If you’re looking for a dessert that balances rich flavor, moist texture, and a stunning presentation, this Carrot Pound Cake with Vanilla Glaze is a showstopper! Whether you’re hosting a brunch, celebrating the weekend, or just want something cozy with your tea, this cake has everything you love about classic carrot cake—but with the buttery richness of a pound cake and the elegance of a sweet vanilla glaze.
In this post, you’ll learn how to make it step-by-step, what makes it so special, tips to perfect it, and answers to common baking questions so that your cake comes out bakery-quality every single time.
Why You’ll Love This Carrot Pound Cake
-
Moist and flavorful – Thanks to grated carrots, oil, and brown sugar
-
Not too sweet – Balanced with the natural sweetness of carrots
-
Rich pound cake texture – Dense but soft and buttery
-
Simple ingredients – Mostly pantry staples
-
Perfect vanilla glaze – Adds shine and sweetness without overpowering
Whether you’re a beginner baker or a seasoned pro, this recipe is easy to follow and deeply satisfying.
Ingredients You’ll Need
For the Carrot Pound Cake:
-
2 cups all-purpose flour
-
1 ½ teaspoons baking powder
-
½ teaspoon baking soda
-
1 teaspoon cinnamon
-
½ teaspoon nutmeg
-
½ teaspoon salt
-
3 large eggs
-
1 cup brown sugar (packed)
-
½ cup granulated sugar
-
1 cup vegetable oil
-
2 teaspoons vanilla extract
-
2 cups finely grated carrots (about 3–4 medium carrots)
-
Optional: ½ cup chopped walnuts or pecans
For the Vanilla Glaze:
-
1 cup powdered sugar
-
1 ½ tablespoons milk (adjust for thickness)
-
½ teaspoon pure vanilla extract
How to Make Carrot Pound Cake with Vanilla Glaze
Step 1: Prep Your Oven and Pan
Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or a bundt pan for a more dramatic presentation. Line with parchment paper for easy release.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Step 3: Combine Wet Ingredients
In a separate bowl, beat eggs, brown sugar, granulated sugar, oil, and vanilla until smooth and well combined.
Step 4: Add Carrots and Mix
Fold in the grated carrots. If using nuts, add them now.
Step 5: Combine Wet and Dry Mixtures
Slowly add the dry ingredients to the wet, mixing until just combined. Do not overmix.
Step 6: Bake
Pour the batter into your prepared pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted comes out clean. Let it cool in the pan for 10–15 minutes before transferring to a wire rack.
Step 7: Make the Glaze
In a small bowl, whisk powdered sugar, milk, and vanilla extract until smooth. You want a thick but pourable consistency.
Step 8: Glaze and Serve
Once the cake is fully cooled, drizzle the glaze over the top and let it set for 15–20 minutes. Slice and enjoy!
Pro Tips for the Perfect Carrot Pound Cake
-
Use freshly grated carrots for the best moisture and texture.
-
Don’t overmix the batter—this can make the cake dense or rubbery.
-
Let the cake cool completely before glazing to prevent the glaze from melting.
-
Add a pinch of orange zest to the glaze for a citrus twist.
-
Store in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days.
Fun Fact!
Carrots were originally used in desserts in medieval times as a substitute for sugar because of their natural sweetness. Over time, they became a beloved ingredient in cakes for their moisture, flavor, and texture.
Nutritional Information (Approximate Per Slice)
-
Calories: 320
-
Fat: 15g
-
Carbohydrates: 43g
-
Sugar: 26g
-
Protein: 4g
-
Fiber: 2g
Note: Nutrition values vary based on ingredients and portion sizes.
Frequently Asked Questions (FAQs)
-
Can I use pre-shredded carrots?
It’s not recommended—pre-shredded carrots are often too dry and thick. Freshly grate your carrots for best results. -
Can I make this cake gluten-free?
Yes, substitute with a 1:1 gluten-free flour blend. Make sure it’s labeled for baking. -
Can I use butter instead of oil?
You can, but oil gives a moister texture. If using butter, melt it and let it cool before mixing. -
How do I store this cake?
Store in an airtight container at room temperature for up to 2 days or in the fridge for 5 days. -
Can I freeze carrot pound cake?
Absolutely! Wrap tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before serving. -
Can I skip the glaze?
Yes, but it adds sweetness and shine. You can also dust with powdered sugar as an alternative. -
Can I turn this into muffins?
Yes! Divide into muffin tins and bake for 18–22 minutes. -
Is it okay to add pineapple?
Yes, crushed pineapple adds extra moisture. Use ½ cup, well-drained, and reduce carrots slightly. -
Can I use almond flour or coconut flour?
Not directly. These flours require different moisture ratios and can’t be swapped 1:1. -
What kind of nuts work best?
Walnuts and pecans are great. Toasting them first enhances flavor. -
How do I prevent the glaze from soaking into the cake?
Let the cake cool completely and ensure the glaze is thick enough. -
Can I use a bundt pan instead of a loaf pan?
Yes, just adjust the baking time slightly. Start checking at 45–50 minutes. -
Is this recipe kid-friendly?
Yes! Kids love the natural sweetness and soft texture. -
Can I make this recipe dairy-free?
Yes! The cake is naturally dairy-free if you use a plant-based milk in the glaze. -
Why did my cake sink in the middle?
It may have been underbaked or overmixed. Always test with a toothpick and follow measurements closely.
Final Thoughts
This Carrot Pound Cake with Vanilla Glaze is more than just a dessert—it’s a warm, nostalgic experience that blends the comfort of homemade baking with gourmet presentation. Whether you’re baking it for your family or sharing it on social media, it’s guaranteed to grab attention and win hearts.
Save this recipe, pin the image, and don’t forget to share it with your friends. Happy baking!
Carrot Pound Cake with Vanilla Glaze Recipe
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 3 large eggs
- 1 cup brown sugar packed
- ½ cup granulated sugar
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups finely grated carrots
- Optional ½ cup chopped walnuts or pecans
For the Vanilla Glaze:
- 1 cup powdered sugar
- 1 ½ tablespoons milk add more to reach desired consistency
- ½ teaspoon pure vanilla extract
Instructions
Preheat and Prepare Pan
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or a bundt pan. Line with parchment paper for easy removal.
Mix Dry Ingredients
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Whisk Wet Ingredients
- In another bowl, beat together the eggs, brown sugar, granulated sugar, oil, and vanilla extract until well combined.
Add Carrots and Nuts
- Fold in the grated carrots and, if using, the chopped nuts.
Combine Wet and Dry Mixtures
- Gently add the dry mixture to the wet mixture. Stir until just combined—avoid overmixing.
Bake
- Pour the batter into the prepared pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cake
- Allow the cake to cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
Prepare the Vanilla Glaze
- In a small bowl, mix the powdered sugar, milk, and vanilla extract until smooth and pourable.
Glaze and Serve
- Drizzle the glaze generously over the cooled cake. Let it set for 15–20 minutes before slicing.
Related posts:
The Best Carrot Cake Recipe: Moist, Flavorful, and Easy to Make
Easy Carrot Cake Bars With Cream Cheese Frosting Recipe
Crab Cake Egg Rolls Recipe: A Crispy, Flavor-Packed Twist You’ll Love
Vanilla Hot Chocolate Molten Cookies Recipe: A Decadent Twist to Warm Your Heart
Hawaiian BBQ Chicken Recipe: A Tropical Feast That’s Easy and Irresistible