Soft carrot pound cake, filled with cozy spiced and topped with a sweet cream cheese glaze.
Is it really Easter if you don’t have carrot cake on the dessert table? Not in my mind! There’s nothing better than a big slice of carrot cake after Easter dinner. I’m always changing up the way I make my carrot-y dessert, sometimes I make a cake, sometimes cupcakes, one year I made a carrot cake cheesecake, but this year I’m going to be making something different – carrot cake pound cake! It has all the warm and cozy flavors you love about a traditional carrot cake like cinnamon, nutmeg, cloves and ginger but in dense, soft pound cake form. If you don’t like dense cakes, then pound cake just isn’t for you – make this carrot cake recipe or if you like to get adventurous with flavors, you can make this pineapple/coconut version (omg so good).
The carrot cake pound cake comes together pretty quickly. It’s a basic batter, the only extra step in this recipe is that the eggs must be added one at a time, and beaten in slowly to help achieve the soft texture we are looking for here. Once it’s baked the cream cheese glazed gets mixed up and poured onto the cooled cake. Carrot cake just isn’t carrot cake without cream cheese frosting! I opted to make mine more of a glaze because I’m lazy and absolutely loathe frosting cakes made in a bundt pan. Drizzling the frosting is much easier and therefore, more appealing to me! Haha.
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