Easy Carrot Pound Cake with Vanilla Glaze
Ever had a slice of carrot cake that was just… sad? Dry, bland, with way too much frosting trying to cover it up. I know I have. It’s a real letdown when you’re craving something sweet and comforting.
This recipe is the answer. It’s not your typical carrot cake. It’s a pound cake, which means it’s rich, dense, and incredibly moist. We skip the heavy cream cheese frosting for a simple vanilla glaze that lets the flavor of the cake shine.
This is the kind of cake that disappears from the counter in a day. It’s easy enough for a beginner, but it tastes like it came from a fancy bakery.
What You’ll Need
Here’s a quick look at the ingredients. Nothing too crazy, just simple stuff you can find at any store.
For the Cake:
- All-purpose flour
- Baking powder
- Salt
- Cinnamon & Nutmeg (for that warm spice flavor)
- Unsalted butter, softened to room temperature
- Granulated sugar
- Brown sugar
- Eggs, at room temperature
- Vanilla extract
- Milk, at room temperature
- Freshly grated carrots
For the Vanilla Glaze:
- Powdered sugar
- Milk
- Vanilla extract
Tools for the Job
You don’t need any high-tech gadgets for this recipe. Just your basic baking tools will do the trick.
| Tool | Purpose |
|---|---|
| 9×5 inch Loaf Pan | The perfect size for this pound cake. |
| Box Grater | For grating fresh, moist carrots. |
| Mixing Bowls | One for dry ingredients, one for wet. |
| Whisk & Spatula | For mixing the batter and scraping the bowl. |
| Electric Mixer | A hand mixer or stand mixer works great. |
| Wire Rack | For cooling the cake properly. |
How to Make the Carrot Pound Cake
Follow these simple steps for a perfect cake. Don’t rush it, baking is all about patience.
Step 1: Get everything ready. Preheat your oven to 350°F (175°C). Grease and flour your 9×5 inch loaf pan so the cake doesn’t stick.
Step 2: In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. This helps spread the spices and leavening evenly.
Step 3: In a larger bowl, use an electric mixer to beat the softened butter with the granulated and brown sugars. Mix it on medium-high speed for about 3-4 minutes until it’s light and fluffy.
Step 4: Add the room temperature eggs one at a time, beating well after each one. Then, mix in the vanilla extract.
Step 5: Turn the mixer to low speed. Add about one-third of the dry ingredients to the butter mixture, then add half of the milk. Repeat this, ending with the last of the dry ingredients. Mix just until combined.
Step 6: Gently fold in the grated carrots with a spatula. Don’t use the mixer for this part.
Step 7: Pour the batter into your prepared loaf pan and spread it evenly.
Step 8: Bake for 55-65 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
Step 9: Let the cake cool in the pan for about 15 minutes before turning it out onto a wire rack to cool completely. The cake must be totally cool before you add the glaze.
Step 10: To make the glaze, whisk the powdered sugar, milk, and vanilla in a small bowl until smooth. If it’s too thick, add a bit more milk. If it’s too thin, add more powdered sugar.
Step 11: Drizzle the glaze over the cooled cake. Let the glaze set for about 20 minutes before slicing and serving.
Pro Tips
I’ve made a lot of cakes over the years. Here are a few things I’ve learned that make a big difference.
- Use Fresh Carrots: Don’t buy the pre-shredded carrots in a bag. They are dry and will suck moisture out of your cake. Grate them yourself on the small holes of a box grater for the best results.
- Room Temperature is Key: Cold butter, eggs, and milk don’t mix together smoothly. This can lead to a dense, heavy cake. Let them sit on the counter for about an hour before you start.
- Don’t Overmix the Flour: Once you add the flour mixture, mix only until it’s just combined. Overmixing makes the cake tough and chewy instead of tender.
- Check for Doneness Correctly: Ovens can be tricky. Start checking the cake around the 55-minute mark. The toothpick test is your best friend here.
Swaps and Fun Ideas
This recipe is great as is, but you can also play around with it. Here are some ideas to get you started.
| Substitution/Variation | How to Do It |
|---|---|
| Add Nuts or Raisins | Fold in 1/2 cup of chopped pecans, walnuts, or raisins with the carrots. |
| Orange Glaze | Replace the milk in the glaze with fresh orange juice and add a little orange zest. |
| Different Spices | Add a pinch of ginger or allspice along with the cinnamon and nutmeg. |
| Gluten-Free Flour | Use a 1-to-1 gluten-free baking flour blend in place of the all-purpose flour. |
Make-Ahead & Storage Tips
This cake keeps really well, which makes it great for planning ahead.
Make-Ahead:
You can bake the cake a day in advance. Let it cool completely, then wrap it tightly in plastic wrap and store it at room temperature. Glaze it right before you plan to serve it.
Leftovers and Storage:
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you keep it in the fridge, it will last up to a week, but it might dry out a little.
Frequently Asked Questions
Q1. Why is my cake dry?
Ans: This usually happens for two reasons: too much flour or overbaking. Make sure you measure your flour correctly (spoon it into the measuring cup, then level it off). Also, start checking your cake for doneness a few minutes early.
Q2. Can I use oil instead of butter?
Ans: You can, but it will change the texture. Butter gives pound cake its classic rich flavor and dense crumb. Oil will make it a bit lighter, more like a standard cake.
Q3. My glaze is too thin and runny. How can I fix it?
Ans: Simple fix! Just whisk in a little more powdered sugar, a tablespoon at a time, until you get the thickness you want.
Q4. Can I bake this recipe as muffins?
Ans: Yes, you can. Pour the batter into a lined muffin tin, filling each cup about two-thirds full. Bake at 350°F for about 20-25 minutes, or until a toothpick comes out clean.
Wrapping Up
There you have it—a carrot pound cake that’s simple, moist, and delicious. It’s the perfect recipe for a weekend treat, a special occasion, or just because you feel like baking.
Now it’s your turn. Give this recipe a try and see for yourself. Come back and leave a comment to let me know how it went. I’d love to hear about it
