Carrot Pound Cake with Vanilla Glaze
I’m not sure there’s a dessert I adore more than a warm, golden slice of carrot pound cake. The kind that makes your kitchen smell like cozy hugs and tastes like a celebration in every bite. I baked this one on a whim during a weekend craving, and it turned out so moist, tender, and fragrant that it instantly earned a spot among my most cherished bakes.
What makes this carrot pound cake extra special is its rich texture. It’s denser than your average carrot cake, but incredibly soft, thanks to a good dose of shredded carrots and a splash of buttermilk. The vanilla glaze? That’s the crown jewel. It cascades down the sides like silk, locking in the moisture while adding a glossy, sweet finish. And let’s not ignore those little specks of orange you see peeking through each slice—they’re like sunshine baked right in.
Whenever I serve this cake to friends or family, it’s met with wide eyes and second slices. I think it’s the combination of rustic comfort and sweet elegance that wins everyone over. Whether it’s a holiday, a potluck, or a Tuesday evening sweet tooth calling your name, this carrot pound cake is your answer.
Why You’ll Love This Carrot Pound Cake with Vanilla Glaze
This cake is everything you want in a homemade dessert. It’s incredibly moist with a dense crumb that’s buttery and flavorful. The carrots add both sweetness and earthiness, and they help keep the texture rich without being heavy. The glaze is quick to whip up and brings a bright, vanilla-sweet contrast to the warm spices in the cake.
It stores beautifully, so it’s great for baking ahead of time. You don’t need any fancy ingredients or techniques to get bakery-level results. Plus, it looks stunning on a cake stand or your casual coffee table alike. If you love the charm of simple ingredients done right, this recipe is for you.
How to Make the Carrot Pound Cake with Vanilla Glaze
Step 1: Prepare Your Ingredients and Pan
Start by preheating your oven to 325°F (165°C). Grease and flour a standard 10-cup Bundt pan or a loaf pan, depending on your preference. In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and a touch of ground ginger.
Step 2: Mix the Wet Ingredients
In a separate large bowl, cream together softened butter and granulated sugar until fluffy. Add in eggs one at a time, beating well after each addition. Stir in vanilla extract and a splash of buttermilk. Fold in freshly grated carrots, making sure they’re evenly distributed.
Step 3: Combine and Bake
Slowly add the dry ingredients into the wet mixture, stirring just until combined. Pour the batter into your prepared pan and smooth out the top. Bake for 55 to 65 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Step 4: Make the Vanilla Glaze
Whisk together powdered sugar, vanilla extract, and a bit of milk or heavy cream until smooth and pourable. Once the cake has cooled, drizzle the glaze generously over the top. Let it set slightly before slicing.
Recipe Variations and Possible Substitutions
If you’re looking to switch things up, try using half whole wheat flour for a nuttier flavor. You can also add crushed pineapple or shredded coconut for extra moisture and texture. Chopped pecans or walnuts make a great addition if you like a bit of crunch.
For a spiced twist, increase the cinnamon or add a pinch of clove. Not a fan of buttermilk? Swap it out with Greek yogurt or sour cream. The glaze can also be flavored with a hint of orange zest or almond extract for a unique spin on the classic vanilla profile.
Serving and Pairing Suggestions
This carrot pound cake is delightful served slightly warm or at room temperature. I love slicing a thick piece and enjoying it with a cup of strong coffee or a cozy chai latte. If you’re serving it as a dessert, a dollop of whipped cream or a scoop of vanilla bean ice cream takes it to the next level. You can also pair it with fresh fruit like sliced oranges or a berry medley to add a touch of brightness.
It’s a great addition to brunch spreads alongside savory dishes like quiche or baked eggs. Because of its subtly spiced flavor, it works beautifully in both springtime celebrations and fall gatherings.
Storage and Reheating Tips
To keep the cake moist, store it in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week. Just make sure it’s well-wrapped to prevent it from drying out.
If you’d like to freeze it, wrap the cake (or slices) in plastic wrap followed by foil, and freeze for up to 3 months. Thaw overnight in the fridge or at room temperature. For reheating, pop a slice in the microwave for about 15 seconds to bring back its warm, just-baked goodness.
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, this cake is perfect for making in advance. The flavors even deepen a bit after a day, making it an excellent make-ahead dessert.
Can I use pre-shredded carrots?
While you can, I highly recommend shredding fresh carrots. Pre-shredded ones are often dry and don’t integrate as well into the batter.
Can I skip the glaze?
Absolutely. The cake is flavorful enough on its own, but the vanilla glaze adds an extra touch of sweetness and moisture.
How do I know when the cake is done baking?
Insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs, it’s ready. Avoid overbaking to keep the cake moist.
Can I use a different pan?
Yes, you can use a loaf pan, a tube pan, or even make cupcakes. Just be sure to adjust baking times accordingly.
Related Recipe You’ll Like
If this carrot pound cake has you craving more baked goodness, you should definitely check out the Butter Pecan Pound Cake. It shares the same dense and moist charm but brings a nutty, caramelized flavor that’s simply irresistible. Another treat worth trying is the Cottage Cheese Protein Brownies—a lighter, protein-packed option that doesn’t skimp on indulgence.
You might also enjoy the fruity layers in our Strawberry Shortcake Cheesecake Rolls if you’re into more dessert creativity.
Save and Share This Recipe for Later
Don’t forget to pin this carrot pound cake with vanilla glaze to your favorite Pinterest board—it’s the kind of recipe you’ll want at your fingertips when the dessert craving strikes. Share it with your fellow baking enthusiasts, post your beautiful bakes on Instagram, and tag us! Your support helps keep these homemade delights coming. Whether you’re saving it for a special gathering or your next tea time indulgence, this cake deserves a permanent spot in your collection.
Carrot Pound Cake with Vanilla Glaze
This Carrot Pound Cake with Vanilla Glaze is a dense, moist dessert loaded with freshly shredded carrots, warm spices, and a buttery crumb that melts in your mouth. The sweet, creamy vanilla glaze drizzled over the top enhances the flavors while adding a glossy finish. Perfect for any occasion from holiday brunches to weeknight treats, this cake strikes a delicious balance between rustic and elegant. Whether served alone or with a scoop of ice cream, it’s guaranteed to be a crowd-pleaser. Great for make-ahead baking and easy to store or freeze, this recipe is a must-have for any home baker.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground ginger
- 1 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1/4 cup buttermilk
- 2 cups freshly grated carrots
- For the glaze:
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
- 2-3 tbsp milk or heavy cream
Instructions
- Preheat oven to 325°F (165°C). Grease and flour a Bundt or loaf pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a large bowl, cream butter and sugar until fluffy. Beat in eggs one at a time.
- Stir in vanilla and buttermilk.
- Fold in shredded carrots.
- Gradually mix in dry ingredients until just combined.
- Pour batter into prepared pan and smooth the top.
- Bake for 55 to 65 minutes, until a toothpick inserted in the center comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
- Whisk glaze ingredients until smooth and drizzle over cooled cake.
Notes
- Use freshly shredded carrots for best moisture and texture.
- The cake can be made a day ahead; flavors improve with time.
- Store in an airtight container at room temp for 3 days or refrigerate for up to a week.
- Freeze well-wrapped for up to 3 months.
- Add nuts, pineapple, or coconut for variations.
