Carrot Pound Cake with Vanilla Glaze

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This Carrot Pound Cake with Vanilla Glaze is a stunning dessert that balances rustic charm with rich, satisfying flavor. Moist, dense, and warmly spiced, this cake is speckled with tender shreds of carrot and finished with a smooth, buttery vanilla glaze that drips beautifully over the edges.

Perfect for brunch, special gatherings, or simply a cozy slice with afternoon tea, this cake holds its own with or without frosting. The glaze adds just the right touch of sweetness without overpowering the natural flavor of the carrots and the buttery crumb of the pound cake.

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What Kind of Carrots Should I Use?

Fresh, whole carrots are the best choice for this recipe. Pre-shredded carrots tend to be dry and don’t blend into the batter as well. Grate them finely using a box grater to ensure they distribute evenly and cook perfectly into the cake for a soft texture.

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Ingredients for the Carrot Pound Cake with Vanilla Glaze

Carrots: The heart of the cake. Freshly grated carrots provide moisture, color, and a gentle earthy sweetness.

Butter: Unsalted and at room temperature, butter gives the pound cake its rich and dense crumb.

Sugar: Granulated sugar keeps the cake sweet and balances the earthy flavor of the carrots.

Eggs: They help bind the batter and add structure.

Flour: All-purpose flour creates the sturdy, pound cake-like texture.

Baking Powder & Baking Soda: Both are used to give the cake a bit of lift and prevent it from being too dense.

Cinnamon & Nutmeg: These spices enhance the warmth and depth of flavor.

Salt: A pinch to bring all the flavors together.

Milk or Buttermilk: This adds moisture and tenderness.

Vanilla Extract: Essential in both the cake and glaze for a sweet aromatic flavor.

Powdered Sugar & Butter (for glaze): Combined with vanilla and milk to create that silky vanilla glaze that clings perfectly to the warm cake.

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How To Make the Carrot Pound Cake with Vanilla Glaze

Step 1: Prepare Your Ingredients

Preheat your oven to 350°F (175°C). Grease and flour a bundt pan or loaf pan. Grate your fresh carrots and set aside. Ensure all ingredients, especially butter and eggs, are at room temperature.

Step 2: Cream Butter and Sugar

In a large bowl, beat the butter and sugar together until light and fluffy. This incorporates air into the batter, giving the cake structure.

Step 3: Add Eggs One at a Time

Crack in the eggs one at a time, beating well after each addition. This helps maintain the emulsion and ensures a smooth batter.

Step 4: Mix Dry Ingredients Separately

In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. These dry ingredients need to be evenly combined to ensure even flavor distribution.

Step 5: Combine Wet and Dry Mixtures

Slowly add the dry mixture into the wet ingredients, alternating with the milk or buttermilk. Mix until just combined – do not overmix.

Step 6: Fold in the Carrots

Gently fold the grated carrots into the batter with a spatula, making sure they’re evenly dispersed without overworking the mixture.

Step 7: Bake to Perfection

Pour the batter into the prepared pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes before inverting onto a wire rack.

Step 8: Make the Vanilla Glaze

In a small bowl, whisk together melted butter, powdered sugar, vanilla extract, and a splash of milk until smooth. Adjust consistency as needed.

Step 9: Glaze and Serve

Drizzle the vanilla glaze over the cooled cake. Let it set for 10 minutes before slicing.

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Serving and Storing Carrot Pound Cake with Vanilla Glaze

This carrot pound cake is best served slightly warm or at room temperature, allowing the glaze to soften just enough to melt in your mouth. Pair it with coffee or tea for a comforting snack or serve it with a scoop of vanilla ice cream for a decadent dessert.

To store, keep the cake covered at room temperature for up to 3 days. For longer storage, wrap slices individually and refrigerate for up to 5 days or freeze for up to 3 months. Always bring to room temperature before serving for best texture and flavor.

Frequently Asked Questions

Can I use pre-shredded carrots?

While convenient, pre-shredded carrots are often too dry and thick. Freshly grated carrots are recommended for better texture and moisture.

Can I make this cake ahead of time?

Yes! This cake stores beautifully and actually tastes better the next day as the flavors meld.

What if I don’t have a bundt pan?

You can use two loaf pans or even a 9×13 cake pan. Just watch the baking time and test for doneness with a toothpick.

Can I add nuts or raisins?

Absolutely. Chopped walnuts or pecans, and even golden raisins, add great texture and complement the warm spices.

How do I make the glaze thicker or thinner?

Add more powdered sugar to thicken or a tiny splash of milk to thin. It should be pourable but not runny.

Is this cake very sweet?

The cake has a pleasant sweetness that’s enhanced by the glaze, but not overly sugary. You can reduce sugar slightly if you prefer a more subtle taste.

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Want More Dessert Ideas with a Twist?

If you love this carrot pound cake with vanilla glaze, these other dessert favorites will keep your sweet tooth inspired:

• Indulgent Kentucky Butter Cake for a rich, buttery finish.
• Paula Deen’s 5-Minute Fudge when you need a chocolate fix in a flash.
• Strawberry Crunch Pound Cake for a fruity twist on a classic.
• Coconut Snowballs that melt in your mouth.
• Peanut Butter Texas Sheet Cake with bold Southern flavor.

Save This Pin + Share Your Results

📌 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 stick with the classic glaze or experiment with cream cheese? Maybe you added nuts or a touch of orange zest?

I love hearing how you make these cakes your own. Questions are welcome too—let’s bake better together.

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