Carrot Pound Cake with Cream Cheese Glaze is a rich, buttery Bundt-style pound cake packed with warm spices, fresh grated carrot, and juicy crushed pineapple, then finished with a silky cream cheese glaze that drips down every slice. It has all the cozy flavor of classic carrot cake with the dense, velvety crumb of an old-fashioned pound cake—perfect for holidays, brunches, and special occasions.
Why you’ll love this carrot pound cake
This cake borrows key elements from highly rated carrot and pineapple carrot cakes—fresh carrots, crushed pineapple, cinnamon, nutmeg, ginger, and cloves—for deep flavor and moisture, then applies them to a pound cake formula built on plenty of butter, sugar, eggs, and a low-and-slow bake at 325°F. The result is a tight, tender crumb that slices cleanly yet stays incredibly moist, similar to other carrot Bundt cakes that use pineapple and warm spices for extra softness and flavor.
The cream cheese glaze provides that tangy-sweet finish carrot cake fans expect but in a thinner, pourable form that coats the Bundt in pretty drips rather than a thick layer of frosting. Because this cake keeps well and even tastes better the next day as the flavors meld, it’s an excellent make-ahead dessert.
Ingredients
Continue to the next page to get the full ingredients and steps