Introduction

If you love the comforting flavors of carrot cake and the rich texture of pound cake, this Carrot Pound Cake with Cream Cheese Glaze is your dream dessert. It’s dense yet tender, bursting with grated carrots, crushed pineapple, and warm spices, and topped with a silky cream cheese glaze that melts into every bite.

Whether you’re baking for a fall gathering, a holiday table, or just need a slice of cozy any time of year, this recipe delivers on flavor, texture, and beauty.

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Why I Love This Recipe

This carrot pound cake is a true baker’s delight:

• Ultra-moist and buttery from the pound cake base
• Balanced with warm spices and the natural sweetness of carrots and pineapple
• Topped with a tangy cream cheese glaze that pulls everything together
• Make-ahead and freezer-friendly, perfect for prep
• Simple ingredients, stunning presentation

It’s one of those recipes that looks fancy but is so approachable for bakers at any level.

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Ingredients

For the Cake:

• 1 cup unsalted butter, softened 🧈
• 2½ cups granulated sugar 🍬
• 5 large eggs, room temperature 🥚
• 3 cups all-purpose flour, sifted 🍚
• ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1½ tsp ground cinnamon 🍂
• ½ tsp ground nutmeg 🍂
• ¼ tsp ground ginger
• ¼ tsp ground cloves
• 1 cup grated carrots 🥕
• ½ cup crushed pineapple, drained 🍍
• ½ cup whole milk, room temperature 🥛
• 1 tsp vanilla extract 🍦
• ½ cup chopped walnuts or pecans (optional) 🌰

For the Cream Cheese Glaze:

• 4 oz cream cheese, softened 🧀
• 1 cup powdered sugar 🍩
• 2–3 tbsp milk 🥛
• ½ tsp vanilla extract 🍦
• Pinch of cinnamon (optional)

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Step-by-Step Instructions

1️⃣ Prepare the Cake Batter

Preheat oven to 325°F (160°C).
Grease and flour a 10-inch bundt or tube pan, or line a loaf pan.

In a large bowl, cream butter and sugar together until light and fluffy.
Add eggs, one at a time, beating well after each.

In another bowl, whisk together:

• Flour
• Baking powder
• Baking soda
• Salt
• Spices (cinnamon, nutmeg, ginger, cloves)

Alternate adding the dry ingredients with the milk, beginning and ending with flour.

Fold in:

• Grated carrots
• Pineapple
• Vanilla extract
• Nuts (if using)

2️⃣ Bake

Pour batter into prepared pan.
Bake for 60–70 minutes, or until a toothpick inserted comes out clean.

Cool in pan for 10 minutes, then invert onto a wire rack to cool completely.

3️⃣ Make the Glaze

Beat together cream cheese, powdered sugar, milk, and vanilla extract until smooth and pourable.

Drizzle over the cooled cake. Sprinkle with a pinch of cinnamon if desired.

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Tips for Success

• Sift your flour for the fluffiest crumb.
• Don’t skip the room temperature ingredients—they mix better and create a smoother batter.
• Drain pineapple well to avoid a soggy center.
• Want extra glaze? Double the recipe for a thicker drizzle layer.
• Store in an airtight container at room temp for 2 days or in the fridge for 5 days.

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Serving Suggestions & Pairings

Serve slices of this pound cake:

• With a cup of tea or coffee
• As part of a holiday dessert buffet
• Lightly toasted with butter for brunch

Pair with:

• 🍋 Blueberry Lemonade – a citrusy contrast to the warm spice
• 🎃 Pumpkin Spice Muffins – fall baking lovers unite
• 🍮 Pumpkin Delight Dessert – creamy, cool, and festive
• 🍪 Chocolate Chip Cookie Bites – quick and sweet
• 🥣 Old-School No-Bake Cookies – nostalgic and easy to prep

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More Recipes You’ll Love

• 🎃 Pumpkin Spice Muffins
• 🍮 Pumpkin Delight Dessert
• 🍪 Chocolate Chip Cookie Bites
• 🥣 Old-School No-Bake Cookies
• 🍋 Blueberry Lemonade

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Final Thoughts

This Carrot Pound Cake with Cream Cheese Glaze is fall baking at its finest—rich, cozy, and full of layered flavor. With a buttery crumb, warm spice, and a tangy glaze that ties it all together, it’s a cake that feels both classic and fresh.

Tried it? Tag @chefmaniac and show off your slice! Follow for more seasonal bakes, comfort desserts, and from-scratch favorites that are always worth the effort.