Description

A moist and dense carrot pound cake topped with a luscious vanilla glaze, perfect for special occasions or a cozy afternoon treat. The sweet earthiness of carrots paired with warming spices and rich buttery texture makes each bite irresistible.

Ingredients

2 cups freshly grated carrots

1 cup unsalted butter, room temperature

1 3/4 cups granulated sugar

4 large eggs

2 cups all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1/4 tsp nutmeg

1/2 cup milk or buttermilk

1 tsp vanilla extract (for batter)

For the Vanilla Glaze:

1 cup powdered sugar

2 tbsp melted butter

1 tsp vanilla extract

1–2 tbsp milk (adjust to desired consistency)

Instructions

Preheat oven to 350°F (175°C). Grease and flour a bundt or loaf pan.
In a large bowl, beat butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each.
In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Gradually mix dry ingredients into the butter mixture, alternating with milk. Stir in vanilla.
Fold in grated carrots gently.
Pour batter into prepared pan and smooth the top.
Bake 50–60 minutes, or until a toothpick comes out clean.
Cool for 15 minutes in pan, then transfer to a wire rack.
For glaze: mix powdered sugar, melted butter, vanilla, and milk until smooth.
Drizzle glaze over cooled cake. Let set before serving.

Prep Time: 20 minutes
Cook Time: 55 minutes
Category: Desserts