Carrot Pound Cake with Vanilla Glaze Recipe

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Golden, rich, and wonderfully moist—this Carrot Pound Cake with Vanilla Glaze is the kind of dessert that feels right at home on any table, whether it’s an Easter brunch or a cozy weekend treat. Packed with the warm flavors of cinnamon and nutmeg, each slice offers a tender crumb that’s flecked with vibrant shreds of carrot. The buttery pound cake base brings a dense yet delicate texture that pairs beautifully with the sweet simplicity of the glaze.

Drizzled over the top is a creamy vanilla glaze that seeps into every crack, adding just the right amount of sweetness. A sprinkle of chopped pecans gives a final flourish of crunch and nutty aroma. This cake isn’t just a recipe; it’s a tradition waiting to happen—comforting, celebratory, and easy to fall in love with.

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Ingredients for this Carrot Pound Cake with Vanilla Glaze Recipe

For the cake:

• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• ½ cup brown sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• ½ cup sour cream
• 2 cups finely grated carrots (about 3 medium carrots)

For the vanilla glaze:

• 1 cup powdered sugar
• 2–3 tablespoons milk
• 1 teaspoon vanilla extract

Optional topping:

• ½ cup chopped pecans (for garnish)

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Step 1: Prepare the Pan and Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch bundt pan or loaf pan, tapping out any excess flour. This ensures easy removal and a clean, crisp edge on the finished cake.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. This blends the dry ingredients evenly so that the spices are distributed throughout the batter.

Step 3: Cream the Butter and Sugars

In a large mixing bowl, beat the softened butter with both sugars until light and fluffy, about 3–5 minutes. This step builds the cake’s texture by incorporating air into the batter.

Step 4: Add the Eggs and Vanilla

Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Don’t rush this step—taking your time helps achieve a smooth, cohesive batter.

Step 5: Incorporate the Sour Cream and Carrots

Mix in the sour cream until fully combined. Fold in the grated carrots using a spatula, being careful not to overmix. The batter should look thick but spreadable.

Step 6: Combine and Bake

Gradually add the dry mixture to the wet ingredients, stirring just until incorporated. Pour the batter into the prepared pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

Step 7: Cool and Glaze

Let the cake cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely. While it cools, whisk together the powdered sugar, milk, and vanilla until smooth. Drizzle the glaze over the cooled cake, allowing it to run down the sides. Sprinkle chopped pecans on top if using.

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Frequently Asked Questions

Can I use pre-shredded carrots?

It’s best to grate fresh carrots. Pre-shredded ones tend to be drier and thicker, which may affect the cake’s moisture and texture.

Can I make this recipe gluten-free?

Yes, you can substitute a 1:1 gluten-free all-purpose flour. Be sure it contains xanthan gum for structure.

What can I use instead of sour cream?

Plain Greek yogurt works wonderfully as a substitute while still providing that tender crumb.

How do I know when the cake is done baking?

Insert a toothpick into the center—if it comes out clean or with just a few moist crumbs, it’s ready.

Can I make this into cupcakes?

Absolutely! Adjust the baking time to 18–22 minutes and use cupcake liners in a standard tin.

Should the cake be served warm or chilled?

It’s best served at room temperature once the glaze has set. This allows all the flavors to shine and the texture to be just right.

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