Description
This Carrot Pound Cake with Vanilla Glaze is moist, buttery, and delicately spiced with cinnamon. Freshly grated carrots provide natural sweetness and a tender crumb, while a silky vanilla glaze gives the cake a glossy finish. It’s perfect for brunches, tea time, or as a classic dessert that never goes out of style.
Ingredients
- 2 to 3 medium carrots (about 1 1/2 cups, finely grated)
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup (2 sticks) unsalted butter, room temperature
- 4 large eggs
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract (divided)
- 1 cup powdered sugar (for glaze)
- 1 to 2 tablespoons milk or heavy cream (for glaze)
Instructions
- Preheat oven to 325°F (163°C). Grease and flour a bundt or loaf pan.
- Peel and finely grate the carrots. Set aside.
- In a large mixing bowl, cream the butter and sugar until light and fluffy (about 3–5 minutes).
- Add eggs one at a time, mixing well after each addition. Stir in 1 teaspoon of vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt.
- Gradually add dry ingredients to the wet mixture, mixing just until combined.
- Fold in the grated carrots with a spatula.
- Pour batter into prepared pan and smooth the top.
- Bake for 55–65 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
- To make the glaze, whisk powdered sugar with 1 tablespoon milk or cream and 1 teaspoon vanilla. Adjust consistency as needed.
- Drizzle glaze over cooled cake and let set before slicing.
- Prep Time: 20 minutes
- Cook Time: 55 minutes