Description
A moist and flavorful carrot pound cake topped with a sweet maple glaze and toasted pecans, perfect for dessert or a special treat.
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 cups grated carrots
- 1 cup chopped pecans
- 1 teaspoon vanilla extract
- For the glaze: 1 cup powdered sugar
- 2 tablespoons maple syrup
- 1 tablespoon milk
- Additional pecans for garnish
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 the grated carrots, chopped pecans, and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Pour the batter into the prepared pan and 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 top with additional pecans.
Notes
Store in an airtight container for up to 3 days. For extra flavor, toast the pecans before adding them to the batter.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 28g
- Fat: 17g
- Carbohydrates: 45g
- Protein: 5g