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Carrot Pound Cake with Cream Cheese Glaze

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This moist and flavorful Carrot Pound Cake is a perfect balance of warm spices and fresh carrots, topped with a creamy, tangy cream cheese glaze. It’s the perfect dessert for any occasion, and the optional garnishes make it even more special!

Ingredients

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For the Cake:

  • 1 cup unsalted butter, softened
  • 2 1/2 cups granulated sugar
  • 5 large eggs, room temperature
  • 3 cups all-purpose flour, sifted
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 cup grated carrots
  • 1/2 cup crushed pineapple, drained
  • 1/2 cup whole milk, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts or pecans (optional)

For the Cream Cheese Glaze:

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

Instructions

  • Prepare the Cake Batter:
    • Preheat the oven to 325°F (163°C). Grease and flour a Bundt pan or spray with nonstick baking spray.
    • In a large bowl, cream the butter and sugar together until light and fluffy, about 3–4 minutes.
    • Add eggs one at a time, beating well after each addition.
  • Mix Dry Ingredients:
    • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
  • Combine Wet and Dry Ingredients:
    • Gradually add the dry ingredients to the creamed mixture, alternating with milk. Begin and end with the dry ingredients.
  • Fold in Add-Ins:
    • Gently fold in the grated carrots, crushed pineapple, vanilla extract, and chopped nuts (if using).
  • Bake the Cake:
    • Pour the batter evenly into the prepared pan and smooth the top with a spatula.
    • Bake for 75–85 minutes, or until a toothpick inserted into the center comes out clean.
    • Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  • Prepare the Cream Cheese Glaze:
    • In a medium bowl, beat the softened cream cheese until smooth.
    • Add the powdered sugar, milk, and vanilla extract. Whisk until smooth and pourable. Adjust the consistency by adding more milk if needed.
  • Glaze and Serve:
    • Drizzle the cream cheese glaze generously over the cooled cake.
    • Sprinkle with a pinch of cinnamon or garnish with candied carrot ribbons and chopped nuts for a decorative finish.

Notes

  • If you prefer a richer glaze, use a bit more cream cheese.
  • This cake can be made ahead and stored in the refrigerator for up to 3 days. The glaze can also be made ahead and refrigerated, just warm it slightly before using.
  • For a fun twist, add a handful of raisins or shredded coconut to the batter.

Nutrition

Find it online: https://deliceflash.com/carrot-pound-cake-with-cream-cheese-glaze/