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

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)

Cook Mode Prevent your screen from going dark

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.

You can add chopped walnuts or pecans for extra crunch.

Experiment with other spices like ginger or cloves for a different flavor profile.

For a tangier glaze, swap the vanilla glaze for cream cheese frosting.