Moist and flavorful Carrot Cake Pound Cake packed with warm spices and freshly grated carrots, topped with an amazing cream cheese glaze.
This Carrot Cake Pound Cake combines everything you love about a classic carrot cake with the rich, satisfying texture of a homemade pound cake. It's filled with freshly grated carrots, warm spices, brown sugar, and chopped pecans, then topped with a rich cream cheese icing.
The freshly grated carrots help add moisture to the cake, while cinnamon, allspice, cloves, and ginger give every bite that warm, spiced carrot cake flavor. And that cream cheese icing? It's the perfect finishing touch.
Simple to make, beautiful to serve, and absolutely delicious-this Carrot Cake Bundt Cake is sure to become a favorite in your kitchen.
Video Tutorial
Why You'll Love This Carrot Cake Pound Cake
Moist and flavorful: Freshly grated carrots and vegetable oil help create a moist, tender cake.
Full of warm spices: Cinnamon, allspice, cloves, and ginger give the cake plenty of cozy spice flavor.
Made with brown and granulated sugar: Using both sugars adds sweetness while the dark brown sugar brings a deeper flavor to the cake.
Walnuts in every bite: Chopped walnuts add a little texture and nuttiness throughout the cake.
Cream cheese icing: A thick cream cheese icing made with cream cheese, butter, brown sugar, powdered sugar, and vanilla takes this cake over the top.
Recommended tools and equipment:
- Bundt Pan (A 12-cup bundt pan is needed for this recipe.)
- Stand Mixer or Hand Mixer
- Silicone Spatula
- Oven Thermometer
- Cake Keeper
- Measuring Cups and Measuring Spoons
Ingredients You'll Need
- Carrots - Freshly grated for the best flavor, moisture, and texture (avoid pre-shredded carrots).
- All-purpose flour - The foundation of this cake.
- Sugar - A blend of brown and white sugar adds sweetness and depth.
- Eggs - Give structure and richness. Should be at room temperature.
- Oil - Keeps the cake moist and tender.
- Warm spices - Cinnamon, nutmeg, and a touch of ginger bring the classic carrot cake flavor.
- Cream cheese glaze - Cream cheese, powdered sugar, and vanilla whisked into a silky topping.
Optional popular add-ins: chopped pecans, crushed pineapple, raisins, or shredded coconut.
Tips for the Best Carrot Cake Pound Cake
Grate your carrots fresh. I don't recommend using the pre-shredded carrots from the grocery store if you want the best results.
Use room-temperature ingredients. Room-temperature ingredients combine more easily and help create a smoother batter.
Measure your ingredients carefully. Small measurement differences can make a big difference when baking a pound cake.
Don't overmix the batter. Once the butter and sugar have been creamed, mix at a slow speed. Only mix the ingredients until combined.
Prepare your Bundt pan well. Coat all the grooves of your pan with baking spray to help prevent the cake from sticking.
Don't rush the cooling process. Let the cake cool for 10-15 minutes before removing it from the pan, then let it cool completely before adding your icing.
Pound Cake Tips
Whether you're new to baking or a pro, these simple tips will help your pound cake turn out perfectly every time:
β’ Use room temperature ingredients - Butter, eggs, and sour cream should be at room temperature to prevent clumping.
β’ Measure carefully - Baking is all about precision, so measure each ingredient accurately before adding.
β’ Cream butter and sugar well - Mix for about 5 minutes or until light and fluffy.
β’ Add eggs one at a time - Mix each just until combined before adding the next.
β’ Don't overmix - After combining, stop mixing as soon as ingredients are blended. Finish any leftover mixing by hand.
β’ Prep your pan generously - Use a baking spray like Baker's Joy for a no-fail release, or grease and flour the pan well.
Carrot Cake Pound Cake recipe
Ingredients
- For the Pound Cake:
- 3 c All-Purpose flour
- 2 c Granulated sugar
- 1 c Light Brown sugar
- 1 Β½ c Salted Butter
- 5 Large Eggs - room temperature
- Β½ c Sour Cream - room temperature
- 2 tsps Vanilla
- 1 c Carrots - grated
- 1 c Golden Raisins
- 1 c Walnuts - chopped
- 1 tsp Cinnamon
- Β½ teaspoon Allspice
- ΒΌ teaspoon Cloves
- ΒΌ tsp Ginger
- For the Icing:
- 8 oz Cream cheese - room temperature
- 2 c Powdered sugar
- ΒΌ c Light brown sugar
- ΒΌ c Salted butter - room temperature
- 1 teaspoon Vanilla
Instructions
- Steps to make the Pound Cake:
- Preheat your oven to 325 degrees F.
- In a bowl, whisk together the flour, ginger, cinnamon, allspice, cloves and salt.
- Using a hand or stand mixer, cream the butter and sugar together.
- Add the vanilla to the bowl and mix.
- Add the eggs to the bowl, one at a time, mixing only until combined.
- Mix in the flour, alternating with the sour cream, beginning and ending with the flour.
- Fold in the carrots and walnuts.
- Spray a 12-cup bundt pan withΒ baking spray. Pour the batter into the pan and spread it evenly.
- Place the cake into your pre-heated oven and bake for about an hour and 15 minutes. The cake is done once an inserted toothpick comes out clean.
- Allow the cake to cool for 10 - 15 minutes before removing the cake from the pan. Allow the cake to cool completely before adding the icing.
- To make the Icing:
- Using a hand or stand mixer, mix the cream cheese, light brown sugar, salted butter, and vanilla extract until combined.
- Add the powdered sugar and mix until smooth. Add the icing to your cake as desired. Then, serve and enjoy!
Video
Frequently Asked Questions
Can I use pre-shredded carrots?
I don't recommend it. Pre-shredded carrots tend to be dry. Freshly grated carrots work much better and add moisture to the pound cake.
Can I leave out the walnuts?
Yes. If you don't like walnuts or need to avoid nuts, you can leave them out. The cake will still have plenty of carrot and spice flavor.
How do I know when my carrot cake pound cake is done?
Insert a toothpick into one of the thickest portions of the cake. The recipe is done when the toothpick comes out clean or with a few moist crumbs.
How do I store Carrot Cake Pound Cake?
Store the cake in an airtight container. Your current post recommends storing it for up to five days.
Can I freeze Carrot Cake Pound Cake?
Yes. For the best flavor, freeze it for up to three months. Individual slices can be wrapped tightly in plastic wrap or foil and placed in a freezer-safe zip-top bag. Let frozen cake thaw at room temperature before unwrapping it.
More Whip it like Butter recipes you'll love
If you love the spice of Carrot Cake, you'll also love my Spice Pound Cake! or Sock it to Me Pound Cake or Gingerbread Pound Cake or Apple Cider Donut Pound Cake recipe!
Want to try something new? I recommend adding my Sweet Potato Pound Cake recipe to your list!. Also, bake it Mile High style!
Made my recipe? Share it in my Whip it like Butter Community!!
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Joyce says
This looks wonderful. BUT why is the baking soda optional? What is the difference if I don't use it?
Ashley Frederick says
Thank you! The cake gets its rise from eggs and the mixing process, so it's not needed. The ingredients balance fine together without it.