This Carrot Cake Pound Cake is so rich, moist, and packed with flavor! It’s the perfect cake for any occasion! The next time you aren’t sure what cake you should make for the upcoming Easter holiday, give this pound cake a try.
Pound cakes get their name from their traditional ingredients: a pound each of flour, butter, sugar, and eggs. This cake is dense and moist with a rich flavor. So, if you’re craving a pound cake, this Carrot Pound Cake recipe is the one for you! I bet your whole family will love this cake after you make it.
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❤️ Why You’ll Love This Recipe
- The glaze is made with cream cheese and powdered sugar, it’s so good!
- This cake is easy to make and doesn’t require any fancy ingredients.
- It’s perfect for feeding a large crowd because it makes a big cake!
- This moist and dense cake makes for an excellent Easter dessert.
🛒Ingredients
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- butter, softened
- sugar
- packed brown sugar
- large eggs, room temperature
- vanilla extract
- sour cream
- all-purpose flour
- allspice
- finely chopped pecans, divided
- grated or finely diced carrots
Glaze:
- softened cream cheese
- powdered sugar
- tablespoons milk
- vanilla extract
See the recipe card below for quantities.
🔪 How to Make Carrot Cake Pound Cake
Preheat the oven to 350°. Spray a loaf pan with non-stick cooking spray
In a separate bowl, cream the butter until light and fluffy.
Mix in the white and brown sugars until well incorporated.
Add eggs, one at a time, beating well after each addition.
Add in the vanilla extract and sour cream and beat on low until fully incorporated.
Fold in the carrots and 1 cup of the pecans until fully incorporated.
In a large bowl filled with the flour, whisk in the allspice.
Fold the dry ingredients into the batter.
Pour into a loaf pan.
Bake for 45 minutes and check for doneness by a toothpick inserted in the center that comes out clean.
Cook for an additional 10-15 minutes if necessary.
Cool for 10 minutes before removing from the pan and transferring to a wire rack to cool completely.
Directions for the Glaze:
In a small bowl, whisk ingredients for glaze until smooth.
Drizzle over the cake.
Sprinkle pecans. Serve and enjoy!
Hint: I recommend using nonstick baking spray instead of nonstick cooking spray for this recipe, so that your pound cake releases easily from the pan.
📝Variations
There are so many delicious ways to change up this carrot cake pound cake! Here are a few ideas to get you started:
- Add a little extra to the pound cake – Add raisins, nuts, or dried fruit for a little extra sweetness and texture.
- Change up the glaze – Swap out the cream cheese glaze for a simple icing made with powdered sugar and milk.
- Add frosting to the cake – For a fun twist, top the cake with a layer of frosting instead of a glaze.
- Add a fun topping – If you want an extra decadent cake, drizzle it with a caramel or chocolate sauce. Keep it simple and just dust it with powdered sugar.
Do you love carrot cake? Try this Carrot Cake Fudge! It’s so yummy and decadent!
🥄 Equipment
- standard loaf pan
- non-stick baking spray
- baking rack
- mixing bowls
- measuring cups and spoons
- electric mixer or hand mixer
- cheese grater or food processor
🥫 Storage
This cake can be stored at room temperature, in an airtight container for up to 3 days. If you need to store it for longer, you can freeze it. Just wrap the cake tightly in plastic wrap or foil and it will keep for up to 3 months.
💭 Tips
- Line the pan with parchment paper for easy removal and to prevent the cake from sticking.
- Be careful not to overmix the batter. Overmixing can result in a tough cake.
- If you don’t have fresh carrots on hand, you can use shredded carrots from the grocery store.
- This cake is best served at room temperature. If you are serving it cold, be sure to let it sit out for at least 30 minutes before serving.
- I didn’t sift the flour in this recipe, however if you sift the flour your cake will be a little fluffy.
- Toast the pecans before adding them to the top of the cake for a rich and deep flavor.
- If you want a super moist cake, add an extra egg to the batter.
- For a fun twist, top the cake with a layer of frosting instead of a glaze.
⁉️ FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes! This cake freezes well. Just wrap it tightly in foil or plastic wrap and it will keep for up to 3 months.
Yes! This cake can be made a day or two in advance. Just store it in an airtight container at room temperature and it will be just as delicious as the day you made it!
There are a few things you can do to ensure a moist and tender pound cake. First, make sure you measure the ingredients correctly. Second, don’t overmix the batter. Third, be careful not to overcook the cake. It should be moist and tender, not dry.
All-purpose flour is the best flour for pound cake. It has the perfect amount of protein to create a tender and moist cake.
If your cake turned out dry it was most likely overbaked, and I recommend that you bake it for a few minutes less next time. Remember that all ovens cook differently, so I recommend you start checking your cake for doneness five minutes before the cook time is up.
🍽 More Easter Recipes
Do you enjoy Easter recipes? Try these delicious recipes:
🧾Carrot Cake Pound Cake
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Equipment
- Standard loaf pan
- Non-stick cooking spray
- Baking rack
Ingredients
- 1 cup butter softened
- ¾ cup sugar
- 1 ½ cups brown sugar packed
- 5 large eggs room temperature
- 1 tablespoon vanilla extract
- 1 cup sour cream
- 3 cups all-purpose flour
- 1 tablespoon allspice
- 1 1/3 cups pecans finely chopped , divided
- 2 cups carrots grated or finely diced
Glaze
- 1 ounce cream cheese softened
- ½ cup powdered sugar
- 1-2 tablespoons milk
- 2 teaspoon vanilla extract
Instructions
- Directions for the Cake:
- Preheat oven to 350°. Spray a loaf pan with non-stick cooking spray
- In a separate bowl, cream the butter until light and fluffy.
- Mix in the white and brown sugars until well incorporated.
- Add eggs, one at a time, beating well after each addition.
- Add in the vanilla extract and sour cream and beat on low until fully incorporated.
- Fold in the carrots and 1 cup of the pecans until fully incorporated.
- In a large bowl filled with the flour, whisk in the allspice.
- Fold the dry ingredients into the batter.
- Pour into loaf pan.
- Bake 45 minutes and check for doneness by a toothpick inserted in the center comes out clean.
- Cook for an additional 10-15 minutes if necessary.
- Cool for 10 minutes before removing from the pan and transferring to a wire rack to cool completely.
Directions for the Glaze
- In a small bowl, whisk ingredients for glaze until smooth.
- Drizzle over the cake.
- Sprinkle pecans. Serve and enjoy!
Notes
- Line the pan with parchment paper for easy removal and to prevent the cake from sticking.
- Be careful not to overmix the batter. Overmixing can result in a tough cake.
- If you don’t have fresh carrots on hand, you can use shredded carrots from the grocery store.
- This cake is best served at room temperature. If you are serving it cold, be sure to let it sit out for at least 30 minutes before serving.
- I didn’t sift the flour in this recipe, however if you sift the flour your cake will be a little fluffy.
- Toast the pecans before adding them to the top of the cake for a rich and deep flavor.
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