Carrot Pound Cake with Vanilla Glaze

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A slice of this Carrot Pound Cake with Vanilla Glaze tastes like pure comfort. It takes the familiar flavors of carrot cake—spiced, earthy, and warmly sweet—and transforms them into a dense, buttery pound cake. The texture is tight-crumbed but not dry, packed with fresh grated carrots that melt into the moist interior.

The vanilla glaze adds a luscious finishing touch, cascading down the sides like a silky curtain. It brings balance to the spices and elevates the humble carrot into something rich and festive. Perfect for springtime gatherings or autumn comfort, this cake is a year-round winner for anyone craving a cozy bake.

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Ingredients for this Carrot Pound Cake with Vanilla Glaze

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 cup unsalted butter, room temperature
• 1 1/4 cups granulated sugar
• 1/2 cup brown sugar, packed
• 4 large eggs
• 2 teaspoons vanilla extract
• 2 cups finely grated carrots
• 1/2 cup sour cream
• 1/4 cup whole milk

For the vanilla glaze:

• 1 cup powdered sugar
• 2-3 tablespoons milk or cream
• 1 teaspoon vanilla extract

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Step 1: Prepare the Oven and Pan

Preheat your oven to 350°F (175°C). Grease and flour a bundt or loaf pan to ensure an easy release.

Step 2: Mix Dry Ingredients

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

Step 3: Cream the Butter and Sugars

In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.

Step 4: Add Eggs and Vanilla

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Step 5: Combine with Carrots and Dry Mix

Mix in the grated carrots. Then alternate adding the dry ingredients and the sour cream and milk, starting and ending with dry ingredients. Mix just until combined.

Step 6: Bake

Pour the batter into the prepared pan and smooth the top. Bake for 55 to 65 minutes, or until a toothpick inserted comes out clean.

Step 7: Cool and Glaze

Allow the cake to cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely. Drizzle the vanilla glaze over the cooled cake.

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Frequently Asked Questions

How fine should the carrots be grated?

Use the fine side of a box grater or a food processor for best texture integration.

Can I add nuts or raisins?

Yes, chopped walnuts or pecans and golden raisins make excellent additions.

Can I use Greek yogurt instead of sour cream?

Absolutely. Use the same amount of full-fat Greek yogurt as a substitute.

Is this cake suitable for a layer cake?

It can be baked in two 8-inch pans, but it’s best as a pound-style cake for structure.

Can I make this cake ahead of time?

Yes. Bake a day ahead and store covered at room temperature. Glaze just before serving.

What’s the best way to apply the glaze?

Use a spoon or small pitcher to pour over the cooled cake for even drips.

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