Description

This Carrot Pound Cake is everything you love about classic carrot cake warm spices, sweet carrot flavor, and rich moisture but in a dense, velvety pound cake form. The crushed pineapple adds incredible tenderness, while the cream cheese glaze brings the perfect finishing touch. It’s an impressive dessert for holidays, brunch tables, potlucks, or any cozy weekend treat worth savoring.

Ingredients

Scale

For the Cake

1 cup unsalted butter, softened
2 1/2 cups granulated sugar
5 large eggs, room temperature
3 cups all-purpose flour, sifted
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp ground cloves
1 cup grated carrots (freshly grated for moisture)
1/2 cup crushed pineapple, drained
1/2 cup whole milk, room temperature
1 tsp vanilla extract
1/2 cup chopped walnuts or pecans (optional)

For the Cream Cheese Glaze

4 oz cream cheese, softened
1 cup powdered sugar
2–3 tbsp milk
1/2 tsp vanilla extract
A pinch of cinnamon (optional)

Instructions

1️⃣ Prepare the Cake Batter

Preheat the oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan.
Beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.

2️⃣ Combine the Dry Ingredients

Whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.

3️⃣ Add Wet Ingredients & Mix-ins

Add dry ingredients to the butter mixture, alternating with the milk.
Fold in carrots, crushed pineapple, vanilla, and nuts (if using).

4️⃣ Bake the Cake

Pour batter into the prepared Bundt pan.
Bake 70–80 minutes, or until a toothpick comes out clean.
Cool in pan for 15 minutes, then remove and cool completely on a rack.

5️⃣ Make the Glaze

Beat cream cheese until smooth.
Add powdered sugar, milk, and vanilla. Mix until pourable.

6️⃣ Glaze the Cake

Drizzle glaze over the cooled cake. Sprinkle with cinnamon if desired.

Notes

The crushed pineapple adds moisture don’t skip it!
Pound cakes bake low and slow, so keep the oven at 325°F for best texture.
Sifting the flour helps maintain a smooth, velvety crumb.

Prep Time: 20 minutes
Cook Time: 70–80 minutes
Category: Dessert / Cakes
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: ~430
Sugar: ~47g
Sodium: ~190mg
Fat: ~19g
Saturated Fat: ~10g
Unsaturated Fat: ~8g
Trans Fat: ~0g
Carbohydrates: ~62g
Fiber: ~1g
Protein: ~4g
Cholesterol: ~110mg

Keywords: carrot pound cake, cream cheese glaze, carrot cake, Bundt cake, holiday desserts, pineapple carrot cake