Easy Carrot Pecan Pound Cake

One of my all time favorite desserts has always been carrot cake. It is one that we have at all holiday gatherings, and is often my first choice when it comes to birthday celebrations. With that said, I have adopted several versions that put a spin on my traditional carrot cake recipe. This easy carrot pecan pound cake is delicious served cold with a tall glass of milk or with coffee as a breakfast treat in the morning. If you’re anything like me, dessert is a requirement with each meal of the day.

You will get a dense, moist cake with hints of cinnamon topped with cream cheese frosting. The texture is perfectly balanced with the chopped nuts and coconut flakes (my favorite!). If you are new to the world of bundt cakes, welcome! It makes for a simple and beautiful result!




  • 2 cups finely shredded carrots
  • 1-3/4 cups granulated sugar
  • 1/2 cup sour cream
  • 1/2 cup vegetable oil
  • 4 large eggs, lightly beaten
  • 1 tbs vanilla extract
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1 cup chopped pecans
  • 1 cup shredded coconut


  • 1 (80z) package of cream cheese
  • 2 cups powdered sugar
  • 2 tsp vanilla
  • 1-2 tbs heavy cream (can substitute for milk)
  • 1/4 cup butter, softened not melted

Total Servings: 8-10 people

carrot-carrot  carrot-pecan

carrot-bundt-not-baked   carrot-bundt-baked


  1. Preheat oven to 350F
  2. Combine all dry ingredients (flour, spices, sugar, baking soda, baking powder, salt). Mix well and set aside.
  3. In a separate bowl, combine oil, sour cream, eggs, and carrots. Mix thoroughly.
  4. Slowly add dry mixture to wet, stirring continuously.
  5. Add chopped nuts and shredded coconut.
  6. Grease your bundt pan with non-stick spray, and add batter.
  7. Bake at 350F for 45-50 minutes or until a toothpick comes out clean from the center.
  8. Once done, let it set in the pan for 10 minutes. Place a plate larger than the cake pan upside down the cover the cake. Grab the sides of the pan while holding the plate firmly on top, and flip it over, so that the cake is not on the plate.
  9. Let cool for 5-10 more minutes and pour the icing around the center line around the cake. It should be thin enough to run down the sides.
  10. Serve room temp, warm, or refrigerated!


  1. Combine cream cheese, vanilla, heavy cream, and softened butter and beat on low-medium setting until smooth.
  2. Slowly add in powdered sugar and continue mixing.
  3. If needed, add more milk to thin, and more powdered sugar to thicken the consistency.

carrot-final  carrot-horizontal-slice

Pro Tips:

  • Cream cheese with mix easier at room temperature.
  • Using regular sour cream (not reduced/ low fat) will make for a moister cake.
  • No time to shred the carrots by hand? Throw them in the food processor like I did for a finely chopped texture (see photo above).

Happy Baking!


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