Description
Indulge in the rich, buttery delight of this Carrot Pound Cake — a moist and tender cake infused with freshly grated carrots and topped with a luscious vanilla glaze. Perfect for dessert, brunch, or even a sweet afternoon snack, this cake combines comforting flavors with a touch of elegance. Its soft texture, subtle sweetness, and charming carrot-themed sprinkles make it a showstopper for family gatherings, holidays, or casual coffee breaks. Enjoy a slice with a warm cup of tea or coffee for the ultimate treat!
Ingredients
For the Cake:
2 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 cup sour cream
1 teaspoon vanilla extract
1 ½ cups grated carrots
For the Glaze:
1 cup powdered sugar
2–3 tablespoons milk
1 teaspoon vanilla extract
For Decoration:
Orange-colored sprinkles or carrot-themed decorations
Instructions
- Prepare the Cake Batter: Preheat your oven to 350°F (175°C) and grease a 9-inch bundt pan. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well. Stir in the vanilla extract. Gradually add the dry ingredients, alternating with the sour cream, then fold in the grated carrots.
- Bake the Cake: Pour the batter into the prepared pan and bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean. Let it cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
- Prepare the Glaze: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency by adding more milk if needed.
- Decorate: Once the cake is fully cooled, drizzle the glaze over the top and sprinkle with orange-colored sprinkles or decorations. Let the glaze set before slicing.
- Prep Time: 20 minutes
- Cook Time: 55-60 minutes
- Category: Dessert