Magical Carrot Pound Cake with Cream Cheese Glaze Recipe

Whipping up a delightful carrot pound cake with cream cheese glaze promises pure comfort in every decadent slice.

Moist crumbs packed with sweet, earthy carrots create a heavenly dessert that feels like a warm hug.

Familiar spices dance through this classic treat, bringing nostalgic memories of grandma’s kitchen.

Cinnamon and nutmeg weave their magic, transforming simple ingredients into something extraordinary.

Subtle hints of vanilla complement the rich cream cheese drizzle, making each bite completely irresistible.

Home bakers will adore how easily this recipe comes together with minimal fuss.

Prepare to fall in love with a dessert that effortlessly blends simplicity and indulgence.

Baking Know-How for Carrot Pound Cake Perfection

• Drain crushed pineapple thoroughly to avoid excess moisture that could make the cake dense or wet.
• Toast chopped nuts before adding to the batter to enhance their nutty richness and provide a deeper, more complex taste profile.
• Check cake doneness early and use a toothpick test to prevent overbaking, which can dry out the pound cake's tender crumb.
• Grate carrots finely and squeeze out excess liquid to ensure the cake remains moist without becoming waterlogged.
• Adjust cream cheese glaze thickness by adding powdered sugar to thicken or milk to thin, creating your perfect drizzling texture.

Store Carrot Pound Cake with Cream Cheese Glaze

• Store the carrot pound cake covered with plastic wrap or in an airtight container in the refrigerator for up to 5 days. Keep the cream cheese glaze separate to prevent sogginess.
• Leave the cake at room temperature for 2 hours before serving to restore its soft texture and bring out the rich flavors.
• Wrap the unglazed cake tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before glazing and serving.
• Warm individual slices in the microwave for 15-20 seconds or in a preheated oven at 300°F for 5-7 minutes to restore moisture and enhance the cake's warmth.

Drinks to Enjoy with Carrot Pound Cake

• Pair Perfectly with Spiced Warmth: A steaming mug of chai latte complements the cake's warm spices like cinnamon and nutmeg, creating a delightful harmony of flavors that dance on your palate.
• Match with Creamy Contrast: A cold glass of vanilla bean milkshake balances the cake's dense texture, offering a smooth and refreshing counterpoint that enhances the dessert's rich undertones.
• Elevate with Fruity Brightness: A crisp apple cider or sparkling apple spritzer cuts through the cake's richness, providing a light and tangy accompaniment that refreshes the palate between bites.
• Indulge with Dessert Wine: A sweet late-harvest Riesling or moscato creates a luxurious pairing, its honeyed notes echoing the cake's sweetness while adding an elegant touch to the dessert experience.

Carrot Cake Glaze and Spice Variants

• Gluten-Free Version: Replace all-purpose flour with a gluten-free flour blend, ensuring the cake maintains a similar texture and rise. Add xanthan gum for better binding if the blend doesn't already include it.
• Vegan Adaptation: Substitute butter with coconut oil, eggs with flax eggs, and cream cheese glaze with a dairy-free alternative made from soaked cashews and maple syrup. Use almond milk instead of regular milk.
• Low-Sugar Option: Replace granulated sugar with monk fruit sweetener or stevia. Reduce the amount of sugar and add extra spices like cinnamon and nutmeg to enhance flavor without increasing sweetness.
• Nut-Free Variation: Omit chopped nuts completely or replace them with toasted pumpkin seeds for a crunchy texture. Use seed-based alternatives to maintain the cake's overall structure and add interesting complexity.

FAQs

• Why use both butter and oil in this recipe?

The combination provides moisture and richness while creating a tender crumb that stays fresh longer. Oil helps keep the cake soft, while butter adds deep flavor.

• Can I substitute ingredients if I'm missing something?

You can replace nuts with seeds, use applesauce instead of pineapple, or swap spices based on what’s available. Just maintain similar proportions to keep the cake’s texture consistent.

• How do I know the cake is perfectly baked?

Insert a toothpick into the cake’s center – if it comes out clean with just a few moist crumbs, the cake is done. The top should be golden brown and slightly springy when touched.

• Is this cake suitable for people with dietary restrictions?

This recipe contains gluten, dairy, and eggs, so it’s not appropriate for vegan or gluten-free diets. However, you can experiment with alternative flour and egg replacements if needed.

Carrot Pound Cake That’s Moist, Spiced, And Loved By All

• Conquer Baking Complexity: Beginner-friendly recipe with straightforward steps that transform simple ingredients into a stunning dessert, making even novice bakers feel like professional pastry chefs.
• Maximize Weekend Leisure: Perfect weekend baking project that requires minimal active preparation time, allowing you to enjoy relaxed cooking without spending hours in the kitchen.
• Crowd-Pleasing Comfort Delight: Versatile cake suitable for potlucks, family gatherings, and casual celebrations, guaranteed to impress guests with its rich, moist texture and delectable cream cheese glaze.
• Nutrient-Packed Indulgence: Incorporates carrots and optional nuts, adding nutritional value and subtle complexity to a classic dessert, making it a slightly healthier alternative to traditional pound cakes.

Everything for Carrot Pound Cake with Cream Cheese Glaze

• All-Purpose Flour: The foundation of the cake, providing structure and texture.
• Baking Powder, Baking Soda: Essential leavening agents that help the cake rise and become fluffy.
• Salt: Enhances overall flavor and balances sweetness.

• Ground Cinnamon, Ground Nutmeg, Ground Ginger, Ground Cloves: Warm spices that create a rich, aromatic flavor profile.

• Butter, Sugar: Provide moisture, sweetness, and help create a tender crumb.
• Eggs: Bind ingredients and add richness to the cake.
• Milk: Adds moisture and helps create a smooth batter.
• Vanilla Extract: Adds depth and warmth to the overall flavor.

• Grated Carrots: Provide natural sweetness, moisture, and signature carrot cake texture.
• Crushed Pineapple: Adds moisture and subtle tropical sweetness.

• Chopped Nuts: Adds crunch and nutty flavor to the cake.

• Cream Cheese: Creates a tangy, smooth base for the glaze.
• Powdered Sugar: Provides sweetness and helps thicken the glaze.
• Milk: Adjusts the glaze consistency.

• Ground Cinnamon: For a light spice sprinkle.
• Candied Carrot Ribbons: Adds an elegant decorative touch.

Carrot Pound Cake Instructions with Cream Cheese Glaze

Step 1: Warm Up the Oven

Turn your oven to 325°F.

Grab a Bundt pan and coat it generously with baking spray or butter and flour to prevent sticking.

Step 2: Whip Butter and Sugar

In a spacious mixing bowl, blend butter and sugar until they transform into a fluffy, creamy mixture that looks light and airy.

This should take around 3-4 minutes of enthusiastic mixing.

Step 3: Incorporate Eggs

Drop eggs into the butter mixture one by one, thoroughly mixing after each addition to create a smooth, silky base.

Step 4: Blend Dry Components

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Cinnamon
• Nutmeg
• Ginger
• Cloves

Ensure all ingredients are evenly distributed.

Step 5: Marry Wet and Dry Ingredients

Slowly introduce dry ingredients into the butter mixture, alternating with milk.

Start and finish with dry ingredients to maintain a perfect consistency.

Step 6: Add Texture and Flavor

• Grated carrots
• Crushed pineapple
• Vanilla extract
• Chopped nuts (optional)

Step 7: Bake to Perfection

Pour batter into the prepared pan, smoothing the top with a spatula.

Slide into the preheated oven and bake for 75-85 minutes.

The cake is ready when a toothpick inserted comes out clean.

Step 8: Cool and Rest

Allow cake to rest in the pan for 10 minutes, then transfer to a wire rack for complete cooling.

Step 9: Craft Cream Cheese Glaze

Beat cream cheese until smooth.

• Powdered sugar
• Milk
• Vanilla extract

Whisk until silky and pourable, adjusting consistency with extra milk if needed.

Step 10: Finish and Serve

Drizzle glaze generously over the cooled cake.

Sprinkle with cinnamon or garnish with candied carrot ribbons and chopped nuts for a stunning presentation.

Carrot Pound Cake With Cream Cheese Glaze Recipe

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4.7 from 34 reviews

• Total Time: 1 hour 45 minutes
• Yield: 12 1x

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Description

Delightful carrot pound cake with cream cheese glaze brings Southern comfort to your dessert table, blending warm spices and sweet carrots into a moist, irresistible treat. Creamy glaze crowns this classic cake, inviting you to savor each rich, comforting bite.

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Ingredients

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Main Ingredients:

• 3 cups all-purpose flour, sifted
• 2 1/2 cups granulated sugar
• 1 cup unsalted butter, softened
• 5 large eggs, room temperature

Vegetables and Fruits:

• 1 cup grated carrots
• 1/2 cup crushed pineapple, drained

Spices and Seasonings:

• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves

Additional Ingredients:

• 1/2 cup whole milk, room temperature
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts or pecans (optional)

Cream Cheese Glaze Ingredients:

• 4 ounces (113 grams) cream cheese, softened
• 1 cup powdered sugar
• 2–3 tablespoons milk
• 1/2 teaspoon vanilla extract
• 1 pinch cinnamon (optional, for garnish)

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Instructions

1. Warm the kitchen oven to a moderate 325°F, meticulously coating a Bundt pan with baking spray to prevent sticking.
2. Using an electric mixer, whip butter and sugar until they transform into a cloud-like, aerated mixture, incorporating eggs individually and blending thoroughly after each addition.
3. Sift together flour, rising agents, aromatic spices, and seasoning in a separate vessel, creating a harmonious dry ingredient foundation.
4. Gently incorporate the dry mixture into the creamy base, alternating with milk to maintain a silky batter consistency, ensuring a smooth integration.
5. Delicately fold in freshly grated carrots, tropical pineapple chunks, fragrant vanilla, and optional nutty companions, distributing ingredients evenly throughout the mixture.
6. Transfer the velvety batter into the prepared pan, smoothing the surface with a spatula to create an even landscape.
7. Slide the pan into the preheated oven, allowing the cake to bake for approximately 75–85 minutes until a slender testing probe emerges pristine.
8. Allow the cake to rest within the pan for ten minutes, then carefully release onto a cooling rack, permitting complete temperature reduction.
9. Craft the luxurious glaze by whipping cream cheese until supremely smooth, gradually introducing powdered sugar, milk, and vanilla until achieving a luscious, pourable consistency.
10. Cascade the cream cheese glaze over the cooled cake, creating an elegant drizzle, and embellish with a whisper of cinnamon or decorative nutty garnish.

Notes

• Ensure butter and eggs are at room temperature for smoother batter mixing and better cake texture.
• Grate carrots finely to distribute evenly and prevent large chunks in the cake.
• Drain crushed pineapple thoroughly to avoid excess moisture that could make the cake soggy.
• Toast nuts briefly before adding to enhance their flavor and provide a delightful crunch.
• Customize the cake by substituting gluten-free flour for a celiac-friendly version.
• Store cake in an airtight container at room temperature for up to 3 days or refrigerate for longer shelf life.
• For a lighter version, replace half the butter with unsweetened applesauce to reduce calories.
• Add a sprinkle of orange zest to the batter for a subtle citrusy undertone that complements the warm spices.

• Prep Time: 20 minutes
• Cook Time: 85 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 433
• Sugar: 42 g
• Sodium: 254 mg
• Fat: 20 g
• Saturated Fat: 9 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 61 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 81 mg