Description
This Carrot Pound Cake with Vanilla Glaze is moist, flavorful, and perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1 1/4 cups finely grated carrots
Instructions
- Preheat your oven to 350°F (175°C) and grease your 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, mixing well after each addition, then stir in the vanilla.
- Gradually mix the dry ingredients into the wet, alternating with buttermilk.
- Gently fold in the grated carrots.
- Pour the batter into the loaf pan and bake for 50-60 minutes.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack.
Notes
Allow the cake to sit for a few hours for the best flavor; wrap leftovers tightly to keep fresh.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
Nutrition
- Calories: 275 kcal
- Sodium: 150 mg
- Protein: 3 g