Moist Carrot Pound Cake with Cream Cheese Glaze

This carrot pound cake is dense, buttery, and packed with freshly grated carrots. A tangy cream cheese glaze drips over the top, making every slice taste like a little celebration.

It bakes up tall and golden with a tight, soft crumb that stays moist for days. If you have a bag of carrots in the fridge, this is the recipe to pull out.

What Makes This Cake So Good

The crumb is tight but tender, almost like a classic pound cake, with tiny flecks of carrot running through every slice. It has a gentle spice from cinnamon and nutmeg that warms without overwhelming.

A full cup of sour cream keeps it from ever drying out, so leftovers taste just as good on day three as they do fresh from the oven.

The cream cheese glaze sets slightly firm, adding a sweet, tangy layer that cuts the richness of the buttery cake. You get a little crackle and a little creaminess in every bite.

Ingredients

• 2 cups all-purpose flour: spooned and leveled, not scooped
• 1 tsp baking powder: helps the cake rise
• 1/2 tsp baking soda: reacts with the sour cream
• 1/2 tsp fine sea salt: balances the sweetness
• 2 tsp ground cinnamon: the main warm spice
• 1/4 tsp ground nutmeg: a subtle background note
• 1 cup unsalted butter, softened: at room temperature for easy creaming
• 1 1/2 cups granulated sugar: sweetens and adds structure
• 4 large eggs, at room temperature: cold eggs can make the batter curdle
• 2 tsp vanilla extract: rounds out the flavor
• 1 cup full-fat sour cream, at room temperature: the key to a moist crumb
• 2 cups finely shredded carrots: about 3 to 4 medium carrots, peeled

For the Cream Cheese Glaze

• 4 oz cream cheese, softened: full-fat block cream cheese
• 2 tbsp unsalted butter, softened: adds shine and richness
• 1 cup powdered sugar: sifted if lumpy
• 1 tsp vanilla extract: a clean, sweet note
• 1 to 2 tbsp whole milk: as needed for drizzling consistency

Variations and Substitutions

• Swap the sour cream: use full-fat Greek yogurt. The cake will be just as moist with a slightly tangier finish.
• Add nuts: fold in 1/2 cup toasted chopped walnuts or pecans along with the carrots for extra crunch.
• Brown sugar option: replace half the granulated sugar with packed light brown sugar for deeper caramel notes.
• Gluten-free: a 1-to-1 gluten-free baking flour blend works well in this recipe.
• Dairy-free glaze: use a vegan cream cheese alternative, dairy-free butter, and oat milk. The texture stays creamy.

For another simple loaf cake, try my Cinnamon Swirl Sour Cream Coffee Cake.

How to Make Carrot Pound Cake

Step 1: Whisk the Dry Ingredients

Set your oven to 350°F (175°C) and grease a 9×5-inch loaf pan, then line it with parchment paper leaving an overhang on the long sides. In a medium bowl, whisk together the 2 cups flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 2 tsp cinnamon, and 1/4 tsp nutmeg until no streaks remain.

The spice mixture will smell warm and earthy right away. That little puff of cinnamon as you whisk tells you everything is blending well.

Step 2: Cream the Butter and Sugar

In a large bowl, beat the 1 cup softened butter and 1 1/2 cups sugar with an electric mixer on medium speed for about 3 to 4 minutes, scraping down the bowl once. You want the mixture to look pale, fluffy, and almost like thick frosting.

Stop and rub a bit between your fingers. If it feels gritty, keep going for another minute. Properly creamed butter and sugar trap air that helps the cake rise.

Step 3: Beat in the Eggs and Vanilla

Crack in the 4 eggs one at a time, beating well after each addition before adding the next. Then beat in the 2 tsp vanilla extract. The batter will look smooth and slightly glossy.

If the mixture starts to look curdled or separated, do not worry. It will come back together once the dry ingredients and sour cream go in.

Step 4: Mix in the Dry Ingredients and Sour Cream

With the mixer on low speed, add the flour mixture in three parts, alternating with the 1 cup sour cream in two parts, starting and ending with the flour. Mix just until you no longer see dry streaks. Overmixing at this stage can make the cake tough.

The batter will be thick and creamy, with no pockets of flour hiding at the bottom. Scrape the bowl once with a spatula to catch anything the beaters missed.

Step 5: Fold in the Carrots and Bake

Switch to a spatula and gently fold in the 2 cups finely shredded carrots until they are evenly distributed. Scrape the batter into the prepared loaf pan and smooth the top. Bake on the middle rack for 55 to 65 minutes. The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs.

The kitchen will smell like warm spice and sweet carrot. The top will dome slightly and turn a rich golden brown. Let the cake cool in the pan for 15 minutes, then lift it out using the parchment and transfer to a wire rack to cool completely before glazing.

Step 6: Drizzle with Cream Cheese Glaze

In a medium bowl, beat the 4 oz cream cheese and 2 tbsp butter until smooth. Add the 1 cup powdered sugar and 1 tsp vanilla, then beat again until combined. Stir in 1 tbsp milk, adding up to 1 more tablespoon if needed, until the glaze falls off a spoon in a thick ribbon.

Once the cake is completely cool, set it on a plate or stand. Pour the glaze over the top, letting it drip down the sides. Slice and serve right away, or let the glaze set for about 20 minutes for a firmer finish.

A Few Tips for the Best Carrot Pound Cake

• Grate the carrots on the small holes of a box grater. Larger shreds stay crunchy and do not soften as much during baking.
• Spoon the flour into your measuring cup and level it with a knife. Scooping directly from the bag packs in extra flour and can dry out the cake.
• Bring the butter, eggs, and sour cream to room temperature before you start. Cold ingredients do not blend as smoothly and can leave the batter curdled.

Bake times by pan material:

Storing Leftover Carrot Pound Cake

• Refrigerate: store the glazed cake in an airtight container in the fridge for up to 5 days. The cold keeps the cream cheese glaze firm.
• Reheating: a quick 10 to 15 seconds in the microwave warms a slice just enough to soften the cake and glaze without melting it completely.
• Serve cold: the cake tastes fantastic straight from the fridge, especially with a cup of coffee.

Frequently Asked Questions

Can I freeze this carrot pound cake?

Yes. Wrap the unglazed cake tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge and add the glaze before serving.

Is the cream cheese glaze necessary?

No, the cake is flavorful and moist on its own. A dusting of powdered sugar works well if you want something simpler.

Can I use whole wheat flour?

I would not recommend it. Whole wheat flour makes the crumb heavy and dry. Stick with all-purpose for the best texture.

Can I add raisins?

Yes. Fold in 1/2 cup of raisins along with the carrots for little bursts of sweetness.

Carrot Pound Cake Recipe

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 10 servings

Calories: 482

Ingredients Method Notes

Ingredients

  

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs, at room temperature
• 2 tsp vanilla extract
• 1 cup full-fat sour cream, at room temperature
• 2 cups finely shredded carrots
• 4 oz cream cheese, softened
• 2 tbsp unsalted butter, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1 to 2 tbsp whole milk

Method

 

1. Heat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan. Whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
2. Beat butter and sugar until pale and fluffy, about 3 to 4 minutes.
3. Beat in eggs one at a time, then vanilla.
4. On low speed, mix in the dry ingredients in three parts alternating with sour cream in two parts, just until combined.
5. Fold in carrots. Pour batter into pan, smooth the top, and bake 55 to 65 minutes until a toothpick comes out clean. Cool in pan 15 minutes, then transfer to a rack to cool completely.
6. Beat cream cheese and butter until smooth. Mix in powdered sugar and vanilla, then stir in milk until the glaze is thick but pourable. Drizzle over the completely cooled cake.

Notes

Let the cake cool fully before glazing, or the glaze will melt and slide off. The crumb stays moist for days thanks to the sour cream, so this is a great make-ahead dessert.