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    Home » Recipes » Cakes

    Carrot Pound Cake

    Modified: Mar 22, 2025 · Published: Mar 5, 2023 by Karissa Parrish · This post may contain affiliate links

    Jump to Recipe Print Recipe

    This carrot pound cake is perfectly moist, tender, and sturdy. It's filled with plenty of grated fresh carrots and is topped with a cream cheese icing!

    Carrot bundt cake on a brown cake stand covered with cream cheese frosting and walnuts.

    This classic carrot cake recipe is so simple because it's baked in a bundt pan. For decorating, all you need to do is pour the homemade cream cheese frosting over the cake and add chopped walnuts.

    The cake also has plenty of warm spices, which is a must for the best carrot cake!

    Looking for more springtime recipes? Then check out these: carrot cake cupcakes, strawberry cinnamon rolls, and lemon bars with shortbread crust.

    Jump to:
    • Why You'll Love This Cake
    • Ingredients Needed
    • Instructions
    • Storage Tips
    • Expert Baking Tips
    • Recipe FAQs
    • More Cake Recipes
    • 📖 Recipe
    Moist carrot cake slice on a cake stand.

    Why You'll Love This Cake

    • It's easy to serve for special occasions, such as Easter and Mother's Day.
    • It's baked in a bundt cake pan.
    • All you need are mixing bowls; no hand mixer required.
    • The chopped walnuts adds a nice crunch.
    • It's both moist and tender while also being sturdy like a pound cake!

    For this recipe you'll need a 10-cup bundt cake pan like this one. You could also use a 12-cup if that's all you have.

    This is a must-bake for any and all carrot cake lovers!

    Carrot pound cake slice on a brown plate with a fork slicing through it.

    Ingredients Needed

    Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.

    • Flour: I used all purpose flour.
    • Spices: Use ground cinnamon, ground ginger, ground nutmeg, and ground cloves.
    • Sugars: I used a combination of both brown sugar and granulated sugar. Feel free to use either dark or light brown sugar.
    • Oil: You can use either vegetable oil or canola oil. This helps to create a moist carrot cake.
    • Yogurt: I used vanilla yogurt, but you could also use plain or greek yogurt. Even sour cream if you prefer.
    • Carrots: Make sure to freshly grate your carrots. Pre-shredded carrots from the store do not provide the same amount of moisture as freshly grated ones.
    • Cream Cheese: Always use the block-style cream cheese for baking.
    Ingredients needed: flour, brown sugar, spices, oil, baking powder, baking soda, salt, sugar, yogurt, eggs, vanilla, and carrots.

    Instructions

    Here are the step by step instructions on how to make this carrot bundt cake recipe.

    Step 1: Dry ingredients. In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, baking soda, salt, nutmeg, and cloves. Set aside.

    Step 2: Wet ingredients. In a large bowl, whisk together the brown sugar, oil, sugar, yogurt, eggs, and vanilla extract until thoroughly combined.

    Carrot cake batter in large glass bowl.
    Cake batter in a large bowl.

    Step 3: Combine the ingredients. Add the flour mixture into the wet and whisk until everything is incorporated. Then fold in the shredded carrots using a rubber spatula.

    Step 4: Bake. Pour the batter into the greased bundt pan and bake for 45-55 minutes.

    Bundt pan filled with cake batter.
    Baked carrot cake in a bundt pan.

    Step 5: Make the glaze. In the bowl of a stand mixer using the paddle attachment, beat the cream cheese on high speed until light and creamy.

    Add the powdered sugar, 2 tablespoons of milk, and the vanilla extract. Mix on low speed until combined and then high until creamy.

    Step 6: Decorate. Pour the icing over the top of the cake and add the chopped walnuts.

    Cream cheese frosted carrot cake with carrots in the background.

    Storage Tips

    Keep any leftover cake slices in an airtight container in the refrigerator for up to 5 days.

    You could also wrap each individual cake slice in plastic wrap before placing it into the refrigerator. This method will help the cake to not dry out too quickly.

    Expert Baking Tips

    • Cake Pan: This recipe calls for a 10-cup bundt pan. Be sure to thoroughly grease the pan with cooking spray to avoid the cake from sticking.
    • Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
    • Carrots: Make sure to freshly grate your carrots. Do not use the pre-shredded carrots from the store.
    • Cream Cheese Icing: Make sure the cake has cooled completely before pouring on the frosting.

    Recipe FAQs

    How Do You Remove The Cake From The Bundt Pan?

    It needs to cool for 25 minutes first. Then I place a wired rack on top, flip over the pan, and the cake should slide right out.

    What Is Carrot Cake Supposed To Taste Like?

    Just like a spice cake. The mixture of cinnamon, nutmeg, cloves, and ginger makes the cake very flavorful.

    Cake slices on brown plates.

    If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.

    It brings me so much joy to see you make my recipes. 🙂

    Happy Baking!

    More Cake Recipes

    • A semi-naked frosted carrot cake with milk in the background and carrots.
      Naked Carrot Cake
    • Spice bundt cake with glaze dripping down the side. Brown plates are off to the side and red leaves.
      Spice Bundt Cake
    • Banana Split Layer Cake
    • Mini Red Velvet Cake

    📖 Recipe

    Carrot Bundt Cake

    Karissa Parrish
    This carrot pound cake is perfectly moist, tender, and sturdy. It's filled with plenty of grated fresh carrots and is topped with a cream cheese icing!
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 50 minutes mins
    Cool Time 25 minutes mins
    Total Time 1 hour hr 25 minutes mins
    Course Dessert
    Cuisine American
    Servings 16 slices

    Equipment

    • Bundt Pan (10 cups)
    • Mixing Bowls
    • Grater

    Ingredients:
     
     

    Carrot Pound Cake

    • 2 ½ cups all-purpose flour
    • 2 teaspoons baking powder
    • 2 teaspoons ground cinnamon
    • 1 teaspoon ground ginger
    • ¾ teaspoon salt
    • ½ teaspoon baking soda
    • ½ teaspoon ground nutmeg
    • ¼ teaspoon ground cloves
    • 1 cup brown sugar
    • 1 cup vegetable oil (or canola)
    • ¾ cup sugar
    • ½ cup yogurt (plain or vanilla), room temperature
    • 4 large eggs, room temperature
    • 2 teaspoons vanilla extract
    • 2 cups freshly grated carrots

    Cream Cheese Frosting

    • 4 ounces block-style cream cheese, room temperature
    • 1 ½ cups powdered sugar
    • 2-3 tablespoons milk
    • ½ teaspoon vanilla extract
    • crushed walnuts (optional)

    Instructions:
     

    • Preheat the oven to 350 degrees and thoroughly grease a 10-cup bundt pan with non-stick spray. Set aside.

    Carrot Pound Cake

    • In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, salt, baking soda, nutmeg, and cloves. Set aside.
    • In a large bowl, whisk together the brown sugar, oil, sugar, yogurt, eggs, and vanilla extract until thoroughly combined. Pour in the dry ingredients and whisk until everything is incorporated. Then fold in the freshly grated carrots using a silicone spatula.
    • Pour the batter into the prepared bundt pan and bake for 45-55 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean. Allow the cake to cool in the pan for 25 minutes before removing it and letting it cool completely on a wire rack.

    Cream Cheese Frosting

    • In the bowl of an electric stand mixer using the paddle attachment, beat the cream cheese on high speed until light and creamy (about 1 minute). Add the powdered sugar, 2 tablespoons of milk, and the vanilla extract. Mix on low speed until combined. Then beat on high speed for 1-2 minutes until creamy
      *If the frosting is too thick, add a ½ tablespoon of milk at a time until desired consistency.
    • Pour the glaze over the cooled bundt cake and then cut into slices.
    • Keep any leftover cake slices in an airtight container in the refrigerator for up to 5 days.

    Notes:

    Cake Pan: This recipe calls for a 10-cup bundt pan. Be sure to thoroughly grease the pan with cooking spray to avoid the cake from sticking.
    Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
    Carrots: Make sure to freshly grate your carrots. Do not use the pre-shredded carrots from the store.
    Cream Cheese Icing: Make sure the cake has cooled completely before pouring on the frosting.

    Nutrition

    Serving: 1sliceCalories: 349kcalCarbohydrates: 52gProtein: 4gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 2mgSodium: 262mgPotassium: 118mgFiber: 1gSugar: 36gVitamin A: 2681IUVitamin C: 1mgCalcium: 79mgIron: 1mg
    US Customary - Metric
    Tried this recipe?Let us know how it was!
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    Comments

    1. Karissa Parrish says

      April 22, 2025 at 9:58 am

      5 stars
      This recipe results in a beautiful cake that tastes amazing!! If you need a quick and simple spring dessert, this cake is it.

      Reply
    5 from 4 votes (3 ratings without comment)

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    Hi, I'm Karissa! I am the professional home baker and food photographer here at Ginger Snap's Baking Affairs. I have 6+ years of experience creating easy desserts that every home baker can make in their own kitchens! You'll find many desserts here, including cakes, cupcakes, frostings, and cookies. I'm so glad you're here and happy baking!

    More about me →

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