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Carrot Pound Cake with Vanilla Glaze

  • Author: Sally
  • Prep Time: 20 minutes
  • Bake Time: 55–65 minutes
  • Total Time: 13 minute
  • Yield: 1 bundt or loaf cake (810 servings) 1x
  • Category: Dessert

Description

Looking for a cozy dessert that bridges comfort and elegance? This Carrot Pound Cake with Vanilla Glaze is the sweet spot between a spiced quick bread and a decadent celebration cake. With its buttery texture, subtle spice, and ribbons of grated carrot, it’s a delightful option for everything from afternoon coffee breaks to holiday dessert spreads. And let’s not forget the glaze—rich, glossy vanilla icing that seals each bite in a luscious finish.

Whether you’re exploring breakfast ideas, need an easy dessert recipe, or simply want more food ideas that warm the soul, this cake covers it all. A quick bake that delivers crowd-pleasing flavor, this easy recipe deserves a spot on your list of must-make dinner ideas or weekend bakes.


Ingredients

Scale

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1 cup unsalted butter, room temperature

1 1/4 cups granulated sugar

1/2 cup brown sugar, packed

4 large eggs

2 teaspoons vanilla extract

2 cups finely grated carrots

1/2 cup sour cream

1/4 cup whole milk

Vanilla Glaze

1 cup powdered sugar

23 tablespoons milk or cream

1 teaspoon vanilla extract


Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a bundt or loaf pan.
  2. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. Cream butter, granulated sugar, and brown sugar until fluffy.
  4. Beat in eggs one at a time, then stir in vanilla extract.
  5. Mix in grated carrots. Alternate adding dry mix and sour cream/milk until just combined.
  6. Pour batter into pan and bake 55–65 minutes or until a toothpick comes out clean.
  7. Cool in pan 15 minutes, then remove to cool completely on a rack.
  8. For the glaze: whisk all ingredients and drizzle over cooled cake.