Name: Carrot Pound Cake with Vanilla Glaze
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; 1 teaspoon ground cinnamon; ¼ teaspoon ground nutmeg; ¼ teaspoon salt; 1 cup granulated sugar; ½ cup unsalted butter, softened; 2 large eggs; 1 teaspoon vanilla extract; 1 ½ cups finely grated carrots (about 3 medium carrots); ½ cup plain Greek yogurt or sour cream; 1 cup powdered sugar (for glaze); 2 tablespoons milk (for glaze); 1 teaspoon vanilla extract (for glaze)

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If you're in the mood for a moist, flavorful dessert, this carrot pound cake with vanilla glaze is a must-try. The cake has the perfect balance of warm spices, paired with a creamy vanilla glaze that elevates the natural sweetness of the carrots. Whether you're baking for a special occasion or just treating yourself to a delicious homemade dessert, this cake will not disappoint!

Ingredients

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon salt

1 cup granulated sugar

½ cup unsalted butter, softened

2 large eggs

1 teaspoon vanilla extract

1 ½ cups finely grated carrots (about 3 medium carrots)

½ cup plain Greek yogurt or sour cream

For the Vanilla Glaze:

1 cup powdered sugar

2 tablespoons milk

1 teaspoon vanilla extract

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set this aside.

In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.

Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.

Gradually add the dry ingredients to the wet ingredients, mixing just until combined.

Fold in the grated carrots and Greek yogurt until everything is evenly incorporated.

Pour the batter into the prepared loaf pan and smooth the top.

Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

For the vanilla glaze, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the cooled cake before serving.

Servings and Timing

Prep Time: 15 minutes

Cooking Time: 55 minutes

Total Time: 1 hour 10 minutes

Servings: 8

Calories: 320 kcal per serving

Variations

Nuts: I love adding chopped walnuts or pecans to this recipe for an extra crunch. If you prefer, you can fold in about ½ cup of chopped nuts when mixing the grated carrots.

Spices: Experiment with other spices, like ginger or cloves, to customize the flavor profile of the cake. A little extra cinnamon is also a great option for those who enjoy a stronger spice taste.

Glaze Alternative: If you prefer a more tangy glaze, you can substitute the vanilla glaze with a cream cheese frosting. Simply mix cream cheese, butter, powdered sugar, and a splash of vanilla.

Storage/Reheating

This carrot pound cake keeps well for several days. To store it, wrap the cake in plastic wrap or place it in an airtight container, and store it at room temperature for up to 3-4 days. For longer storage, refrigerate the cake for up to a week. If you want to keep it even longer, you can freeze the cake. Just wrap it tightly in plastic wrap and foil, and it will last for up to 3 months. When you're ready to enjoy, let it thaw at room temperature, or warm it up in the microwave for a few seconds.

FAQs

How do I make sure my carrot pound cake is moist?

To keep the cake moist, I always make sure to use enough Greek yogurt or sour cream, as this adds moisture and richness. Also, don’t overmix the batter, as this can make the cake dense.

Can I use regular yogurt instead of Greek yogurt?

Yes, you can substitute regular yogurt for Greek yogurt, but Greek yogurt tends to provide a thicker texture, which contributes to the cake’s moistness. If you use regular yogurt, the cake may be a little less dense.

Can I freeze the cake?

Definitely! The carrot pound cake freezes wonderfully. Just wrap it tightly in plastic wrap and foil, and it will stay fresh for up to 3 months in the freezer. Let it thaw before serving.

How do I prevent the cake from sticking to the pan?

Make sure to grease and flour the pan well before pouring in the batter. You could also line the bottom of the pan with parchment paper to make it even easier to remove the cake.

Can I make this cake ahead of time?

Yes, I often make this cake a day or two ahead of when I plan to serve it. The flavors only improve after sitting for a while, and the glaze can be added just before serving.

Conclusion

This carrot pound cake with vanilla glaze is the perfect combination of spice and sweetness, creating a rich and comforting dessert that’s perfect for any occasion. With its moist texture, warm flavors, and smooth glaze, it's sure to be a crowd-pleaser every time. Whether you bake it for a special celebration or just as a treat for yourself, it’s a recipe you’ll want to make again and again. Enjoy!

Recipe:

Carrot Pound Cake with Vanilla Glaze

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Author: Cheryl
Total Time: 1 hour 10 minutes
Yield: 8 servings
Diet: Vegetarian

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Description

A moist and flavorful carrot pound cake with warm spices, topped with a creamy vanilla glaze.

Instructions

Preheat the oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set this aside.
In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.
Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Fold in the grated carrots and Greek yogurt until everything is evenly incorporated.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
For the vanilla glaze, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the cooled cake before serving.