There is something truly comforting and nostalgic about a slice of carrot pound cake, especially when it is luxuriously topped with a sweet, tangy cream cheese glaze. This Carrot Pound Cake with Cream Cheese Glaze Recipe marries the rustic sweetness of freshly grated carrots with warm spices and a moist, buttery crumb. It’s the kind of cake that feels like a hug from the inside out, perfect for sharing with friends, family, or simply savoring during a quiet afternoon with tea or coffee. Every bite offers a beautiful balance of flavors and textures that makes you want to keep coming back for more.
Ingredients You’ll Need
Getting started with this recipe is a breeze because the ingredients are simple, familiar, and each plays a special role in creating the perfect carrot pound cake. From the richness of butter to the aromatic spices and tangy sour cream, these basics come together to bake a cake that’s tender, flavorful, and full of heart.
- Unsalted butter (1 cup, softened): Provides the rich, creamy base and tender texture.
- Granulated sugar (1 1/4 cups): Sweetens the cake while helping create moisture.
- Light brown sugar (1/2 cup): Adds a subtle caramel note and extra moisture.
- Large eggs (4): Bind the ingredients and help the cake rise beautifully.
- Vanilla extract (2 teaspoons): Enhances the overall flavor with warm, sweet undertones.
- All-purpose flour (2 cups): The structure that holds everything together.
- Baking powder (1 1/2 teaspoons): Helps the cake rise evenly and creates a light crumb.
- Baking soda (1/2 teaspoon): Works with acidic ingredients for tender crumb and rise.
- Salt (1/2 teaspoon): Balances sweetness and brightens the flavors.
- Ground cinnamon (1 1/2 teaspoons): Adds beloved warmth and spice that pairs perfectly with carrots.
- Nutmeg (1/4 teaspoon): Offers subtle nutty sweetness that deepens the flavor.
- Ground ginger (1/4 teaspoon): Adds a hint of gentle spice and zestiness.
- Finely grated carrots (2 cups): Infuses moisture, sweetness, and vibrant color.
- Sour cream (1/2 cup): Keeps the cake incredibly moist and tender with a slight tang.
- Chopped walnuts or pecans (1/2 cup, optional): Provide a delightful crunch and nutty flavor.
How to Make Carrot Pound Cake with Cream Cheese Glaze Recipe
Step 1: Prepare Your Pan and Oven
Preheat your oven to 325°F (160°C) to ensure even baking. Grease and flour a 9×5-inch loaf pan or a bundt pan to prevent sticking and give your cake those beautiful edges.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, beat the softened butter together with the granulated sugar and light brown sugar until light, fluffy, and gorgeous. This step is crucial because it introduces air that helps your cake rise and gives you the tender crumb you’re craving.
Step 3: Add the Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition to fully incorporate them. Then stir in the vanilla extract to bring all the sweet and warm flavors together.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. This ensures even distribution of your spices and leavening agents so each bite bursts with flavor and texture.
Step 5: Mix Dry Ingredients into Wet
Gradually add the dry mix into the wet batter, mixing just until combined. Avoid overmixing here, as it can make the cake dense, but make sure everything is incorporated for an even crumb.
Step 6: Fold in Carrots, Sour Cream, and Nuts
Add the finely grated carrots, sour cream, and nuts if using, folding them gently into the batter. The carrots give moisture and natural sweetness, the sour cream adds richness and tenderness, and the nuts contribute a fantastic crunch.
Step 7: Bake the Cake
Pour your batter into the prepared pan and smooth the top. Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. The aroma of warm spices and buttery cake will soon fill your kitchen.
Step 8: Cool and Glaze
Allow the cake to cool for 10 minutes in the pan before transferring it to a wire rack to cool completely. Meanwhile, make the cream cheese glaze by beating softened cream cheese until smooth, then adding powdered sugar, milk, and vanilla until pourable. Drizzle lovingly over the cooled cake for that irresistible finishing touch.
How to Serve Carrot Pound Cake with Cream Cheese Glaze Recipe
Garnishes
A simple dusting of powdered sugar or a sprinkle of chopped walnuts on top of the cream cheese glaze adds gorgeous texture and visual appeal. You can also add a few edible flowers or fresh orange zest for a bright, inviting look.
Side Dishes
This carrot pound cake pairs magically with a cup of spiced chai tea, hot coffee, or a chilled glass of milk. For a more special treat, serve alongside a dollop of whipped cream or a scoop of vanilla ice cream to complement that luscious cream cheese glaze.
Creative Ways to Present
Slice the cake into thick, generous pieces and serve on rustic wooden platters for a cozy vibe. For gatherings, consider mini versions of this carrot pound cake baked in muffin tins and glazed individually — perfect for effortless sharing and a charming presentation.
Make Ahead and Storage
Storing Leftovers
Keep any leftover carrot pound cake covered tightly at room temperature for up to three days to preserve its moist texture. For longer freshness, store it in the refrigerator, tightly wrapped, where it can last around a week without losing its deliciousness.
Freezing
Carrot pound cake freezes beautifully! Wrap the cooled cake or slices tightly in plastic wrap and then place them in a freezer-safe bag or container. Freeze for up to three months. Thaw overnight in the refrigerator for easy access to this delightful treat whenever you want.
Reheating
To revive the warmth and softness of refrigerated or thawed slices, pop them in a microwave for 15 to 20 seconds or briefly warm them in a low oven. This makes it feel freshly baked and enhances the cream cheese glaze’s luscious texture.
FAQs
Can I substitute nuts or leave them out?
Absolutely! Nuts are optional in this Carrot Pound Cake with Cream Cheese Glaze Recipe. You can easily omit them for a nut-free version or swap with your favorite nut like almonds or pecans depending on what you enjoy or have on hand.
What’s the best way to grate the carrots?
For the perfect texture, finely grate your carrots using a box grater or food processor. Finely grated carrots blend seamlessly into the batter, providing moisture and sweetness without large pieces disrupting the cake’s smooth crumb.
Can I add pineapple to this recipe?
Yes! Adding 1/2 cup of well-drained crushed pineapple is a wonderful way to increase moisture and add a subtle fruity twist. Make sure the pineapple is drained well to avoid making the batter too wet.
Is this cake suitable for a vegetarian diet?
This carrot pound cake is indeed vegetarian-friendly since it contains no meat or gelatin products. It’s perfect for anyone wanting a comforting, home-baked dessert within a vegetarian lifestyle.
How long does the cream cheese glaze stay fresh?
The cream cheese glaze is best enjoyed fresh but can be stored in the refrigerator for up to 3 days in an airtight container. Give it a quick stir before drizzling if it thickens too much.
Final Thoughts
I truly hope this Carrot Pound Cake with Cream Cheese Glaze Recipe becomes one of your go-to favorites whenever you crave a baked treat that feels like home. It’s a wonderfully moist, flavorful cake that brings warmth, comfort, and joy with every bite. Give it a try, and don’t be surprised if it quickly becomes a beloved staple in your kitchen and on your table.
Print
Carrot Pound Cake with Cream Cheese Glaze Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 25 minutes
- Yield: 10–12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Carrot Pound Cake with Cream Cheese Glaze is a moist and flavorful dessert that combines the warm spices of cinnamon, nutmeg, and ginger with freshly grated carrots and a rich cream cheese glaze. Perfectly spiced and studded with nuts for added texture, this American classic is ideal for an indulgent snack or celebratory treat.
Ingredients
Cake
- 1 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 1/2 cup light brown sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 2 cups finely grated carrots
- 1/2 cup sour cream
- 1/2 cup chopped walnuts or pecans (optional)
Cream Cheese Glaze
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (160°C). Grease and flour a 9×5-inch loaf pan or bundt pan to ensure the cake doesn’t stick.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using a mixer until the mixture is light and fluffy, which will help create a tender crumb.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to incorporate air and ensure a smooth batter. Then mix in the vanilla extract for flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, and ground ginger to evenly distribute the leavening agents and spices.
- Mix Dry into Wet: Gradually add the dry ingredients to the butter mixture, stirring gently and mixing just until combined to prevent overworking the batter.
- Fold in Carrots, Sour Cream, and Nuts: Carefully fold in the finely grated carrots, sour cream, and chopped walnuts or pecans if using. This adds moisture, texture, and flavor.
- Pour Batter and Bake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the preheated oven for 60–70 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely, ensuring it sets properly and is easier to glaze.
- Prepare the Cream Cheese Glaze: Beat the softened cream cheese until smooth. Add the powdered sugar, milk, and vanilla extract, mixing well until the glaze is smooth and pourable.
- Glaze the Cake: Drizzle the cream cheese glaze evenly over the cooled cake just before serving to add a luscious, tangy finish.
Notes
- For extra flavor and moisture, add 1/2 cup of well-drained crushed pineapple to the batter.
- This cake stays moist for several days and tastes even better the next day.
- Store covered at room temperature for up to 3 days or refrigerate for longer shelf life.
