This Carrot Pound Cake with Vanilla Glaze is a moist, flavorful twist on a classic dessert. With its tender crumb, warm spices, and golden-brown crust, it’s a true crowd-pleaser that feels right at home at both holiday feasts and everyday coffee breaks. The vanilla glaze seeps into the dense carrot cake, adding a sweet finish that ties everything together beautifully.

The beauty of this cake lies in its balance. Grated carrots lend natural moisture, a gentle sweetness, and a rustic texture, while warm spices like cinnamon and nutmeg elevate the flavor profile. Topped with chopped pecans and a luscious vanilla glaze, this cake manages to be both cozy and elegant.

What Kind of Carrots Work Best in Carrot Pound Cake?

Freshly grated carrots are key for both texture and moisture. Avoid pre-shredded carrots from the store—they’re often too dry and don’t integrate well into the batter. Use a box grater or food processor to shred whole, peeled carrots just before mixing your batter for the best results.

Ingredients for the Carrot Pound Cake with Vanilla Glaze

Carrots – The star of the show, providing moisture, texture, and a hint of earthy sweetness.

All-purpose flour – Gives the cake its structure and stability while keeping it tender.

Granulated sugar – Adds sweetness and helps with caramelization for a golden-brown crust.

Brown sugar – Adds moisture and depth with a touch of molasses.

Butter – Brings richness and that classic pound cake flavor.

Eggs – Help bind the ingredients and give the cake lift and structure.

Baking powder – Essential for a bit of rise in this otherwise dense cake.

Ground cinnamon & nutmeg – These warm spices pair perfectly with carrots and enhance the flavor.

Vanilla extract – A must for both the cake and the glaze to tie in that sweet, aromatic layer.

Sour cream – Keeps the crumb tender and moist while balancing sweetness.

Powdered sugar – The base of the glaze for a smooth and pourable finish.

Milk or cream – Thins out the glaze to just the right consistency.

Chopped pecans (optional) – Add crunch and a nutty contrast to the soft cake and sweet glaze.

How To Make the Carrot Pound Cake with Vanilla Glaze

Step 1: Prep the Oven and Pan

Preheat your oven to 350°F (175°C). Grease and flour a bundt pan or loaf pan generously, making sure every nook and cranny is coated to avoid sticking.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and a pinch of salt. Set aside.

Step 3: Cream Butter and Sugars

In a large mixing bowl, cream the softened butter with granulated and brown sugar until light and fluffy. This helps incorporate air into the batter for a better rise.

Step 4: Add Eggs and Vanilla

Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract for that rich, aromatic base flavor.

Step 5: Alternate Dry Ingredients and Sour Cream

Gradually add the dry ingredients to the butter mixture, alternating with sour cream. Begin and end with the dry ingredients. Mix just until combined; don’t overmix.

Step 6: Fold in the Carrots

Gently fold in the freshly grated carrots. The batter will be thick, but that’s what you want for a dense, moist pound cake.

Step 7: Bake to Perfection

Pour the batter into the prepared pan and smooth the top. Bake for 55 to 65 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

Step 8: Make the Vanilla Glaze

In a small bowl, whisk together powdered sugar, milk or cream, and vanilla extract until smooth and pourable. Adjust consistency as needed by adding more milk or sugar.

Step 9: Glaze and Garnish

Once the cake is completely cool, drizzle the glaze over the top, letting it drip down the sides. Sprinkle with chopped pecans if desired for an added crunch.

Serving and Storing Your Carrot Pound Cake with Vanilla Glaze

This cake is delightful served slightly warm or at room temperature. It pairs perfectly with a cup of tea or coffee, making it ideal for afternoon treats or a cozy brunch centerpiece. For a little extra indulgence, serve slices with a dollop of whipped cream or a scoop of vanilla ice cream.

To store, keep the cake covered at room temperature for up to 3 days. For longer storage, wrap it tightly and refrigerate for up to a week. You can also freeze it (without glaze) for up to 3 months; just thaw and glaze before serving.

Frequently Asked Questions

How finely should I grate the carrots?

Grate them on the finer side of a box grater to help them blend into the batter and release their natural moisture.

Can I make this cake ahead of time?

Absolutely! In fact, it often tastes better the next day as the flavors meld. Just keep it covered and wait to glaze until you’re ready to serve.

What if I don’t have sour cream?

You can substitute full-fat Greek yogurt or even buttermilk. These options still give the cake a tender crumb and tangy depth.

Can I use walnuts instead of pecans?

Definitely. Walnuts are a great swap and provide a slightly more bitter, earthy crunch.

What’s the best way to apply the glaze?

Use a spoon or small measuring cup to drizzle the glaze in a slow stream over the top of the fully cooled cake. Let it drip naturally for that beautiful finish.

Is this cake overly sweet?

Not at all. The balance between the sugars, tangy sour cream, and warming spices keeps it pleasantly sweet without being overwhelming.

Carrot Pound Cake with Vanilla Glaze

Author: Olivia McKenney
Total Time: 1 hour 20 minutes

Yield: 10 servings

Print Recipe

Description

This Carrot Pound Cake with Vanilla Glaze is moist, spiced, and rich—perfect for any celebration or cozy day in. Grated carrots and sour cream keep the texture tender, while a sweet vanilla glaze adds a touch of elegance.

Instructions

Preheat oven to 350°F (175°C). Grease and flour a bundt or loaf pan.
In a bowl, whisk flour, baking powder, cinnamon, nutmeg, and salt.

Cream butter, granulated sugar, and brown sugar until fluffy.
Add eggs one at a time, beating well. Mix in vanilla.
Alternate adding dry ingredients and sour cream to the butter mixture, beginning and ending with dry.

Fold in grated carrots.
Pour batter into prepared pan. Smooth top.
Bake 55–65 minutes or until a toothpick comes out clean.

Cool 10 minutes in pan; transfer to wire rack to cool completely.
For glaze: whisk powdered sugar, milk, and vanilla until smooth.
Drizzle glaze over cooled cake. Sprinkle with pecans if using.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Desserts

Want More Dessert Ideas?

If you love this Carrot Pound Cake with Vanilla Glaze, you’ll probably enjoy these other reader-loved creations:

• Indulgent Kentucky Butter Cake for a rich, buttery melt-in-your-mouth experience.
• Paula Deen’s 5-Minute Fudge when you’re short on time but still want something sweet.
• Strawberry Crunch Pound Cake if you crave fruity and nostalgic flavors.
• 2-Ingredient Pineapple Cake for a tropical take on easy baking.
• Whipped Shortbread Cookies that melt in your mouth with every bite.

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📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you tweak the spices or go glaze-free? Maybe you added raisins or swapped in coconut?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.