- Use freshly grated carrots: Carrot cake sources consistently warn that pre-shredded carrots are drier and coarser; freshly grated carrots release more moisture and integrate better into the batter.
- Cool completely before glazing: Most Bundt and carrot cake recipes stress that glazing a warm cake causes the glaze to melt and slide off rather than cling in pretty drips.
- Don’t overmix: Once the dry ingredients are added, mix just until combined. Overmixing develops gluten and can make pound cakes tough, a common caution in pound cake recipes.
- Start checking early: Every oven is different; checking around the 70-minute mark helps prevent overbaking, as advised in many dense cake recipes.
Storage:
Store the glazed cake covered in the refrigerator due to the cream cheese glaze. Many carrot and cream cheese–frosted cakes keep well chilled for several days and taste even better after a rest. Bring slices to room temperature before serving if you prefer a softer crumb.
This Carrot Pound Cake with Cream Cheese Glaze brings together buttery pound cake texture, classic carrot-pineapple flavor, and a tangy cream cheese finish into one impressive Bundt that fits both everyday coffee breaks and special celebrations.