Carrot Pound Cake doesn't get easier or more reliable than this. Whisk the batter in one bowl, then bake in a Bundt pan for a moist, tender cake with warm spices. The thick cream cheese frosting is simple to work with and stays right where you put it - no dripping down the sides.
This pound cake recipe keeps things simple where it counts. The batter mixes up in one bowl with just a whisk. And it bakes in a Bundt pan for that classic, detailed look that feels special without requiring layers or fancy decorating.
This cake was tested multiple times to get it just right. The biggest takeaway was to let it cool for a full 30 minutes before flipping it out of the pan. I learned the hard way that rushing this step can leave half your cake stuck behind. Now, I always set a timer, and the release is perfect every time.
It's lightly spiced, incredibly moist thanks to freshly shredded carrots, and finished with thick cream cheese frosting that holds its shape on top. This is the kind of cake that earns a spot at Easter or any spring celebration, and it's one you'll feel proud to bring to the table.
Ingredient and Substitution Info
Looking for the full recipe? The recipe card at the bottom of this post includes the complete list of ingredients, measurements, and instructions.
- Brown Sugar – Light brown sugar works best here for a balanced molasses flavor that doesn't overpower the spices. Dark brown sugar can be used if that's what you have, but the cake will be a bit richer.
- Eggs – Use large eggs at room temperature so they incorporate evenly. If you forget to set them out, place them in a bowl of warm water for 5 to 10 minutes.
- Oil – A neutral oil like vegetable or canola gives the cake a soft texture without adding extra flavor. Avoid olive oil, which can taste too strong here.
- Flour – Stick with all-purpose flour, and be sure to weigh it or spoon and level it into your measuring cup. Too much flour will make the cake dense.
- Carrots – Buy whole carrots and shred them yourself using the fine side of a box grater. Pre-shredded carrots are too dry and won't give the cake the same moisture.
- Cream Cheese – Full-fat cream cheese is essential for smooth, stable frosting. Low-fat versions can make the frosting too thin and less creamy.
- Heavy Cream – Just enough to loosen the frosting so it's spreadable but still thick. If you don't have heavy cream, whole milk can work, though the frosting will be slightly softer.
Keep It Simple 🍃
If you don't want to make the frosting, just dust the cooled cake with powdered sugar and add a dollop of whipped cream on the side. It's still beautiful, still delicious, and couldn't be easier.
Tips to Make the Best Carrot Pound Cake
Mix the Wet Ingredients
- Whisking the eggs, brown sugar, oil, and vanilla in one bowl keeps this recipe simple and mess-free. You don't need a mixer, just a sturdy whisk and a little elbow grease.
- If your brown sugar is clumpy, break it up with your fingers before adding it so everything combines smoothly.
Mix the Dry Ingredients
- Take a minute to spoon and level your flour so the cake doesn't turn out too dense.
- Whisk the dry ingredients together separately to ensure the baking soda and powder are evenly distributed. This helps the cake rise properly without any uneven spots.
- Stir the dry ingredients in by hand, and stop mixing when a little bit of flour is still visible.
Mix in Shredded Carrots
- Freshly shredded carrots make a big difference here. They add moisture and texture, but pre-shredded ones are often too dry.
- Fold them in gently with a spatula so you don't overwork the batter.
Bake
- Use a light-colored Bundt pan, which bakes more evenly than dark pans.
- Covering the cake with foil partway through baking helps it cook through without over-browning.
- Letting it rest in the pan for 30 minutes before flipping is key to getting a clean release. Set a timer!
Frost
- Make sure your cream cheese is completely softened for a smooth texture.
- You can spread it with a spoon or pipe it on for a more finished look.
- If you like a softer frosting, add a little more cream—just a splash at a time.
Make Ahead Tips ⏳
You can bake the Bundt cake a day or two in advance. Once it's completely cool, wrap it tightly in plastic wrap and store it at room temperature or in the fridge. You can also frost it in advance, but I recommend waiting until the day you plan to serve it.
The unfrosted cake also freezes well. Wrap it in a layer of plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature before frosting.
Make it Special✨
Add a drizzle of homemade caramel or maple glaze over the cream cheese frosting just before serving. It creates a beautiful finish and adds an extra layer of flavor that feels thoughtful and a little indulgent.
More Cake Recipes
Let me know how you like this recipe by leaving a review! And follow along on Instagram @stateofdinner for behind-the-scenes and to be among the first to know when new recipes post!
Recipe
Foolproof Carrot Bundt Cake
Recipe by:Ingredients
Carrot Cake
- 2 cups (440 grams) light brown sugar
- 4 (4) large eggs at room temperature
- 1 cup (237 ml) vegetable oil
- 2 teaspoons (10 ml) vanilla extract
- 2 ¼ cups (282 grams) all purpose flour spooned and leveled
- 1 teaspoon (4 grams) baking soda
- 2 teaspoons (8 grams) baking powder
- ½ teaspoon (3 grams) salt
- 2 teaspoons (4 grams) ground cinnamon
- 1 teaspoon (2 grams) ground ginger
- ¼ (0.5 grams) scant teaspoon ground nutmeg
- 3 cups (384 grams) shredded carrots about 5 large carrots
Cream Cheese Frosting
- 4 ounces (113 grams) full-fat cream cheese at room temperature
- 1 cup (120 grams) powdered sugar
- 2 tablespoons (30 ml) heavy cream
- 1 teaspoon (5 ml) vanilla extract
- ⅛ teaspoon (0.75 grams) salt
- ¼ cup (30 grams) walnuts roughly chopped (for garnish)
Instructions
- Preheat the oven to 350ºF (177°C). Thoroughly grease a 12-cup bundt pan with butter, dust with flour, and set aside.
- Add the brown sugar, eggs, oil, and vanilla extract to a large mixing bowl. Whisk for about one minute until thoroughly combined. (You can use a hand whisk or an electric hand mixer for this step.)2 cups light brown sugar, 4 large eggs, 1 cup vegetable oil, 2 teaspoons vanilla extract
- Combine the flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg in a separate bowl.2 ¼ cups all purpose flour, 1 teaspoon baking soda, 2 teaspoons baking powder, ½ teaspoon salt, 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, ¼ scant teaspoon ground nutmeg
- Add the dry ingredients to the wet ingredients, then fold together gently using a rubber spatula until just combined. Do not over-mix.
- Add the shredded carrots to the mixing bowl and fold through the cake batter.3 cups shredded carrots
- Transfer the cake batter to the prepared bundt pan. The batter will be pretty runny and will self-level in the pan.
- Bake in the middle of the oven for 40 minutes, then cover with foil and bake for an additional 15 minutes. Check for doneness with a toothpick, which should come out clean.
- Remove the Bundt pan from the oven and set a timer for 30 minutes. Once the timer goes off, invert the Bundt cake onto a wire rack and cool completely.
Cream Cheese Frosting
- Add all of the frosting ingredients to a large mixing bowl. Gradually increase the speed of a hand mixer to medium-high and beat for a couple of minutes until completely smooth.4 ounces full-fat cream cheese at room temperature, 1 cup powdered sugar, 2 tablespoons heavy cream, 1 teaspoon vanilla extract, ⅛ teaspoon salt
- Spread the cream cheese frosting on top of the cooled Bundt cake. You can use a spoon or put the frosting into a piping bag and cut the end off with scissors. The frosting will hold its shape and sit nicely on the pound cake without running down the edges.
- To garnish, scatter the chopped walnuts on top of the frosting.¼ cup walnuts
Notes
Tips to Prevent the Cake from Sticking
- Greasing a Bundt pan properly is essential to ensure your cake releases effortlessly,
especially when it has an intricate design. There are a couple of tried-and-true methods to get the job done:
-One option is to use the butter and flour technique. Start by rubbing two tablespoons of soft butter all over the inside of the pan using your fingers. Then, dust it with two tablespoons of flour, tilting and rotating the pan to coat every crevice before tapping out the excess.
-The other option is to make your own "cake goop" by mixing equal parts, shortening, oil, and flour. Simply brush it onto the pan using a pastry brush for an even, non-stick coating. - It is essential to let the cake cool in the Bundt pan for a full 30 minutes before flipping. Use a timer to ensure you turn it onto a wire rack at the right time.
Storage
- Leftover Carrot Cake Bundt should be stored in an airtight container
and refrigerated, where it will stay fresh for at least 5 days. - The unfrosted pound cake can be wrapped tightly with plastic wrap and stored in a freezer-safe container for up to 3 months. Thaw completely in the refrigerator, or at room temperature before frosting.
Equipment
Nutrition
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Comments
No Comments