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A carrot bundt cake with white icing drizzle is on a plate. Cinnamon sticks, carrots, and pecans are around the plate.
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Carrot Cake Pound Cake

This Carrot Cake Pound Cake recipe combines the best of both! Topped with cream cheese glaze, it’s a must-try dessert.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: American
Servings: 12
Calories: 530kcal
Author: Wendy

Equipment

  • Bunt Pan
  • Medium bowl
  • Large bowl
  • Wisk
  • mixer
  • spatula
  • Piper

Ingredients

For the Cake:

  • 2 ½ cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 4 eggs
  • 1 cup vegetable oil
  • ½ cup plain Greek yogurt
  • 2 teaspoon vanilla extract
  • 2 cups carrots grated
  • 1 cup walnuts optional
  • ½ cup raisins optional
  • 1 teaspoon orange zest

For the Frosting:

  • 8 ounces cream cheese softened
  • 4 tablespoons unsalted butter softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons milk as needed

Instructions

  • Preheat the oven to 350°F (175°C). Grease and flour a 10-cup bundt pan.
  • In a medium bowl, whisk together the flour, cinnamon, ginger, nutmeg, baking powder, baking soda, and salt.
  • In a large mixing bowl, beat together the granulated sugar, brown sugar, eggs, oil, Greek yogurt, and vanilla until smooth.
  • 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.
  • Pour the batter into the prepared bundt pan and spread evenly.
  • Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cake to cool in the pan for 15 minutes, then invert it onto a wire rack to cool completely.
  • 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 and enough milk to reach a spreadable consistency.
  • Once the cake is completely cool, drizzle or spread the frosting over the top.

Notes

  • 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.

Nutrition

Serving: 1g | Calories: 530kcal | Carbohydrates: 85g | Protein: 9g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 84mg | Sodium: 331mg | Potassium: 268mg | Fiber: 3g | Sugar: 57g | Vitamin A: 4025IU | Vitamin C: 2mg | Calcium: 102mg | Iron: 2mg