Description
This Carrot Pound Cake is a moist and flavorful dessert featuring grated carrots and warm spices, all topped with a smooth vanilla glaze. Perfect for an easy-to-make treat that combines the richness of a classic pound cake with the wholesome goodness of carrots.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
Wet Ingredients
- ½ cup vegetable oil
- 3 large eggs
- 1 ½ cups grated carrots
Vanilla Glaze
- 1 cup powdered sugar
- 2 tbsp milk or plant-based milk
- 1 tsp vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a loaf pan to prevent sticking and ensure easy removal of the cake.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg to evenly distribute the leavening agents and spices.
- Combine Wet Ingredients: In another bowl, beat the eggs and vegetable oil together until the mixture is fluffy, then stir in the grated carrots to incorporate moisture and texture.
- Fold Dry into Wet: Gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix to keep the cake tender.
- Bake the Cake: Pour the batter into the prepared loaf pan and bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool and Glaze: Allow the cake to cool on a wire rack. For the glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth, then drizzle evenly over the cooled cake for added sweetness and flavor.
Notes
- Ensure the grated carrots are finely shredded for an even texture.
- Do not overmix the batter to avoid a dense cake.
- Check doneness early at 60 minutes to prevent overbaking.
- You can substitute plant-based milk to make the glaze vegan-friendly.
- Store leftovers covered at room temperature for up to 3 days or refrigerate for up to a week.