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slice of carrot pound cake topped with cream cheese glaze on a plate.
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Carrot Pound Cake

This Carrot Pound Cake is a tender cake full of shredded carrots, and chopped pecans, all topped with a sweet cream cheese frosting. It's the ultimate dessert recipe.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: American
Servings: 12 Servings
Author: Wendy

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

Be careful to not overmix your cake batter, mix it until just combined. Overmixing will cause a tough cake.
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.