This Carrot Pound Cake is a delicious and moist dessert that is perfect for any occasion. Made with fresh carrots and warm spices, and topped with cream cheese glaze it’s a crowd-pleaser that will have everyone asking for seconds.
This post received new images, and recipe improvements on 3/19/24
The secret to this cake’s amazing texture is the shredded carrots, which add a subtle sweetness and an extra layer of flavor. The addition of cinnamon and nutmeg gives it a warm and comforting taste that pairs perfectly with a cup of tea or coffee.
Serve this delicious Carrot Bundt Cake with your favorite Easter dinner like this Instant Pot Baked Ham and Slow Cooker Hashbrown Casserole.
Ingredients
This is a quick overview of the ingredients that you will need to make this recipe. You can find the full list in the recipe card at the bottom of the post.
- all-purpose flour
- baking powder
- baking soda
- salt
- ground cinnamon
- ground nutmeg
- unsalted butter
- granulated sugar
- brown sugar
- large eggs
- vanilla extract
- finely grated carrots
- crushed pineapple
- chopped pecans
- cream cheese
- powdered sugar
- milk
Instructions
This is a quick overview of the instructions to make this recipe. You can find the full steps in the recipe card.
Combine the dry ingredients in a medium-sized mixing bowl. Then set aside.
In another large mixing bowl cream together the butter, and sugars until light and fluffy. Add in the eggs one at a time, then add the vanilla.
Gradually add the dry ingredients to the wet ingredients. Stiring in between.
Gently fold in the carrots, pineapple, and chopped nuts.
Pour the batter into the prepared pan and bake in a 325 degree preheated oven for 60-70 minutes.
Allow the cake to cool in the pan for 15 minutes before flipping onto a wire rack to cool completely.
For the glaze beat together the cream cheese, powdered sugar, and vanilla extract. Add the milk in small amounts until a pourable consistency.
Drizzle the cream cheese glaze over the cooled cake. Allow to harden before serving.
Hint: For the best flavor in this cake, I recommend that you use a box grater and shred your carrots, instead of purchasing the pre-shedded carrots.
Storage
Storage – Store the cake in an airtight container at room temperature for up to 3 days. You can also store it in the fridge for up to 5 days. If you don’t have a cake stand with a lid, cover the top of your cake with plastic wrap to keep it fresh.
Freezing – This carrot cake can also be frozen for up to 3 months. Wrap it tightly in plastic wrap and then aluminum foil before placing it in the freezer. To thaw, leave it at room temperature for a few hours before serving.
Love carrot cake? Next time you may enjoy this Carrot Cake Cheesecake or this Carrot Cake Trifle recipe.
Wendy’s Test Kitchen Tips
- Do not overmix your cake batter – Overmixing can lead to a tough and dense cake. Mix just until the ingredients are incorporated for a lighter and fluffier texture.
- Use room temperature ingredients – This will help the batter come together more smoothly and evenly. Leave your eggs, milk, and cream cheese out at room temperature for about 30 minutes before starting the recipe.
- Choose good quality carrots – The flavor of your carrot cake will greatly depend on the quality of your carrots. Look for fresh, firm carrots with a bright orange color for the best results.
- Don’t skimp on the spices – Carrot cake is known for its warm and cozy flavors, so don’t be afraid to add extra cinnamon, nutmeg, or even some ginger to enhance the taste.
- Prepare your pan – Either use baking spray or grease and flour your bundt pan so that your cake comes out cleanly.
Carrot Cake Fudge and Carrot Cake Truffles are a few more delicious recipes that your family may enjoy for Easter dinner this year.
Pairing
These are my favorite dishes to serve with the Carrot Pound Cake recipe:
I hope you’ll like this recipe, and please, if you make this recipe, snap a pic and hashtag it #mamasonabudget— I love to see your creations on Instagram, Facebook, and Twitter!
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Carrot Pound Cake
Equipment
- 9 cup bundt pan
- mixing bowls
- Electric Mixer
- piping bag
- wire rack
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 cup brown sugar packed
- 4 large eggs room temperature
- 2 teaspoons vanilla extract
- 2 cups finely grated carrots
- ½ cup crushed pineapple drained
- ½ cup chopped pecans or walnuts optional
- For the Cream Cheese Drizzle:
- 4 oz cream cheese softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk
Instructions
- Preheat your oven to 325°F (163°C). Grease and flour a bundt pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and
- nutmeg. Set aside.
- In a large mixing bowl, cream together butter, granulated sugar, and brown sugar until light and
- fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in grated carrots, crushed pineapple, and chopped nuts (if using).
- Pour the batter into the prepared bundt pan, spreading it evenly.
- Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- For the cream cheese glaze, beat together cream cheese, powdered sugar, and vanilla extract
- until smooth. Add milk gradually until you achieve a pourable consistency.
- Drizzle the cream cheese glaze over the cooled cake.
Notes
I’ve found the easier to frost the cake, is to put it on a wire cooling rack on top of baking sheet, so that the baking sheet catches the excess frosting.