If you’re in the mood for a dessert that’s both comforting and indulgent, Carrot Pound Cake with Cream Cheese Glaze is exactly what you need. Imagine the warm, spiced goodness of a traditional carrot cake, but with a dense, moist pound cake twist. Each slice is bursting with the earthy sweetness of carrots, cinnamon, and a hint of nutmeg, all topped with a rich, tangy cream cheese glaze that’s just the right amount of indulgence. Whether you’re baking for a special occasion or simply treating yourself, this cake is bound to become your new favorite.

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

Moist and Flavorful: This pound cake is incredibly moist, thanks to the carrots and a hint of buttermilk. The texture is dense but perfectly soft, and every bite is packed with the sweet and spicy flavors we all love in carrot cake.

Cream Cheese Glaze: Let’s be honest—cream cheese glaze makes everything better. It adds a luscious, tangy sweetness that perfectly complements the rich, spiced cake. You’ll find yourself drizzling a little extra on each slice.

Perfect for Any Occasion: Whether you’re serving it at a holiday gathering, a birthday, or just because, this cake is versatile enough to fit any occasion. It’s always a crowd-pleaser!

Easy to Make: Don’t let the fancy glaze fool you—this cake is simple to make and requires only a few ingredients. Plus, the cream cheese glaze is a breeze to whip up.

Customizable: You can easily add your own spin to this cake by folding in some nuts like walnuts or pecans or adding raisins for a little extra texture and sweetness.

Ingredients

For the Cake:

Carrots: The star of the show! Grated carrots bring moisture, natural sweetness, and a bit of texture to the cake.
All-Purpose Flour: The base of the cake, providing structure and body.
Sugar: Sweetens the cake to perfection.
Butter: Adds richness and helps create that perfect pound cake texture.
Eggs: Bind the ingredients together and provide structure.
Buttermilk: Adds moisture and a slight tang, making the cake even more tender.
Baking Powder & Baking Soda: These two leavening agents help the cake rise perfectly and give it a light, airy texture.
Cinnamon & Nutmeg: The warm, comforting spices that give this cake its signature flavor.
Vanilla Extract: Enhances the overall flavor profile and brings everything together.
Salt: Balances out the sweetness and enhances the flavors.

For the Cream Cheese Glaze:

Cream Cheese: The base of the glaze. It’s creamy, tangy, and melts perfectly into the cake.
Powdered Sugar: Sweetens the glaze and gives it that silky smooth consistency.
Butter: Adds richness and helps the glaze melt into the cake.
Vanilla Extract: A little splash of vanilla ties the glaze together.
Milk: To thin out the glaze to the perfect consistency for drizzling.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s get baking!

Prepare the Oven and Pan:

Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or bundt pan, ensuring that the cake comes out easily after baking.

Mix Dry Ingredients:

In a medium bowl, whisk together the 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 and sugar using an electric mixer until light and fluffy, about 3-4 minutes. This helps to create a light texture for the cake.

Add the Eggs and Vanilla:

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Incorporate the Carrots and Dry Ingredients:

Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Then, fold in the grated carrots and buttermilk, making sure the batter is smooth and well-mixed.

Bake the Cake:

Pour the batter into your prepared pan and spread it out evenly. Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs.

Cool the Cake:

Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Make the Cream Cheese Glaze:

While the cake is cooling, prepare the glaze. In a medium bowl, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar, mixing until the glaze is silky and smooth. Add vanilla extract and a splash of milk to thin the glaze to your desired consistency.

Glaze the Cake:

Once the cake has cooled, drizzle the cream cheese glaze over the top, allowing it to flow down the sides. If you want, you can sprinkle some chopped walnuts or pecans on top for added crunch and flavor.

Serve and Enjoy:

Slice the cake and serve. It’s perfect for tea time, dessert, or just a sweet treat with your coffee.

Nutrition Facts

Servings: 12
Calories per serving: 320 (varies depending on exact ingredients)

Preparation Time

Prep Time: 15 minutes
Cook Time: 55-60 minutes
Total Time: 1 hour 10 minutes

How to Serve Carrot Pound Cake with Cream Cheese Glaze

This cake is delicious on its own, but you can make your serving extra special with a few options:

With Coffee or Tea: Pair a slice of this cake with your favorite hot beverage. The spices in the cake and the tangy glaze make it the perfect accompaniment to a cozy afternoon.

Top with Chopped Nuts: For a little crunch, sprinkle chopped walnuts or pecans over the glaze before serving. It adds texture and extra flavor.

Serve with Fresh Berries: A few fresh raspberries or strawberries on the side complement the cake’s sweetness and provide a refreshing contrast.

Add a Scoop of Ice Cream: Make this dessert even more indulgent by serving it with a scoop of vanilla ice cream or cinnamon ice cream for a decadent treat.

Additional Tips

Here are a few ways to make your Carrot Pound Cake even better:

Make it Ahead: You can bake this cake a day in advance. The flavors actually improve after sitting overnight. Just store it in an airtight container at room temperature and glaze it just before serving.
Don’t Skip the Buttermilk: The buttermilk helps make the cake extra moist. If you don’t have any on hand, you can substitute with regular milk and a splash of vinegar or lemon juice.
Add More Flavor: Experiment by adding other flavorings, like orange zest or a handful of raisins, for an extra twist.
Storage: This cake can be stored at room temperature for up to 3 days. If you want to store it for longer, keep it in the fridge for up to a week or freeze it for up to 3 months. Just reheat before serving if frozen.

FAQ Section

Q1: Can I make this cake without the cream cheese glaze?
A1: Yes! You can skip the glaze and enjoy the cake on its own. If you prefer, you could dust it with powdered sugar for a lighter finish.

Q2: Can I make this cake ahead of time?
A2: Absolutely! In fact, this cake gets even better after sitting for a day or two. Store it in an airtight container and glaze it just before serving.

Q3: Can I freeze this cake?
A3: Yes, you can freeze the cake for up to 3 months. Just wrap it tightly in plastic wrap and aluminum foil, and thaw it in the fridge before glazing and serving.

Q4: Can I use all-purpose flour instead of cake flour?
A4: Yes! While cake flour gives the cake a lighter texture, all-purpose flour works perfectly fine in this recipe.

Q5: Can I add nuts to the cake batter?
A5: Yes! Walnuts or pecans would be a wonderful addition to the cake batter for extra flavor and crunch.

Q6: Is this cake gluten-free?
A6: This recipe is not gluten-free, but you can make it gluten-free by using a gluten-free flour blend. Make sure to check the ingredients in your flour blend for a successful result.

Q7: Can I use something else besides buttermilk?
A7: If you don’t have buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for a few minutes before using.

Q8: Can I use a different type of glaze?
A8: Absolutely! If you’re not a fan of cream cheese glaze, you can try a simple powdered sugar glaze or even a chocolate glaze for a different twist.

Q9: Can I make this cake without eggs?
A9: Yes, you can try using a flax egg or another egg substitute to make this cake egg-free.

Q10: How do I make sure the cake doesn’t sink in the middle?
A10: Be sure to measure your ingredients accurately and avoid overmixing the batter. Also, don’t open the oven door while the cake is baking to prevent it from sinking.

Conclusion

Carrot Pound Cake with Cream Cheese Glaze is the ultimate combination of comfort and indulgence. With its moist, spiced carrot cake base and rich, tangy glaze, it’s the kind of dessert that will have everyone coming back for seconds. Whether you’re serving it for a special occasion or simply enjoying it with a cup of coffee, this cake is sure to be a hit. Enjoy every bite!