Easy and Delicious Carrot Pound Cake With Cream Cheese Glaze
This Carrot Cake Pound Cake is a perfect balance of moistness, sweetness, and a hint of spice, making it a crowd-pleaser for any occasion. The homemade cream cheese frosting adds the perfect touch once you drizzle it on top. Homemade carrot cake is always a hit and making it a bundt pound cake is simply genius.
You might be surprised by how easy this carrot pound cake recipe is. No matter what your skill level is, even the homemade cream cheese glaze is easy to make. I am no chef and am always looking for recipes that beginner bakers like my teen daughter can make. I’m so busy that I get how hectic our lives are, so I always try to share simple recipes even when baking the perfect cake.
Everybody will love this moist carrot pound cake thanks to the combination of fresh carrots and crushed, juicy pineapple. Also, don’t be surprised if your kids ask if there’s any leftover cream cheese frosting. It’s so good they will want to eat it with a spoon!
My daughter says this is better than any classic carrot cake recipe. Let me know if you agree!
Can I make this carrot bundt cake a loaf?
You will need a bundt cake pan if you want to make a pound cake like mine, but feel free to use a loaf pan if that’s all you have. Just keep an eye on baking time because it might be done in less time.
What equipment will I need?
I always recommend gathering what you will need before baking, so here’s a brief equipment list:
- Large bowl
- Electric, stand or hand mixer
- Measuring cup
- Medium mixing bowl
- Box grater
- Bundt cake pan or loaf pan
Carrot Cake Pound Cake Recipe
Prep Time: 20 minutes
Bake Time: 60-70 minutes
Yield: 12 servings
Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
4 large eggs, room temperature
2 teaspoons vanilla extract
2 cups finely grated carrots
1/2 cup crushed pineapple, drained
1/2 cup chopped pecans or walnuts (optional)
For the Cream Cheese Glaze Drizzle:
4 oz cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
2-3 tablespoons milk
Instructions
Preheat your oven to 325°F (163°C). Grease and flour a bundt pan.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
In a large mixing bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Fold in grated carrots, crushed pineapple, and chopped nuts (if using).
Pour the carrot cake batter into the prepared bundt pan, spreading it evenly.
Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
For the cream cheese glaze, beat together cream cheese, powdered sugar, and vanilla extract until smooth. Add milk gradually until you achieve a pourable consistency.
Drizzle the cream cheese glaze over the cooled cake.
Carrot Pound Cake With Cream Cheese Drizzle
This Carrot Cake Pound Cake is a perfect balance of moistness, sweetness, and a hint of spice, making it a crowd-pleaser for any occasion. The homemade cream cheese frosting adds the perfect touch once you drizzle it on top. Homemade carrot cake is always a hit and making it a bundt pound cake is simply genius.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 cups finely grated carrots
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped pecans or walnuts (optional)
- For the Cream Cheese Drizzle:
- 4 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk
Instructions
- Preheat your oven to 325°F (163°C). Grease and flour a bundt pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- In a large mixing bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in grated carrots, crushed pineapple, and chopped nuts (if using).
- Pour the batter into the prepared bundt pan, spreading it evenly.
- Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- For the cream cheese glaze, beat together cream cheese, powdered sugar, and vanilla extract until smooth. Add milk gradually until you achieve a pourable consistency.
- Drizzle the cream cheese glaze over the cooled cake.
Hope all the carrot cake lovers in your life enjoy this non traditional pound cake. If you do have any leftovers, I recommend storing in an airtight container, ideally with a cake dome. If you did have any leftover cream cheese glaze, store it in the fridge.
How can I make this recipe healthier?
A very simple trick I’ve used for years when trying to reduce the fat in my baking recipes is to substitute butter or oil for unsweetened applesauce. You could also use vegetable oil instead of butter but I don’t recommend it. I am team butter when it comes to baking unless you have a dairy allergy or dietary restriction.
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