Description
A moist and easy carrot pound cake topped with a delicious vanilla glaze, perfect for desserts.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 4 large eggs
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 2 cups grated carrots
- 1 teaspoon vanilla extract
- For the glaze: 1 cup powdered sugar, 2 tablespoons milk, 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- In a large bowl, beat eggs and sugar until light and fluffy. Gradually add oil and vanilla extract.
- Stir in the dry ingredients until just combined, then fold in grated carrots.
- Pour batter into the prepared pan and bake for 60-70 minutes, or until a toothpick inserted comes out clean.
- Let cool in pan for 10 minutes, then transfer to a wire rack.
- For the glaze: Mix powdered sugar, milk, and vanilla extract until smooth. Drizzle over cooled cake.
Notes
Ensure carrots are finely grated for even texture. 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