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Carrot Pound Cake with Vanilla Glaze

  • Author: Olivia McKenney
  • Total Time: 1 hour 20 minutes
  • Yield: 10 servings

Description

This Carrot Pound Cake with Vanilla Glaze is moist, spiced, and rich—perfect for any celebration or cozy day in. Grated carrots and sour cream keep the texture tender, while a sweet vanilla glaze adds a touch of elegance.

Ingredients

2 cups freshly grated carrots

2 cups all-purpose flour

1 cup granulated sugar

1/2 cup brown sugar

1 cup unsalted butter, softened

4 large eggs

1 1/2 teaspoons baking powder

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 teaspoon vanilla extract

1/2 cup sour cream

1 cup powdered sugar (for glaze)

2–3 tablespoons milk or cream (for glaze)

1/2 teaspoon vanilla extract (for glaze)

1/3 cup chopped pecans (optional)

 

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a bundt or loaf pan.
  2. In a bowl, whisk flour, baking powder, cinnamon, nutmeg, and salt.
  3. Cream butter, granulated sugar, and brown sugar until fluffy.
  4. Add eggs one at a time, beating well. Mix in vanilla.
  5. Alternate adding dry ingredients and sour cream to the butter mixture, beginning and ending with dry.
  6. Fold in grated carrots.
  7. Pour batter into prepared pan. Smooth top.
  8. Bake 55–65 minutes or until a toothpick comes out clean.
  9. Cool 10 minutes in pan; transfer to wire rack to cool completely.
  10. For glaze: whisk powdered sugar, milk, and vanilla until smooth.
  11. Drizzle glaze over cooled cake. Sprinkle with pecans if using.
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Category: Desserts

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Find it online: https://lifewitholivia.com/carrot-pound-cake-with-vanilla-glaze/