A cozy mashup of two classics, rich buttery pound cake and warmly spiced carrot cake. This carrot cake pound cake is dense, moist, and packed with cinnamon, carrots, and a hint of vanilla, then finished with a silky cream cheese glaze that drips beautifully over the loaf. It’s the kind of dessert that feels fancy enough for holidays but simple enough for a weekend bake.
💕 Why You’ll Love This Recipe:
- Best of both worlds: The rich texture of pound cake with the flavor of carrot cake.
- Ultra moist: Fresh carrots and sour cream keep the crumb tender.
- Perfect for spring and Easter baking.
- Great make-ahead dessert that actually tastes even better the next day.
- Beautiful presentation with a cream cheese glaze drizzle.
If you love this recipe you'll also need to try my White Chocolate Raspberry Blondies and Mandarin Orange Bundt Cake
Ingredients:
Jump to:
Instructions:
1. Preheat oven to 325°F. Grease and flour a 9x5 loaf pan. Cream butter and sugars
2. In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy (about 3 minutes).
3. Add eggs and vanilla
Beat in eggs one at a time, mixing well after each addition. Stir in vanilla.
4. Combine dry ingredients
In a separate bowl whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
5. Mix batter
Add dry ingredients to the butter mixture alternately with sour cream. Mix until just combined.
6. Fold in carrots and nuts
Stir in grated carrots and pecans.
7. Bake
Pour batter into prepared pan and bake 55–65 minutes, or until a toothpick inserted comes out clean.
8. Cool
Let cake cool in pan 10 minutes, then transfer to a wire rack to cool completely.
9. Make glaze
Beat cream cheese, powdered sugar, vanilla, and milk until smooth and pourable.
10. Finish cake
Drizzle glaze over the cooled pound cake and let it set before slicing.
Helpful Tips & Tricks:
- Finely grate the carrots so they melt into the cake texture. You want to see those pretty carrots in the cake!
- Don’t overmix the batter once flour is added or the cake can become dense.
- Room temperature ingredients create a smoother batter and better rise.
- If the top browns too quickly, loosely tent with foil during the last 15 minutes.
Make Ahead and Storage Tips:
Make Ahead:
Bake the cake a day ahead—the flavor deepens overnight.
Room Temperature:
Store covered for 2 days.
Refrigerator:
Keeps well for 5 days.
Freezer:
Freeze the unglazed cake wrapped tightly for up to 2 months
FAQ's:
Can I make this in a bundt pan?
Yes! Bake in a greased bundt pan for about 60–70 minutes.
Do I have to peel the carrots?
Yes! Peeling prevents bitterness and keeps the cake smooth.
Can I make this without the glaze?
Absolutely. It’s delicious plain or dusted with powdered sugar.
Substitutions & Variations:
- Add pineapple: Mix in ¼ cup crushed pineapple for extra moisture.
- Raisin lovers: Stir in ½ cup raisins.
- Nut-free: Simply omit the pecans.
- Spiced upgrade: Add a pinch of cloves or ginger.
Recent Recipes:
Carrot Cake Pound Cake
Equipment
- 9x5 Loaf Pan
- Box Grater
- electric mixer
- mixing bowls
- cooling rack
Ingredients
Carrot Cake Pound Cake:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ cup sour cream
- 1½ cups finely grated carrots
- ½ cup chopped pecans or walnuts (optional)
Cream Cheese Glaze:
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 3 tablespoon milk (Whole milk or heavy cream)
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 325°F. Grease and flour a 9x5 loaf pan.
- In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy (about 3 minutes).
- Beat in eggs one at a time, mixing well after each addition. Stir in vanilla.
- In a separate bowl whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Add dry ingredients to the butter mixture alternately with sour cream. Mix until just combined.
- Stir in grated carrots and pecans
- Let cake cool in pan 10 minutes, then transfer to a wire rack to cool completely.
- Beat cream cheese, powdered sugar, vanilla, and milk until smooth and pourable.
- Drizzle glaze over the cooled pound cake and let it set before slicing.
Notes
- For bakery-style slices, chill the cake for 30 minutes before cutting.
- Use lightly toasted pecans for deeper flavor.
- If your carrots are very juicy, lightly pat them dry before mixing into the batter.
