This Carrot Cake Pound Cake is a delicious, unique take on classic carrot cake that’s perfect for any celebration or cozy afternoon treat. The rich, buttery pound cake base is combined with spiced carrots and topped with a fluffy cream cheese buttercream, creating a simple yet moist cake that will have everyone coming back for seconds!
This Carrot Cake Pound Cake is a delightful fun twist on two beloved classics! Combining the dense, buttery texture of pound cake with the warm spices and flavors of traditional carrot cake, this dessert is perfect for any occasion. Topped with a tangy cream cheese frosting, each slice is packed with carrots, hints of cinnamon, and crunchy walnuts. It’s a beautiful, show-stopping cake that will impress your family and friends!
For more loaf cakes try my easy one bowl chocolate chip loaf cake, pumpkin swirl chocolate bread, pumpkin loaf with cream cheese icing
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Why You Will Love This Recipe
- Two Desserts in One: It’s the perfect combination of a moist carrot cake and a rich, buttery pound cake.
- Easy to Make: With simple ingredients and easy steps, you’ll have a stunning cake with minimal effort.
- Perfect for Any Occasion: Ideal for Easter, birthdays, holidays, or any time you want a cozy, comforting dessert.
- Crowd-Pleaser: The warm spices and creamy glaze make it irresistible to everyone.
For the pound cake
For the cream cheese icing
Ingredient Notes
- All-Purpose Flour: Provides structure to the cake. Make sure to measure it correctly to avoid a dense cake.
- Carrots: Freshly grated carrots are essential for moisture and flavor. Avoid pre-shredded carrots as they can be too dry.
- Butter: Unsalted butter gives the cake its rich, buttery texture.
- Oil: A combination for oil and butter gives this cake the most tender crumb. Use any neutral tasting oil such a canola or vegetable oil.
- Granulated White Sugar: Balances the sweetness and helps create the perfect crumb.You can use a combination of white and light brown sugar as well.
- Large Eggs: Provide structure and help bind the ingredients together.Make sure to use room temperature eggs.
- Cinnamon & Nutmeg: Add warm, cozy spices that are signature flavors in carrot cake.
- Pure Vanilla Extract: Enhances the overall flavor of the cake.
- Shredded coconut: You can use unsweetened or sweetened. I prefer using unsweetened coconut.
- Pecans Optional, but they add a delightful crunch and nutty flavor. You can use walnuts as well.
- Cream Cheese: For the glaze, it adds a tangy contrast to the sweet cake.Use full fat Philadelphia style cream cheese
- Fresh Lemon Zest: Optional here but adds a wonderful tang to the frosting with works beautifully with the spices.
- Powdered Sugar: Sweetens the frosting and creates a smooth texture.
- Heavy Cream: Helps to thin out the frosting and make it light.You can use milk in case cream is not available.
Step-by-Step Instructions
Here is how to make this carrot cake pound cake recipe. You can use a stand mixer fitted with a paddle attachment or a large bowl with an electric mixer.Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- Cream the Butter and Sugars: In the bowl of your stand mixer, beat the softened butter, oil , and granulated sugar on high speed for 3-4 minutes until light and fluffy.
- Add the Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract.
- Mix the Dry Ingredients: In a separate medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Combine Wet and Dry Ingredients: With the mixer on low speed ,gradually add the flour mixture to the wet ingredients, mixing just until combined.
- Fold in Carrots and Walnuts: Gently fold in the grated carrots shredded coconut and chopped walnuts.
- Bake: Pour the carrot cake batter into the prepared loaf pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Make the Frosting: In a bowl, beat the cream cheese, butter powdered sugar and/or milk, until smooth. Adjust the consistency with more milk if needed.
- Glaze the Cake: Once the cake has cooled, pipe the cream cheese frosting over the top of the cake.
Tips & Tricks
- Grate the Carrots Fresh: Fresh carrots add more moisture and flavor than pre-shredded ones. I use a box grater or a food processor with a shredder attachment to shred the carrots.
- Don’t Overmix: Once you add the flour, mix just until combined to avoid a dense cake.
- Room Temperature Ingredients: Make sure your butter, eggs, and cream cheese are at room temperature for a smooth batter and frosting.
- Line Your Pan: Grease you pan with baking spray or melted butter generously and line your cake pan with parchment paper for easy removal.
- Let It Cool Completely: Allow the cake to cool completely before frosting to avoid the frosting from melting.
FAQ’s
Yes! This cake can be made a day in advance. Store it covered at room temperature or in the refrigerator.
It’s best to grate your own carrots for the best texture and moisture. Store bought pre-shredded carrots tend to be drier.
Absolutely! The pecans are optional. You can leave them out or substitute with walnuts or even toasted almonds.
Yes! You can add omit the coconut and add the same amount of all purpose flour.
Yes, double the recipe and bake in a 12-cup bundt pan to turn this recipe into carrot cake bundt cake. Adjust the bake time as needed.
Storage & Freezing
Room Temperature:Store this carrot cake pound cake in an airtight container at room temperature for up to 3 days.
Refrigerator:If you prefer a longer shelf life, store the cake in the refrigerator for up to 5 days. Bring it to room temperature before serving for the best flavor.
Freezing:To freeze, wrap the cake tightly in plastic wrap and place it in a freezer-safe container. It can be frozen for up to 3 months. Thaw at room temperature before serving. For best results, freeze the cake without the glaze and add the glaze after thawing.
More Cake Recipes You Will Love
Recipe
Carrot Cake Pound Cake
Equipment
- 1 9*5 Loaf Pan
- 1 Stand Mixer
Ingredients
Carrot Pound Cake:
- 1 cup granulated white sugar
- ¼ cup oil
- ¼ cup melted butter
- 2 eggs
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 ½ teaspoons baking powder
- 1 ½ cups grated carrots
- ½ cup chopped pecans
- ½ cup shredded coconut
Cream Cheese Frosting:
- ½ cup full-fat cream cheese softened to room temperature
- ¼ cup unsalted butter softened to room temperature
- 1 ½ cups confectioners’ sugar
- ½ teaspoon vanilla bean paste or 1 tsp vanilla extract
- ¼ cup Heavy Cream Optional
Instructions
For the pound cake:
- Pre-heat your oven to 350°F (175°C) and grease and line a 9*5 inch loaf with parchment paper.
- In the bowl of a stand mixer or large mixing bowl with a hand mixer, whisk together the sugar, oil, and eggs for 3-4 minutes until smooth and well combined.
- In a separate bowl, sift together the flour, cinnamon, baking soda, and baking powder.
- With the mixer on low speed Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Fold in the grated carrots, chopped pecans and shredded coconut until evenly distributed.
- Pour the batter into the prepared loaf pan. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 5-10 minutes before taking it out and placing it on a wire rack to cool completely.
For The Cream Cheese Frosting:
- In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy.
- Add the confectioners’ sugar and vanilla extract. Beat on low speed for 30 seconds, then switch to high speed and beat for 3-4 minutes.
- Keep the prepared frosting in the refrigerator until ready to use.
- Once the cake has cooled completely top with the cream cheese frosting using an offset spatula or spoon.
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