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Easy Carrot Cake Pound Cake Recipe - Perfect for Spring and Easter | Grandbaby Cakes
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4.43 from 19 votes

Easy Carrot Cake Recipe

Easy Carrot Cake Recipe - Delightful and easy, this Carrot Cake Recipe, made with McCormick®, gives a new twist to the classic Easter dessert in pound cake form. 
Prep Time30 minutes
Cook Time55 minutes
Total Time1 hour 25 minutes
Course: Dessert
Cuisine: American
Servings: 16 servings
Calories: 303kcal


For the Cake:

  • 2 cups shredded carrots
  • cup granulated sugar
  • ½ cup sour cream room temperature
  • ½ cup vegetable or canola oil
  • 4 large eggs lightly beaten
  • 1 tablespoon McCormick vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons McCormick ground cinnamon
  • ¼ teaspoon McCormick ground cloves
  • 1/2 teaspoon McCormick ground nutmeg

For the Glaze:

  • 8 ounces cream cheese room temperature
  • cup confectioners sugar
  • ¼ cup orange juice
  • 1 teaspoon McCormick vanilla extract
  • Optional: toasted coconut for garnish
  • Optional: robin eggs for garnish


For the Cake:

  • Preheat oven to 350 degrees.
  • In one large bowl, whisk together shredded carrots, granulated sugar, sour cream, oil, beaten eggs, and McCormick vanilla extract.
  • In a separate bowl, sift together flour, baking powder, baking soda, salt, McCormick ground cinnamon, McCormick ground cloves, and McCormick ground nutmeg.
  • Slowly add the dry ingredients to the wet ingredients and whisk together until well incorporated.
  • Add the batter to a non-stick sprayed 10 inch bundt pan and bake for 45-55 minutes or until a toothpick inserted into the center of the cake comes out clean.
  • Allow the cake to cool for 10 minutes in the pan then turn the cake out on a cooling rack to cool completely.

For the Glaze:

  • Add cream cheese to your mixer (or use a hand mixer and medium size bowl) and mix on medium high speed.
  • Turn mixer down to slow speed and carefully add in confectioners sugar in two separate intervals until incorporated.
  • Next add orange juice and McCormick vanilla extract and mix until smooth and pourable (add a little bit more orange juice if you want the icing a little looser or until you get the consistency you prefer).
  • Drizzle icing over top of cooled cake.
  • Optional: Garnish the top of the pound cake with toasted coconut and robin eggs and serve.


Calories: 303kcal | Carbohydrates: 39g | Protein: 4g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 65mg | Sodium: 243mg | Potassium: 173mg | Fiber: 1g | Sugar: 26g | Vitamin A: 2985IU | Vitamin C: 3mg | Calcium: 61mg | Iron: 1.1mg