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close up a loaf of carrot cake pound cake on a white plate with two slices cut

Carrot Cake Pound Cake Recipe

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Course: Dessert
Cuisine: American
Servings: 16 Slices
Calories: 444kcal
Author: Wendy


  • Standard loaf pan
  • Non-stick cooking spray
  • Baking rack


  • 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


  • 1 ounce cream cheese softened
  • ½ cup powdered sugar
  • 1-2 tablespoons milk
  • 2 teaspoon vanilla extract


  • 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!


This recipe makes two loaves that I sliced into 8 slices each. 
  • 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.
Store this cake at room temperature for up to one week.  Or you can freeze the cake for up to three months. 


Serving: 1Slice | Calories: 444kcal | Carbohydrates: 55g | Protein: 6g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 156mg | Potassium: 193mg | Fiber: 2g | Sugar: 35g | Vitamin A: 3224IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 2mg