Carrot Pound Cake With Cream Cheese Glaze Recipe
Rich, dense and ultra moist, this perfectly spiced carrot pound cake with a cream cheese glaze puts a tasty spin on a classic dessert.
How to Make the Best Carrot Pound Cake With Cream Cheese Glaze
This carrot pound cake is the perfect dessert for any occasion. Rich, dense, and incredibly moist, it features warm spices like cinnamon, ginger, and nutmeg that complement the fresh carrots and shredded coconut. The addition of crushed pineapple and toasted walnuts adds texture and tropical sweetness to every slice.
The cream cheese glaze is the perfect finishing touch, adding a tangy richness that balances the spiced cake beautifully. This recipe yields 16 generous slices, making it ideal for gatherings and celebrations.
For an extra special treat, serve this carrot pound cake alongside a scoop of vanilla ice cream. The cool, creamy contrast against the warm, spiced cake creates an unforgettable dessert experience that’s sure to impress everyone at your table.
Carrot Pound Cake With Cream Cheese Glaze
Rich, dense and ultra moist, this perfectly spiced carrot pound cake with a cream cheese glaze puts a tasty spin on a classic dessert.
Ingredients
Carrot Pound Cake
Cream Cheese Glaze
Instructions
Carrot Pound Cake
- Preheat oven to 325°F. Grease and flour a 10-inch bundt pan.
- In a small bowl, toss together the toasted walnuts and a tablespoon of flour; set aside.
- In another bowl, whisk together flour, cinnamon, ginger, nutmeg, cloves, allspice, baking powder, baking soda, and salt.
- In a large bowl, cream together butter and sugars until light and fluffy, about 3-4 minutes.
- Beat in vanilla and almond extracts, then add eggs one at a time, beating well after each addition.
- Alternate adding the flour mixture and buttermilk to the butter mixture, beginning and ending with flour.
- Fold in the grated carrots, coconut, pineapple with juice, and reserved walnuts.
- Pour batter into prepared pan and bake for 75-85 minutes until a toothpick inserted in the center comes out clean.
- Allow cake to cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
Cream Cheese Glaze
- In a medium bowl, beat together softened cream cheese, powdered sugar, and vanilla extract until smooth.
- Add milk one tablespoon at a time, stirring until you reach desired consistency.
- Drizzle glaze over cooled cake.
Notes
- For the utmost decadence, serve with a giant scoop of ice cream.
- This cake is best served at room temperature.
- Store leftover cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days.