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Partially sliced carrot cake pound cake log set on a rectangular wire cooling rack.

Carrot Cake Pound Cake

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  • Author: Maria Pagiotas
  • Total Time: 1 hour 20 minutes
  • Yield: 9x5-inch loaf 1x


Old-fashioned carrot cake meets a refreshing, cake-like twist with this easy Carrot Cake Pound Cake recipe. Perfect for a weeknight treat, this pound cake topped with a luscious cream cheese glaze has all the warmth of traditional shredded carrots in a simple load with a light cake-light texture!



Carrot Cake Pound Cake

  • 280 g (2 cups) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 226 (1 cup) unsalted butter, at room temperature
  • 110 g (1/2 cup) granulated sugar
  • 110 g (1/2 cup) light brown sugar
  • 4 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 120 g (1/2 cup) buttermilk, at room temperature
  • 180 g (1 1/2 cups) shredded carrots

Cream Cheese Glaze

  • 30 g (2 ounces) cream cheese, at room temperature
  • 1 tablespoon unsalted butter, at room temperature
  • 60 g (1/2 cup) powdered sugar
  • 2-3 tablespoons heavy cream or milk


Carrot Cake Pound Cake

  1. Preheat the oven to 325°F/190°C. Line a 9x5-inch loaf pan with parchment paper so it hangs over the sides of the long edges.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
  3. In a large bowl, using a hand-held or stand mixer fitted with the paddle attachment, beat the butter and sugars on medium speed until light and fluffy, about 3-4 minutes.
  4. Mix in the eggs, one at a time, scraping down the sides and bottom of the bowl as needed.
  5. Add the vanilla and mix to combine.
  6. With the mixer on low speed and in three parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry ingredients. Beat until just combined.
  7. Using a rubber spatula, gently fold in the shredded carrots.
  8. Pour the batter into the prepared pan and bake for 65-75 minutes until the edges begin to pull from the sides of the pan and a toothpick inserted into the center comes out clean.
  9. Allow the cake to cool in the pan for 10 minutes, and then transfer it to a wire rack to cool completely.

Cream Cheese Glaze

  1. Using a hand-held mixer or stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium-high speed until light and fluffy.
  2. With the mixer on low speed, add in the powdered sugar, beating until completely incorporated.
  3. Add enough heavy cream until the desired consistency is achieved. Glaze the completely cake.


Storage:  Keep unglazed cake covered at room temperature for up to 3 days or glazed cake refrigerated for up to 5 days.

Freezing:  Glazed or unglazed cake can be frozen for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before decorating or serving.

Carrots: Grate fresh carrots for this recipe. Do not use pre-shredded carrots.

Add-Ins: If you’d like to add nuts, raisins, or coconut, use a combination of about 1 cup total add-ins.

  • Prep Time: 15 minutes
  • Cook Time: 65 minutes
  • Category: Cake
  • Method: Baking