Carrot Pound Cake with Cream Cheese Glaze

🥕 Carrot Pound Cake with Cream Cheese Glaze

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Moist, Rich, and Perfect for Any Occasion

If you love classic carrot cake but want something richer, denser, and even more indulgent, this Carrot Pound Cake with Cream Cheese Glaze will be your new favorite. It combines the warm flavors of cinnamon and nutmeg with finely grated carrots and buttery pound cake goodness.

Every slice is moist, tender, and full of comforting spice. And the finishing touch? A silky cream cheese glaze that drips beautifully over the cake, adding just the right amount of sweetness and tang.

This dessert is perfect for Easter, fall gatherings, afternoon tea, brunch tables, or whenever you’re craving a cozy homemade treat. It’s simple to make, bakes beautifully in a loaf or Bundt pan, and stores well—making it a reader-favorite recipe for any home baker.

⭐ Ingredients

For the Cake:

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 cup unsalted butter, softened

1 1/2 cups granulated sugar

4 large eggs

1 teaspoon vanilla extract

2 cups finely grated carrots

1/2 cup sour cream

1/2 cup chopped walnuts (optional but delicious)

For the Cream Cheese Glaze:

4 ounces cream cheese, softened

1 cup powdered sugar

2 tablespoons milk

1/2 teaspoon vanilla extract

🥣 Instructions

1. Prep the Oven

    Preheat your oven to 350°F (175°C).
    Grease and flour a 9×5 loaf pan or a small Bundt pan for best results.

    2. Mix the Dry Ingredients

      In a medium bowl, whisk together:

      flour

      baking powder

      baking soda

      salt

      cinnamon

      nutmeg

      Set aside.

      3. Cream the Butter & Sugar

        In a large mixing bowl, beat the softened butter and granulated sugar until light, creamy, and fluffy — about 3 minutes.

        4. Add the Eggs

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

          5. Add Carrots & Sour Cream

            Fold in the grated carrots and sour cream until evenly combined.

            6. Add Dry Ingredients

              Gradually add the dry mixture into the wet mixture and fold until just combined.
              Avoid overmixing.

              If using walnuts, gently fold them in now.

              7. Bake

                Pour the batter into the prepared pan and smooth the top.
                Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.

                Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.

                🍰 Make the Cream Cheese Glaze

                In a bowl, beat together:

                softened cream cheese

                powdered sugar

                milk

                vanilla

                Mix until smooth and pourable.
                Adjust milk as needed for thinner or thicker glaze.

                Glaze & Serve

                Once the cake is completely cool, drizzle the cream cheese glaze generously over the top.
                Slice, serve, and enjoy every moist, buttery bite.

                💡 Tips for Best Results

                Finely grate the carrots so they blend smoothly into the batter.

                Make sure the cake is completely cooled before glazing.

                Add raisins or pineapple for extra flavor if you like.

                This cake tastes even better the next day!

                📌 Why This Recipe Works for Your Blog

                ✔ Easy, reliable, and beginner-friendly
                ✔ Gorgeous presentation with glossy glaze
                ✔ Seasonal flavors that trend well year-round
                ✔ Perfect for Pinterest, holidays, and family baking

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