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Carrot Pound Cake with Vanilla Glaze

Indulge in a fluffy, moist Carrot Pound Cake with Vanilla Glaze, a delightful treat that combines the natural sweetness of carrots with a luxurious glaze to create a perfect dessert for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 cup unsalted butter (softened)
  • 4 large eggs
  • 3 cups grated carrots (about 6 medium)
Dry Ingredients
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
For the Glaze
  • 1 cup powdered sugar Mix with vanilla extract and milk to reach desired consistency

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
  2. In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 4-5 minutes.
  3. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In another bowl, whisk together the flour, baking powder, baking soda, spices, and salt.
  5. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
  6. Fold in the grated carrots until evenly distributed throughout the batter.
  7. Pour the batter into the prepared bundt pan and smooth the top with a spatula.
Baking
  1. Bake for about 55-60 minutes or until a toothpick inserted into the center comes out clean.
  2. Once baked, allow the cake to cool in the pan for about 10 minutes before inverting it onto a wire rack to cool completely.
Glazing
  1. For the glaze, mix powdered sugar with a little vanilla extract and milk to reach your desired consistency, then drizzle over the cooled cake.

Notes

Choose fresh carrots for the best sweetness, don’t skim on spices, check for doneness early, and consider adding nuts or raisins for extra flavor. Store in an airtight container for up to 3 days at room temperature or a week in the refrigerator.