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