Description
A rich, moist Carrot Pound Cake drizzled with a buttery Vanilla Glaze. This cake is warmly spiced, loaded with fresh carrots, and finished with a silky glaze that adds a perfect touch of sweetness. Great for brunches, gatherings, or a cozy treat at home.
Ingredients
- 1 cup (226g) unsalted butter, softened
- 1 1/2 cups (300g) granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups (240g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 cups (about 3 large) finely grated carrots
For the glaze:
- 1 cup (120g) powdered sugar
- 2 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk or cream
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a Bundt pan thoroughly.
- In a large bowl, cream the butter and sugar until light and fluffy (3-5 minutes).
- Beat in eggs one at a time, mixing well after each.
- Add vanilla extract and stir to combine.
- In a separate bowl, whisk together flour, baking powder, salt, and cinnamon.
- Gradually add dry ingredients to the butter mixture, mixing until just combined.
- Fold in the grated carrots gently with a spatula.
- Pour the batter into the prepared Bundt pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for 10 minutes, then invert onto a wire rack.
- While the cake cools, make the glaze: whisk together powdered sugar, melted butter, vanilla, and milk until smooth.
- Drizzle glaze over the slightly warm cake and let set before slicing.