Description
A delicious carrot pound cake topped with a sweet maple glaze and crunchy pecans, perfect for dessert or a special occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups grated carrots
- 1 cup chopped pecans
- For the glaze: 1 cup powdered sugar
- 2 tablespoons maple syrup
- 1 tablespoon milk
- Additional chopped pecans for topping
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the grated carrots and chopped pecans.
- Pour the batter into the prepared pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the glaze: In a small bowl, whisk together powdered sugar, maple syrup, and milk until smooth. Drizzle over the cooled cake and sprinkle with additional pecans.
Notes
Ensure carrots are finely grated for even distribution. Store in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 28g
- Fat: 17g
- Carbohydrates: 45g
- Protein: 5g