Carrot Cake Pound Cake

If you love carrot cake and buttery pound cake, why not combine the best of both worlds? This Carrot Cake Pound Cake is a delicious mix of rich, moist, and flavorful, and it’s great for holidays such as Easter.

A slice of carrot cake with cream cheese frosting on a plate, next to a whole cake in the background. Pecans and a fork are beside the plate.

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Topped with a luscious cream cheese glaze, it’s a dessert you won’t be able to resist! Whether you’re preparing it for a family gathering, a holiday treat, or simply indulging in your love for classic carrot cake flavors, this recipe will become one of your all-time favorites!

If you love carrot dessert recipes, then next you should try this Carrot Cake Trifle recipe or this Carrot Banana Muffins.

Ingredients

This is an overview of the ingredients that you need to make this recipe. You can find the full list of ingredients in the printable recipe card at the bottom of this post.

All-purpose Flour – The foundation of this cake, giving it structure. Make sure to measure it properly for the perfect texture.
Ground Cinnamon, Nutmeg, and Ginger – These trio spices bring those warm, classic carrot cake flavors. Feel free to adjust based on your spice preference.
Baking Powder and Baking Soda – Helping the cake rise beautifully.
Salt – Enhances the other flavors in the cake.
Granulated Sugar – Adds sweetness and light texture.
Light Brown Sugar – Brings a subtle molasses flavor that pairs perfectly with the spices. Its moisture also keeps the cake soft and rich.
Eggs – Provide structure and richness. Use them at room temperature for smooth blending.
Vegetable Oil – Moisture is key in this recipe, and oil makes the cake wonderfully soft.
Plain Greek Yogurt – Adds tangy richness and keeps the cake tender.
Vanilla Extract – Enhances all the other flavors. Don’t skimp on this—it’s an essential ingredient!
Freshly Grated Carrots – The star of the show! Use freshly grated carrots rather than pre-shredded ones for the best texture and flavor.
Chopped Pecans and Raisins – These are optional but add delightful texture and bites of sweetness.
Orange Zest – A dash of citrus brightness that complements the spices perfectly.
Cream Cheese – Use full-fat, softened cream cheese for a silky-smooth glaze.
Unsalted Butter – Adds richness to the glaze. Make sure it’s at room temperature.
Powdered Sugar – Sweetens the glaze and gives it a velvety consistency.
Vanilla Extract – Adds a pop of flavor to the glaze.

Instructions

This is an overview of the steps needed to make this recipe. The full instructions are available in the recipe card.

Bowl with flour, spices, and baking ingredients on a counter. Butter, grated orange peel, vanilla extract, and whisk nearby.

Step 1: In a medium bowl, whisk together the flour, cinnamon, ginger, nutmeg, baking powder, baking soda, and salt.

A metal mixing bowl containing eggs, brown sugar, yogurt, honey, and vanilla extract.

Step 2: In a large mixing bowl, beat together the granulated sugar, brown sugar, eggs, oil, Greek yogurt, and vanilla until smooth.

A mixing bowl with shredded carrots being stirred into batter using a wooden spoon.

Step 3: Gradually mix the dry ingredients into the wet ingredients until combined. Fold in the grated carrots, orange zest, and any optional mix-ins like nuts or raisins.

Batter is poured into a fluted bundt pan, with a mixing bowl and spatula visible in the background.

Step 4: Pour the batter into a greased bundt pan and spread it evenly. Bake in a preheated oven until a toothpick inserted into the center comes out clean.

A bundt cake in a pan cooling on a wire rack.

Step 5: Allow the cake to cool on a wire rack.

A glass bowl filled with creamy white frosting next to a hand mixer on a white surface. A partially visible cake rests on a cooling rack in the background.

Step 6: For the frosting, beat together the cream cheese and butter until creamy. Gradually add the powdered sugar and mix until smooth. Stir in the vanilla. Spread over the top of the cake.

Storage

Refrigeration – For longer storage, refrigerate the cake (still in an airtight container) for up to 5 days. Allow it to come to room temperature before serving.

Freezing – Want to save a slice for later? Wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag or container. You can freeze them for up to 3 months. Thaw overnight in the fridge.

A slice of carrot cake with nuts, topped with cream cheese icing, on a white plate. The rest of the cake is in the background, partially visible.

Wendy’s Tips

Don’t Overmix! Once you add the dry ingredients, be gentle. Overmixing can result in a dense cake.
Use Fresh Carrots – Freshly grated carrots yield the most moisture and the best flavor. Avoid using pre-shredded carrots, as they can be dry.
Grease Your Bundt Pan Well – Nothing’s more frustrating than a cake that won’t release. Take your time with this step!
Cool Completely Before Glazing – If the cake is even slightly warm, the cream cheese glaze will melt right off.

What To Serve With Carrot Cake Pound Cake

Serve this delicious Carrot Bundt Cake with your favorite Easter dinner like this Instant Pot Baked Ham and Slow Cooker Hashbrown Casserole.

Bundt carrot cake with white icing on a plate, surrounded by whole carrots and pecans.

FAQs

Can I make this recipe without a bundt pan?

Yes! You can use two regular loaf pans instead. Just reduce the baking time slightly and check for doneness.

How do I thin the cream cheese glaze?

Add milk (a teaspoon at a time) until you reach your desired consistency.