Carrot Pound Cake with Cream Cheese Glaze Recipe

Imagine sinking your fork into a slice of perfectly moist carrot pound cake, topped with a velvety cream cheese glaze that’s just sweet enough to make your taste buds sing. The rich, spiced flavor of the cake pairs beautifully with the tangy sweetness of the glaze. Whether you’re serving it for dessert, at brunch, or as a sweet snack with a cup of coffee, this Carrot Pound Cake is sure to steal the show. Trust me, once you try this, you’ll never look at carrot cake the same way again!

Why You’ll Love Carrot Pound Cake with Cream Cheese Glaze

This isn’t just any cake—this is a decadent, mouthwatering masterpiece that brings together all the comforting flavors of classic carrot cake with the luxurious richness of a pound cake. Here’s why you’re going to fall head over heels for it:

Perfectly Moist and Tender

The texture of this cake is everything you want—dense but soft, perfectly moist, and with just the right amount of crumb. It’s so satisfying to slice into it, and each bite is a dream.

Cream Cheese Glaze Perfection

The tangy, smooth cream cheese glaze drizzled on top is the perfect finishing touch. It’s not overly sweet but adds a layer of creamy, dreamy flavor that takes this cake to the next level.

Spiced Just Right

Cinnamon and nutmeg are the secret to making this cake so cozy and comforting. The spices bring out the natural sweetness of the carrots, making every bite feel like a warm hug.

Great for Any Occasion

Whether it’s a weekend treat, a birthday celebration, or a holiday dessert, this cake is perfect for any occasion. Plus, it’s simple enough to make but still impressive enough to serve to guests.

Make-Ahead Friendly

This cake keeps beautifully in the fridge, so you can make it ahead of time for parties or gatherings and enjoy it whenever you like!

Ingredients

Ready to bake? Let’s gather the ingredients that will make this carrot pound cake the star of your kitchen:

For the Cake

• Fresh Carrots: Grated finely to add moisture and sweetness to the cake.
• All-Purpose Flour: The base of the cake, providing structure and texture.
• Baking Powder & Baking Soda: The perfect leavening agents to help the cake rise to perfection.
• Ground Cinnamon & Nutmeg: These warming spices give the cake its cozy, comforting flavor.
• Salt: To balance all the sweetness and spices.
• Eggs: These help bind the ingredients and give the cake its rich texture.
• Granulated Sugar: Sweetens the cake and makes it delightfully moist.
• Brown Sugar: Adds extra depth and moisture, giving the cake a slightly caramelized flavor.
• Butter: The key to that tender, melt-in-your-mouth texture.
• Vanilla Extract: For a subtle, fragrant flavor boost.
• Sour Cream: Adds moisture and richness, giving the cake its perfect crumb.
• Chopped Walnuts (optional): For a little crunch and extra flavor if you like.

For the Cream Cheese Glaze

• Cream Cheese: Softened, for that smooth, creamy texture.
• Powdered Sugar: Sweetens the glaze without making it gritty.
• Vanilla Extract: For a hint of warmth and sweetness.
• Heavy Cream or Milk: To make the glaze smooth and pourable.

(Note: Full ingredient measurements are provided in the recipe card above!)

Instructions

Let’s get baking! Here’s how you’ll make this carrot pound cake with that irresistible cream cheese glaze:

Preheat the Oven

Start by preheating your oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan or bundt pan to ensure that your cake slides out effortlessly once it’s done.

Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.

Cream the Butter and Sugar

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-4 minutes with an electric mixer.

Add the Eggs and Vanilla

Add in the eggs one at a time, mixing well after each addition. Then, add the vanilla extract and continue mixing until everything is well combined.

Add the Sour Cream and Carrots

Next, stir in the sour cream, followed by the grated carrots. If you’re adding walnuts, now’s the time to fold them in too!

Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix—this will keep your cake tender and light.

Bake to Perfection

Pour the batter into your prepared pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Cool and Glaze

Let the cake cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely. Once cooled, make the glaze.

Make the Cream Cheese Glaze

To make the glaze, beat together the softened cream cheese, powdered sugar, vanilla extract, and heavy cream or milk until smooth and creamy. If the glaze is too thick, add a little more milk to get it to the desired consistency.

Drizzle and Serve

Once the cake is completely cooled, drizzle the glaze generously over the top. Slice, serve, and enjoy!

Nutrition Facts

Servings: 12
Calories per serving: 300
Total Fat: 17g
Saturated Fat: 10g
Cholesterol: 75mg
Sodium: 170mg
Carbohydrates: 38g
Fiber: 1g
Sugar: 26g
Protein: 3g

Preparation Time

Prep Time: 20 minutes
Bake Time: 60-70 minutes
Total Time: 1 hour 30 minutes

How to Serve Carrot Pound Cake with Cream Cheese Glaze

This cake is perfect as is, but here are a few serving ideas to make it even more irresistible:

Serve with a Cup of Coffee or Tea

This cake pairs wonderfully with your favorite hot beverage. The spiced carrot flavor and the creamy glaze make it a perfect afternoon treat.

Add Fresh Fruit

Serve it with a side of fresh berries or even some citrus slices to add a pop of color and a refreshing contrast to the richness of the cake.

Top with Extra Glaze

If you’re a fan of extra cream cheese glaze, feel free to drizzle more on top before serving—it’s a sweet, creamy touch that everyone will love.

Ice Cream or Whipped Cream

For a real indulgence, top a slice of this cake with a scoop of vanilla ice cream or a dollop of whipped cream. It’s like carrot cake à la mode!

Additional Tips

Use Freshly Grated Carrots

For the best flavor and texture, grate your carrots fresh. Pre-packaged shredded carrots tend to be drier and less flavorful.

Make Sure the Cake is Fully Cooled Before Glazing

If you glaze the cake while it’s still warm, the glaze might melt into the cake. Let it cool completely for the perfect, thick glaze topping.

Storage Tips

Store leftover cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it to extend its freshness for up to a week.

Make It Ahead

This cake can be made up to two days in advance. Just store it tightly wrapped at room temperature until you’re ready to serve, and drizzle the glaze just before serving.

Add a Touch of Spice

If you like your carrot cake spicier, you can add a pinch of ground ginger or allspice to the batter to elevate the flavor.

FAQ Section

Q1: Can I use a different frosting instead of cream cheese glaze?

A1: Yes! You can substitute the glaze with a classic cream cheese frosting, buttercream, or even a simple dusting of powdered sugar.

Q2: Can I make this cake without sour cream?

A2: Yes! You can substitute the sour cream with plain yogurt or buttermilk for a slightly tangier flavor and the same moist texture.

Q3: Can I freeze this cake?

A3: Absolutely! You can freeze the unglazed cake for up to 3 months. Wrap it tightly in plastic wrap and foil, and thaw it before glazing and serving.

Q4: Can I use other nuts instead of walnuts?

A4: Yes! Pecans or almonds would be great alternatives, adding a different texture and flavor to the cake.

Q5: How do I know when the cake is done?

A5: The cake is done when a toothpick inserted into the center comes out clean, or with just a few moist crumbs attached.

Q6: Can I make this cake in a different pan?

A6: Yes, you can make it in a bundt pan or even as cupcakes! Adjust the baking time as needed depending on the pan you use.

Q7: Can I make this cake gluten-free?

A7: You can make this cake gluten-free by substituting the all-purpose flour with a gluten-free flour blend. The texture may be slightly different, but it will still be delicious.

Q8: Can I skip the glaze?

A8: If you prefer a lighter version, you can skip the glaze and enjoy the cake on its own—it’s just as good!

Q9: Can I add other ingredients to the cake, like pineapple or coconut?

A9: Yes! You can add crushed pineapple or shredded coconut for a tropical twist. Just make sure to drain the pineapple well to avoid excess moisture in the cake.

Q10: How long does the cream cheese glaze last?

A10: The glaze can be stored in the fridge for up to 3 days. Just bring it to room temperature before drizzling over the cake.

Conclusion

This Carrot Pound Cake with Cream Cheese Glaze is the perfect dessert for any occasion. With its rich, spiced flavor, moist crumb, and luscious glaze, it’s a showstopper that will have everyone asking for seconds. Whether you’re serving it for a holiday, a special occasion, or just as a treat for yourself, this cake will always be a crowd-pleaser.

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