Here’s a rich, moist, and subtly spiced Carrot Pound Cake recipe with a luscious Cream Cheese Glaze — perfect for dessert, tea time, or special occasions.
🥕 Carrot Pound Cake with Cream Cheese Glaze
Yields: 8–10 slices
Prep Time: 20 min
Bake Time: 60–70 min
Ingredients
For the Cake
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp ground ginger (optional)
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1 1/2 cups finely grated carrots (about 3 medium carrots)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/4 cup crushed pineapple, drained (optional, adds moisture)
For the Cream Cheese Glaze
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 2–3 tbsp milk (or heavy cream)
- 1/2 tsp vanilla extract
Instructions
1. Preheat and prepare
- Preheat oven to 350°F (175°C).
- Grease and flour a 9×5-inch loaf pan, or line with parchment paper.
2. Mix dry ingredients
- In a medium bowl, whisk together:
- Flour
- Baking powder
- Baking soda
- Salt
- Cinnamon
- Nutmeg
- Ginger (if using)
3. Mix wet ingredients
- In a large bowl, beat butter and sugar until creamy.
- Add eggs one at a time, beating well after each.
- Beat in oil and vanilla extract.
4. Combine and fold
- Gradually add dry ingredients to the wet mixture, mixing until just combined.
- Fold in grated carrots, nuts, and pineapple (if using).
5. Bake
- Pour batter into prepared loaf pan.
- Bake 60–70 minutes or until a toothpick inserted into the center comes out clean.
- Let cool 10–15 minutes in the pan, then transfer to a wire rack to cool completely.
6. Prepare the cream cheese glaze
- In a small bowl, beat:
- Cream cheese
- Powdered sugar
- Vanilla extract
- Add milk 1 tbsp at a time until desired pourable consistency is reached.
7. Glaze and serve
- Drizzle cream cheese glaze over cooled cake.
- Slice and enjoy!
Tips for Best Results
- Use freshly grated carrots for moisture; avoid pre-shredded for cakes.
- Add 1/4 tsp salt to the glaze if you like a slightly balanced sweetness.
- Store in an airtight container in the fridge for up to 5 days.
- Can be served slightly warm or at room temperature.