.
Creative Ways to Present
If you’re entertaining, slice the cake into dainty wedges and layer them artfully on a cake stand, or plate single servings with a swirl of extra glaze and a sprig of mint. Cupcake papers can turn thick slices into grab-and-go treats, or serve miniature bundts for individual wow factor.
Make Ahead and Storage
Storing Leftovers
Store leftover Carrot Pound Cake with Cream Cheese Glaze in an airtight container at room temperature for up to three days. If your kitchen is particularly warm or humid, pop it in the fridge to keep it fresh and moist a bit longer.
Freezing
This cake freezes beautifully! Wrap individual slices or the whole (unglazed) cake tightly in plastic wrap and foil. Freeze for up to three months. Thaw at room temperature, then glaze before serving for that fresh-baked flavor and look.
Reheating
If you prefer your cake slightly warm, pop slices in the microwave for 10 to 15 seconds. Be gentle—you want to take the chill off without melting the glaze. Warming revives the aromas and softens the glaze just a touch.
FAQs
Can I use Greek yogurt instead of sour cream in this Carrot Pound Cake with Cream Cheese Glaze?
Absolutely! Greek yogurt is a fantastic one-to-one swap and will keep the cake just as moist and rich, with a slightly tangier profile.
Do I have to use nuts?
Nope! The Carrot Pound Cake with Cream Cheese Glaze is delicious with or without nuts—just leave them out if you prefer or need a nut-free dessert.
Should I squeeze the carrots dry after grating?
For this recipe, finely grate your carrots and don’t squeeze them dry; you want some of their natural moisture for that famously tender crumb.
Can I make cupcakes or a loaf with this batter?
You sure can! This recipe works beautifully for cupcakes (adjust bake time to 20-25 minutes) or for two loaf pans. Just monitor doneness with a toothpick.
How do I prevent my glaze from running off the cake?
Make sure the cake is completely cool before glazing, and if your glaze seems thin, whisk in a bit more powdered sugar for a thicker consistency that clings perfectly.
Final Thoughts
This Carrot Pound Cake with Cream Cheese Glaze is truly a slice of comfort and celebration in every bite—impress your guests, make any day feel extraordinary, or just treat yourself. Give it a try, and I promise, you’ll be reaching for this recipe every time you need a little bit of joy on your table!
Print
Carrot Pound Cake with Cream Cheese Glaze Recipe
- Total Time: 1 hour 30 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the moist and flavorful Carrot Pound Cake with a luscious Cream Cheese Glaze. This classic dessert is perfect for any occasion, from Easter gatherings to afternoon tea.
Ingredients
Cake:
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1 cup light brown sugar (packed)
- 4 large eggs
- 2 tsp vanilla extract
- 2 ½ cups all-purpose flour
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 cups finely grated carrots
- ½ cup crushed pineapple (drained)
- ½ cup chopped walnuts or pecans (optional)
- ½ cup sour cream
Cream Cheese Glaze:
- 4 oz cream cheese (softened)
- 1 cup powdered sugar
- 2–3 tbsp milk
- ½ tsp vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 325°F (163°C) and prepare the pan.
- Mix wet ingredients: Cream butter and sugars, add eggs and vanilla.
- Combine dry ingredients: Whisk flour, spices, baking powder, baking soda, and salt.
- Combine wet and dry: Alternate adding dry ingredients and sour cream to the wet mixture.
- Add mix-ins: Fold in carrots, pineapple, and nuts. Bake until a toothpick comes out clean.
- Make glaze: Beat cream cheese, add sugar, milk, and vanilla. Drizzle over cooled cake.
Notes
- You can substitute Greek yogurt for sour cream.
- Toast the nuts before adding for extra flavor.
- The cake stores well at room temperature for up to 3 days or refrigerated for 5–6 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 470
- Sugar: 38g
- Sodium: 280mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg
