Welcome to the ultimate treat for springtime weekends, cozy holidays, or whenever you crave moist, flavorful cake: Carrot Pound Cake with Cream Cheese Glaze. This beloved loaf brings together carrots’ earthy sweetness, the fragrant warmth of cinnamon and nutmeg, and a rich, buttery crumb, all nestled lovingly beneath a silky, tangy cream cheese glaze. The combination feels nostalgic yet special, and it’s guaranteed to win over anyone who tries a slice. Whether baking for family or treating yourself, this Carrot Pound Cake with Cream Cheese Glaze shines with vibrant color and irresistible taste.
Ingredients You’ll Need
Gathering simple, everyday ingredients is all it takes to create this impressive treat. Every component plays a meaningful role in achieving a perfect balance of taste, texture, and color in your Carrot Pound Cake with Cream Cheese Glaze—so don’t skip a thing!
- Unsalted Butter (1 cup, softened): Creamed butter forms the rich, tender base of the cake, ensuring a moist crumb.
- Granulated Sugar (1 1/4 cups): Classic sweetness that balances the warm spices and brings out the carrot’s natural sugars.
- Light Brown Sugar (1/2 cup): Adds a touch of caramel flavor and keeps the cake incredibly soft and moist.
- Eggs (4 large): These add structure and bind everything together for a dense, luscious pound cake.
- Vanilla Extract (2 teaspoons): Essential for a fragrant, comforting aroma in every bite.
- All-Purpose Flour (2 cups): The foundation that gives the cake its classic, sturdy sliceable texture.
- Baking Powder (1 1/2 teaspoons): Guarantees a gentle lift and prevents the cake from being too dense.
- Baking Soda (1/2 teaspoon): Adds another lift, and helps with the cake’s light, tender crumb.
- Salt (1/2 teaspoon): Enhances all the flavors—just enough so none overpower the others.
- Ground Cinnamon (1 1/2 teaspoons): Provides deep, cozy spice that pairs perfectly with carrots.
- Nutmeg (1/4 teaspoon): Offers subtle warmth and depth.
- Ground Ginger (1/4 teaspoon): For a gentle zing and an extra dimension alongside the other spices.
- Finely Grated Carrots (2 cups): The star ingredient, bringing bold color, moisture, and natural sweetness.
- Sour Cream (1/2 cup): Adds creaminess and tang, ensuring the cake stays moist for days.
- Chopped Walnuts or Pecans (1/2 cup, optional): For crunchy bites of nutty flavor dotted throughout the cake—skip if you prefer nut-free!
- Cream Cheese (4 oz, softened): The heart of the glaze for tang, richness, and a dreamy texture.
- Powdered Sugar (1 cup): Sweetens the glaze and helps it pour smoothly.
- Milk (2–3 tablespoons): Adjusts the glaze to your ideal consistency for drizzling.
- Vanilla Extract (1/2 teaspoon): Adds a touch more sweet vanilla aroma to the glaze.
How to Make Carrot Pound Cake with Cream Cheese Glaze
Step 1: Prepare the Pan and Oven
Before anything else, set the stage for baking success by preheating your oven to 325°F (160°C). Generously grease and flour a 9×5-inch loaf pan, or reach for a pretty bundt pan if you’re feeling fancy. This will ensure your Carrot Pound Cake with Cream Cheese Glaze slips right out when it’s done baking, showing off those golden edges.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, beat together the softened butter, granulated sugar, and light brown sugar until the mixture is pale and fluffy—this step incorporates air, creating a luxuriously light base. Don’t rush! This process typically takes about 3-5 minutes on medium speed and will leave your kitchen smelling positively dreamy.
Step 3: Add the Eggs and Vanilla
One at a time, add in the eggs, letting each fully blend before cracking in the next. Once your batter looks glossy and smooth, stir in two teaspoons of vanilla extract. The aroma will hint at the irresistible flavor to come, making it nearly impossible not to sneak a taste.
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. This ensures the rising agents and spices are evenly spread through the mixture, giving every bite of Carrot Pound Cake with Cream Cheese Glaze a perfect balance of spice.
Step 5: Combine Wet and Dry Ingredients
With the mixer on low, gradually add the dry ingredients to the wet batter. Mix just until there are no streaks of flour left—overmixing can lead to a tough cake, so stop as soon as everything comes together. Your kitchen will smell intoxicating at this point!
Step 6: Fold in Carrots, Sour Cream, and Nuts
Using a spatula, gently fold in the finely grated carrots, sour cream, and nuts if you’re using them. This step brings color and creamy richness to your Carrot Pound Cake with Cream Cheese Glaze, along with delightful texture from the nuts. Pour the batter into your prepared pan and smooth the top for an even bake.
Step 7: Bake and Cool
Bake for 60-70 minutes, or until a toothpick inserted into the thickest part comes out mostly clean (a few moist crumbs are just right). Once baked, cool the cake in its pan for about 10 minutes, then turn it out onto a wire rack to finish cooling completely—no peeking or slicing early! Letting it cool ensures every slice holds together beautifully.
Step 8: Make the Cream Cheese Glaze
Beat the softened cream cheese until it’s perfectly smooth, then gradually add the powdered sugar, milk, and vanilla extract. Mix well until the glaze is pourable but not too runny; it should gently cloak the cake without sliding right off. Drizzle the glaze generously over the cooled Carrot Pound Cake for a picture-perfect finish.
How to Serve Carrot Pound Cake with Cream Cheese Glaze
Garnishes
Let your creativity shine with garnishes! Sprinkle the surface with extra chopped walnuts or pecans for a satisfying crunch, or add pretty curls of fresh carrot for a pop of color. For a springtime vibe, a touch of orange zest brings brightness and contrast to the sweet cream cheese glaze—making each slice even more irresistible and eye-catching.
Side Dishes
Pair slices of Carrot Pound Cake with Cream Cheese Glaze with a cup of strong black coffee or warming chai tea, both of which complement the spices and creamy glaze. For a celebratory brunch, serve it alongside fresh berries and a dollop of Greek yogurt, or even some whipped cream if you’re feeling decadent—a little extra luxury never hurts!
Creative Ways to Present
Transform this classic loaf into centerpiece-worthy dessert by slicing and serving on a rustic wooden board, layered with edible flowers or mint sprigs. For parties, cut the cake into mini squares for single-bite treats, or stack slices with extra glaze and a scattering of colorful sprinkles for a playful layered dessert. However you present it, your Carrot Pound Cake with Cream Cheese Glaze is bound to steal the show.
Make Ahead and Storage
Storing Leftovers
Carrot Pound Cake with Cream Cheese Glaze keeps its moist, tender crumb for several days—if there’s any left, that is! Store slices in an airtight container at room temperature for up to two days, or refrigerate for up to a week to keep that signature richness and freshness intact.
Freezing
To freeze, wrap unfrosted Carrot Pound Cake with Cream Cheese Glaze tightly in plastic wrap and then foil. You can freeze it for up to three months. Thaw in the refrigerator overnight, then glaze just before serving for the best texture and presentation.
Reheating
For a cozy, fresh-from-the-oven experience, warm individual slices gently in the microwave for 10–15 seconds. If the glaze is already on, watch carefully so it doesn’t melt away. A slightly warm slice is pure bliss with the cool glaze slowly melting over the top!
FAQs
Can I use pre-shredded carrots for Carrot Pound Cake with Cream Cheese Glaze?
It’s best to grate your own carrots! Pre-shredded carrots are often too dry and thick. Using freshly grated carrots ensures your cake stays beautifully moist and tender, with no crunchy bits.
Can I make Carrot Pound Cake with Cream Cheese Glaze in a bundt pan?
Absolutely—this recipe is delicious baked in a 9×5-inch loaf pan or a standard bundt pan. Just make sure to grease and flour your pan thoroughly to prevent sticking, and check for doneness since baking times can vary a little.
What can I substitute for sour cream?
If you’re out of sour cream, full-fat Greek yogurt works perfectly. It gives the same slight tang and creamy texture, keeping your Carrot Pound Cake with Cream Cheese Glaze moist every time.
Do I have to include nuts?
No nuts? No problem! The recipe is just as delicious without them. If allergies are a concern or you prefer a smooth cake, simply leave them out—your Carrot Pound Cake with Cream Cheese Glaze will still wow everyone.
Can I add pineapple for extra flavor?
Definitely! Fold in 1/2 cup of well-drained crushed pineapple for a juicy burst and a little extra sweetness. Just be sure to drain thoroughly so the batter doesn’t get too wet.
Final Thoughts
I hope this Carrot Pound Cake with Cream Cheese Glaze finds a special place in your baking rotation! Every bite offers a taste of comfort, nostalgia, and homemade joy. Try it soon, and don’t be surprised if you find yourself reaching for seconds (or thirds). Happy baking!
Print
Carrot Pound Cake with Cream Cheese Glaze Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 25 minutes
- Yield: 10–12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the rich, moist goodness of this Carrot Pound Cake with a luscious Cream Cheese Glaze. Packed with warm spices and grated carrots, this dessert is a delightful treat for any occasion.
Ingredients
Cake:
- 1 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 1/2 cup light brown sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 2 cups finely grated carrots
- 1/2 cup sour cream
- 1/2 cup chopped walnuts or pecans (optional)
Cream Cheese Glaze:
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 325°F (160°C) and prepare a loaf or bundt pan.
- Mix the batter: Cream butter and sugars, add eggs and vanilla. Combine dry ingredients, fold in carrots, sour cream, and nuts. Pour into pan.
- Bake: Bake for 60-70 minutes until a toothpick comes out clean. Cool before glazing.
- Make the glaze: Beat cream cheese, add sugar, milk, and vanilla. Drizzle over the cake.
Notes
- Consider adding crushed pineapple for extra flavor and moisture.
- This cake stays moist for days and tastes even better the next day.
- Store covered at room temperature or refrigerate for extended freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 30g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 105mg
