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White platter with carrot cake pound cake with orange cream cheese glaze and candied orange slices as garnish along with a stack of plates with a pink napkin on top and three pink glasses in the background.

Carrot Cake Pound Cake with Orange Cream Cheese Glaze

This carrot pound cake marries two iconic desserts: carrot cake and pound cake. Topped with a luscious orange-y homemade cream cheese glaze, it's a dessert everyone will rave over. Serve it for Easter or for fall get-togethers. It's a great year-round treat!
5 from 7 votes
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Course: Dessert
Cuisine: American, Southern
Prep Time: 20 minutes
Cook Time: 1 hour
Servings: 12
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Equipment

  • dry measuring cups
  • measuring spoons
  • liquid measuring cup
  • large bowl
  • stand mixer with paddle attachment
  • box grater
  • Bundt cake pan
  • rubber spatula
  • cooling rack
  • microplane zester
  • medium bowl

Ingredients

For the pound cake:

  • 3 cups all-purpose flour
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 ½ tablespoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon kosher salt
  • 2 cups firmly packed light brown sugar
  • 1 cup granulated sugar
  • 1 cup salted butter, at room temperature
  • 2 teaspoon vanilla extract
  • 5 large eggs, at room temperature
  • 1 cup whole buttermilk, at room temperature
  • 1 cup grated carrots (about 2 to 3 carrots)
  • 1 cup chopped pecans, toasted
  • 1 (8-ounce) can crushed pineapple, drained

For the orange cream cheese glaze:

  • ½ (8-ounce) block cream cheese, at room temperature
  • 2 ½ cups powdered sugar
  • 1 teaspoon orange zest
  • 2 tablespoon orange juice
  • 2 teaspoon vanilla extract
  • Pinch of salt

For garnish

  • Orange zest curls
  • Candied orange slices

Instructions

  • Preheat the oven to 325°F. Grease and flour a 10- to 12-cup Bundt pan. (I use vegetable shortening.) Combine the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt in a large bowl.
  • Beat the butter and sugars in a stand mixer fitted with the paddle attachment until light and fluffy. Add the eggs, one at a time, beating just until the yellow disappears after each addition. Beat in the vanilla.
  • Add the flour mixture alternately with the buttermilk in three additions, beginning and ending with the flour mixture. (Scrape down the sides of the bowl if needed to ensure the batter is well mixed.)
  • Fold in the carrots, pecans, and pineapple. Spread the carrot cake batter into the prepared pan and bang the pan on the counter to remove any air bubbles. Bake for 1 hour or until a toothpick inserted in the center comes out clean.
  • Remove the cake from the oven and cool in the pan for 10 minutes. Run a sharp knife around the edges and turn out the cake onto a cooling rack to cool completely.
  • While the cake cools, make the glaze. Beat the cream cheese in a medium bowl with an electric mixer until smooth. Add the powdered sugar, orange zest, orange juice, vanilla, and salt and beat until creamy.
  • Place the cake on a cake plate or cake stand. Spoon the glaze on top of the cake. Garnish with orange zest curls and candied orange slices if desired.

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