Description
Moist, rich, and subtly spiced—this Carrot Pound Cake with Vanilla Glaze delivers all the comfort of a classic dessert with a touch of elegance. Perfect for any occasion from brunch to birthdays, this easy recipe combines finely grated carrots, warm cinnamon, and a luscious vanilla glaze that drips beautifully over each slice. If you’re searching for an easy recipe that doubles as both a cozy snack and a crowd-pleaser, this one checks all the boxes.
Whether you’re building a collection of easy dessert ideas or seeking a unique addition to your list of breakfast ideas or dinner party finales, this carrot cake delivers. With its dense crumb and decadent glaze, it stands out as one of those truly irresistible food ideas that brings everyone back for seconds.
Ingredients
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
For the Glaze:
1 cup powdered sugar
2–3 tablespoons milk
1 teaspoon vanilla extract
Optional Garnish:
½ cup chopped pecans
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch bundt or loaf pan.
- In a medium bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, cream butter and both sugars until light and fluffy.
- Add eggs one at a time, then stir in vanilla.
- Mix in sour cream, then fold in grated carrots.
- Gradually add dry ingredients to the wet mixture. Mix just until combined.
- Pour batter into prepared pan and smooth the top.
- Bake 50–60 minutes or until a toothpick inserted comes out clean.
- Cool cake in the pan for 15 minutes, then transfer to a wire rack.
- For the glaze, whisk powdered sugar, milk, and vanilla until smooth. Drizzle over cooled cake.
- Sprinkle pecans over glaze if desired.