There’s something incredibly nostalgic about a good carrot cake. The tender crumb, the sweetness of the carrots, the subtle spice—it all hits the right notes. I’ve been baking variations of this cake for years, but this Carrot Pound Cake with Vanilla Glaze is the version I always return to. It’s dense and rich like a pound cake should be, yet lightened up by the freshness of finely grated carrots and a hint of warm spices.

What really sets this cake apart for me is the glossy vanilla glaze that drips lazily over the sides, seeping into the crevices of the cake and giving each bite a silky, sweet finish. Whether I’m making it for a cozy brunch, a spring picnic, or just because I need a slice of something comforting, it never fails to please. Trust me—once you try it, it might just become your go-to too.

Why You’ll Love This Carrot Pound Cake with Vanilla Glaze

This cake doesn’t try to be flashy—it wins you over with texture, flavor, and a stunning, effortless glaze. The pound cake base offers a buttery richness, balanced by the earthy sweetness of carrots and warm cinnamon. The vanilla glaze is simple yet heavenly, and it pulls the whole cake together with its creamy drizzle. Whether you’re a carrot cake lover or just a fan of homey desserts, this one delivers on every level. Plus, it keeps beautifully and only gets better the next day.

What Kind of Carrots Should I Use?

When making Carrot Pound Cake, I always recommend using fresh, whole carrots and grating them yourself. Pre-shredded carrots from the store tend to be too dry and coarse, which can affect the moisture and texture of the cake. Hand-grating might take an extra couple of minutes, but it’s absolutely worth it for that tender, melt-in-your-mouth crumb. Opt for medium-sized, firm carrots with a bright orange hue—these usually have the best flavor and moisture content.

If you’re wondering whether to peel them, I always do. The peel can add a slightly bitter note, which I prefer to avoid in a sweet cake like this one.

Options for Substitutions

One of the best things about this Carrot Pound Cake is how flexible it is. You can make a few simple swaps depending on what you have or your dietary preferences:

Butter: Use a high-quality plant-based butter for a dairy-free version without sacrificing richness.
Sugar: Swap white sugar for coconut sugar or light brown sugar to give the cake a deeper caramel flavor.
Flour: Gluten-free all-purpose blends work well here—just make sure it’s a 1:1 substitution blend that contains xanthan gum.
Spices: Feel free to add nutmeg, ginger, or cardamom alongside the cinnamon for a more complex flavor profile.
Nuts: Chopped walnuts or pecans can be folded into the batter or sprinkled on top for extra crunch.
Glaze: Not a fan of vanilla? Swap the glaze for a simple cream cheese drizzle or even a maple glaze for a cozier twist.

Ingredients for This Carrot Pound Cake with Vanilla Glaze

Each ingredient in this cake has a purpose, helping to create the perfect balance of moisture, flavor, and structure. Here’s a closer look at why every component matters:

Carrots: The star of the show. Freshly grated carrots add natural sweetness, moisture, and a soft texture that makes every bite tender.
All-Purpose Flour: Provides structure and holds the cake together while still allowing for a soft crumb.
Granulated Sugar: Sweetens the cake evenly and helps give the crust a slight crispness. You can combine with brown sugar for depth.
Unsalted Butter: Brings rich, creamy flavor and ensures the pound cake is dense but not heavy.
Eggs: These bind the ingredients and add richness. They also help the cake rise and set properly.
Baking Powder: Gives the cake a gentle lift, just enough to keep the texture from feeling too dense.
Ground Cinnamon: Adds warmth and subtle spice that complements the carrots perfectly.
Salt: A pinch balances the sweetness and enhances all the other flavors.
Vanilla Extract: Used in both the cake and the glaze to round out the flavors with a lovely aroma.
Powdered Sugar: Key for the glaze—it melts into a smooth, sweet finish that drapes beautifully over the cake.
Heavy Cream or Milk: Helps loosen the glaze to the perfect consistency while adding a creamy richness.

Step 1: Prep Your Pan and Preheat the Oven

Start by preheating your oven to 325°F (163°C). This lower temperature ensures the cake bakes evenly and doesn’t dry out. Grease a bundt pan or a loaf pan thoroughly with butter or nonstick spray, then dust it lightly with flour. Tap out the excess. This helps the cake release cleanly once it’s baked.

Step 2: Grate the Carrots

Peel and finely grate about 2 to 3 medium carrots until you have roughly 1½ cups. Set them aside. It’s important to use the fine holes on your grater for a soft texture that blends smoothly into the batter.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, beat together 1 cup (2 sticks) of unsalted butter and 1 cup of granulated sugar. Use a hand mixer or stand mixer on medium speed for about 3–5 minutes until the mixture is light and fluffy. This step creates air pockets that give the pound cake a tender crumb.

Step 4: Add the Eggs and Vanilla

Beat in 4 large eggs, one at a time, making sure each is fully incorporated before adding the next. Then add 2 teaspoons of vanilla extract. Mixing them in gradually helps keep the batter smooth and stable.

Step 5: Combine the Dry Ingredients

In a separate bowl, whisk together 2 cups of all-purpose flour, 1½ teaspoons of baking powder, 1 teaspoon of ground cinnamon, and ½ teaspoon of salt. Stir to combine and distribute the leavening evenly.

Step 6: Mix Wet and Dry Together

Add the dry ingredients to the wet mixture gradually, mixing on low speed until just combined. Be careful not to overmix—this can make the cake dense and tough.

Step 7: Fold in the Carrots

Using a spatula, gently fold the grated carrots into the batter. Make sure they’re evenly distributed throughout without overworking the batter.

Step 8: Bake

Pour the batter into your prepared pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden and slightly springy to the touch.

Step 9: Cool and Glaze

Let the cake cool in the pan for 10–15 minutes before turning it out onto a wire rack. Once fully cooled, drizzle with your prepared vanilla glaze. You can make the glaze by mixing 1 cup powdered sugar with 1–2 tablespoons of milk or cream and ½ teaspoon of vanilla extract until smooth.

How Long to Cook the Carrot Pound Cake with Vanilla Glaze

Baking time for this carrot pound cake is typically between 55 to 65 minutes at 325°F (163°C). Every oven is a bit different, so begin checking around the 50-minute mark. The cake is done when:

The top is golden brown.
A toothpick inserted into the thickest part comes out clean or with just a few moist crumbs.
The cake pulls slightly away from the sides of the pan.

Let it rest in the pan for about 10–15 minutes before carefully inverting it onto a wire rack to cool completely. Glaze only after the cake is fully cool to avoid melting the icing.

Tips for Perfect Carrot Pound Cake with Vanilla Glaze

Use freshly grated carrots
Bagged shredded carrots are too dry and coarse. Freshly grated carrots ensure the cake is moist and tender.

Don’t overmix the batter
Once the flour is added, mix just until combined. Overmixing activates the gluten and leads to a dense, rubbery texture.

Grease the pan well
Since pound cakes are denser and have longer bake times, a well-greased and floured pan is essential to prevent sticking, especially if you’re using a bundt mold.

Cool completely before glazing
Applying the glaze to a warm cake will cause it to slide off and soak in too much. Let the cake cool for that beautiful drippy finish.

Add nuts if desired
Chopped toasted pecans or walnuts folded into the batter or sprinkled on top of the glaze add a great crunch.

Let the glaze set before slicing
Give the glaze about 10–15 minutes to firm up a bit on the surface so it doesn’t smear when slicing.

Watch Out for These Mistakes While Cooking

Even with a straightforward recipe like this one, a few small missteps can affect the final result. Here’s what to avoid:

Skipping the fresh carrots: Using pre-shredded carrots may seem convenient, but they’re too dry and thick for this kind of cake. Always grate fresh ones.
Underbaking or overbaking: Pulling the cake out too early results in a gooey center, while leaving it in too long dries it out. Check with a toothpick around the 50-minute mark and monitor closely from there.
Using cold ingredients: Cold butter and eggs don’t blend well. Make sure they’re at room temperature to create a smooth, uniform batter.
Forgetting to flour the pan: Greasing alone isn’t always enough, especially with bundt pans. A light dusting of flour ensures the cake releases without sticking or tearing.
Pouring glaze on a warm cake: This will cause the glaze to melt and disappear. Patience pays off—let the cake cool fully first.

What to Serve With Carrot Pound Cake with Vanilla Glaze?

This cake is delightful on its own, but you can elevate the experience with these complementary pairings:

Fresh Berries

A mix of raspberries, blueberries, or strawberries adds a bright contrast to the cake’s richness.

Whipped Cream

Light and airy whipped cream balances the dense texture of the pound cake and makes each bite feel extra indulgent.

Mascarpone or Cream Cheese Spread

Serve a dollop on the side for a tangy twist that echoes the classic carrot cake vibe.

Hot Coffee or Chai

A bold cup of coffee or spiced chai cuts through the sweetness and rounds out the spices in the cake.

Vanilla Ice Cream

Classic and creamy—ice cream alongside a slice of carrot pound cake makes for a satisfying dessert duo.

Roasted Nuts

Sprinkle toasted pecans or walnuts over the glazed cake for added crunch and flavor depth.

Citrus Zest

A dusting of orange or lemon zest over the glaze adds brightness and a pop of color.

Storage Instructions

Carrot Pound Cake with Vanilla Glaze stores beautifully, making it a great make-ahead option.

At Room Temperature: Keep the cake covered in an airtight container or wrapped tightly in plastic wrap. It will stay moist and fresh for up to 3 days on the counter. Just be sure it’s kept in a cool, dry place.
In the Refrigerator: If you want to store it longer, refrigerate the cake for up to 1 week. Wrap it well to prevent it from drying out, and bring slices to room temperature before serving for the best texture and flavor.
Freezing: This cake freezes like a dream. You can freeze the whole cake or individual slices. Wrap tightly in plastic wrap, then foil, and freeze for up to 3 months. To serve, thaw overnight in the fridge or for a few hours on the counter. If freezing with glaze, expect the glaze to become slightly more opaque upon thawing—but the flavor remains intact.

Estimated Nutrition (per slice – based on 12 servings)

Here’s a rough breakdown of the nutritional values per slice of this carrot pound cake with vanilla glaze:

Calories: ~340
Total Fat: ~18g
Saturated Fat: ~10g
Cholesterol: ~90mg
Sodium: ~180mg
Total Carbohydrates: ~42g
Dietary Fiber: ~1g
Sugars: ~28g
Protein: ~4g

Note: These numbers can vary based on ingredient brands and portion size.

Frequently Asked Questions

What’s the best way to grate carrots for this cake?

Use the fine side of a box grater for soft, fluffy shreds that blend easily into the batter. Avoid pre-shredded carrots—they’re too dry and tough.

Can I make this cake gluten-free?

Yes, you can substitute a 1:1 gluten-free flour blend that includes xanthan gum. This helps maintain the structure and texture of the pound cake.

Can I use oil instead of butter?

You could, but it will change the flavor and texture. Butter provides that signature richness and density. If you must substitute, use a neutral oil and expect a slightly lighter, less buttery cake.

Do I have to use the glaze?

Not at all! The cake is still delicious without it. However, the glaze adds sweetness and a lovely finish. You can also swap it for cream cheese glaze or leave it plain with a dusting of powdered sugar.

Can I add raisins or nuts to the batter?

Absolutely. Fold in about ½ cup of chopped walnuts, pecans, or golden raisins for added texture and flavor. Just don’t overdo it—too many mix-ins can affect the cake’s structure.

How far in advance can I make this cake?

You can bake the cake up to 2 days in advance and store it at room temperature or in the fridge. Add the glaze on the day of serving for the freshest look and texture.

What pan works best for this recipe?

A standard bundt pan or 9×5-inch loaf pan works beautifully. Just make sure it’s well-greased and floured for easy release.

How do I keep the glaze from getting too runny?

Start with less liquid and add more gradually. Stir until you get a thick but pourable consistency. If it’s too thin, add more powdered sugar. If too thick, add a splash more milk.

Conclusion

This Carrot Pound Cake with Vanilla Glaze is everything you want in a dessert: tender, flavorful, and comforting, with just enough elegance to impress. Whether you’re baking for a brunch table, gifting a homemade treat, or just craving a slice with your coffee, this cake checks all the boxes. It’s a reliable classic that can be dressed up or down—and once you make it, I promise you’ll be making it again.