For the cake
- 1 cup unsalted butter, softened
- 2 1/2 cups granulated sugar
- 5 large eggs, room temperature
- 3 cups all-purpose flour, sifted
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup grated carrots (freshly grated for moisture)
- 1/2 cup crushed pineapple, drained
- 1/2 cup whole milk, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts or pecans (optional)
Old-fashioned carrot pound and Bundt cake recipes commonly use a similar mix of fresh grated carrots, crushed pineapple, warm spices, and nuts for flavor and texture. Using room-temperature butter, eggs, and milk helps the batter emulsify properly and contributes to a finer crumb, a tip often stressed in pound cake guides.
For the cream cheese glaze
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract
- A pinch of cinnamon (optional)
Cream cheese glazes for carrot Bundt cakes are typically made by blending softened cream cheese with powdered sugar, vanilla, and a small amount of liquid until pourable but thick enough to slowly run down the sides.
Step-by-step instructions
1️⃣ Prepare the cake batter
Preheat the oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan very well, making sure to get into all the crevices. Many Bundt cake recipes recommend using a baking spray with flour or thoroughly greasing and flouring to prevent sticking.
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3–5 minutes, scraping the bowl as needed. Proper creaming of butter and sugar is a hallmark of traditional pound cakes and is repeatedly cited as key to a tender, fine crumb.
Add the eggs one at a time, mixing well after each addition until fully incorporated. This gradual addition helps maintain the emulsion and prevents the batter from curdling, just as many pound and Bundt cake recipes advise.
2️⃣ Combine the dry ingredients
In a separate bowl, whisk together the sifted flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Sifting and whisking the dry ingredients first ensures even distribution of leaveners and spices, which is standard in spiced carrot and pound cake recipes.
3️⃣ Add wet ingredients and mix-ins
In a small bowl or measuring cup, combine the whole milk and vanilla extract.
With the mixer on low speed, add the dry ingredients to the butter mixture in three additions, alternating with the milk mixture in two additions (dry–milk–dry–milk–dry). Mix just until each addition is incorporated before adding the next. Alternating wet and dry ingredients is a classic pound cake technique to prevent overmixing and to keep the batter smooth.
Fold in the grated carrots, drained crushed pineapple, and chopped nuts (if using) with a spatula until evenly distributed. Carrot and pineapple cakes typically fold in these mix-ins at the end to avoid overworking the batter and to maintain texture.
4️⃣ Bake the cake
Pour the batter into the prepared Bundt pan and smooth the top. Tap the pan gently on the counter to release any large air bubbles, a step often recommended in Bundt cake instructions to avoid holes in the finished crumb.
Bake at 325°F (165°C) for 70–80 minutes, or until a toothpick or skewer inserted into the center comes out clean or with just a few moist crumbs. Low-and-slow baking at 325°F is common for dense Bundt and pound cakes to ensure the interior cooks through without overbrowning the exterior.
Start checking around 70 minutes, as ovens vary. Many pound cake and Bundt cake sources emphasize checking early to avoid overbaking.
Remove the cake from the oven and let it cool in the pan for about 15 minutes. Then carefully invert it onto a wire rack and lift off the pan. Allow the cake to cool completely before glazing—carrot Bundt cake recipes stress this to keep glaze from melting and sliding off.
5️⃣ Make the cream cheese glaze
In a medium bowl, beat the softened cream cheese until smooth and free of lumps. This first step mirrors other cream cheese glaze recipes, which whip the cream cheese on its own for the smoothest texture.
Add the powdered sugar, 2 tablespoons of milk, and vanilla extract. Beat until smooth and pourable, adding more milk a teaspoon at a time if needed until the glaze flows slowly off a spoon. Guides for cream cheese glazes note that it should be thick enough to coat the cake opaquely but loose enough to drip.
If you’d like, whisk in a pinch of cinnamon for a lightly spiced glaze, similar to cinnamon cream cheese frostings often paired with carrot cakes.
6️⃣ Glaze the cake
Place the cooled cake on a serving plate or cake stand. Spoon or drizzle the cream cheese glaze over the top of the Bundt, letting it run down the sides in thick drips. Many carrot Bundt cake recipes recommend pouring glaze from the highest point so it cascades evenly.
If using, sprinkle a little extra cinnamon on top or decorate with finely chopped nuts for a bakery-style finish.
Variations
Carrot cake loaf version
Divide the batter between two greased and floured loaf pans and bake at 325°F for about 55–65 minutes, checking for doneness with a toothpick. Loaf versions of carrot and pound cakes often bake slightly faster due to shallower pans.
Nut-free version
Omit walnuts or pecans for a smoother texture. Many carrot cake recipes also suggest substituting shredded coconut for nuts to add a soft chew and mild sweetness instead.
Spice lover’s variation
Increase the cinnamon slightly and add a touch more ginger for a deeper spiced profile, similar to spice-forward carrot cake and hummingbird-style Bundt cakes.
Cooking notes and serving suggestions
- Crushed pineapple adds both sweetness and moisture; pineapple is a common addition in moist carrot cakes and carrot pound cakes and is often credited with keeping the crumb soft.
- Pound cakes are traditionally baked at lower temperatures for longer times to achieve a dense but tender crumb without a dry crust.
- Sifting the flour and properly creaming the butter and sugar are key to avoiding a heavy, gummy texture, as highlighted in many pound cake tutorials.
Serve slices with fresh berries or sliced strawberries for a bright, fresh contrast, echoing serving suggestions for carrot and pineapple cakes. Warm individual slices in the microwave for 10–15 seconds for a melt-in-the-mouth experience where the glaze softens slightly. If you love extra glaze, you can double the glaze recipe for a thicker, bakery-style topping, similar to carrot cakes that are generously frosted.
Tips and FAQs
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