A moist and flavorful carrot pound cake topped with a sweet vanilla glaze, perfect for any occasion.
Author:Jessica
Prep Time:20 minutes
Cook Time:65 minutes
Total Time:1 hour 25 minutes
Yield:10 servings 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 cup granulated sugar
½ cup packed brown sugar
1 cup vegetable oil
4 large eggs
2 cups grated carrots (about 4 medium carrots)
1 cup crushed pineapple, drained
1 teaspoon vanilla extract
½ cup chopped walnuts or pecans (optional)
For the vanilla glaze: 1 cup powdered sugar
2 tablespoons milk
½ teaspoon vanilla extract
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. Set aside.
In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Mix until well combined. Add the eggs one at a time, mixing well after each addition.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the grated carrots, crushed pineapple, vanilla extract, and nuts if using.
Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-65 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 it to a wire rack to cool completely.
For the glaze, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth. Drizzle the glaze over the cooled cake.
Notes
This recipe serves 10.
For a lighter version, substitute unsweetened applesauce for half of the oil.
Consider adding ½ cup of raisins or coconut flakes to the batter for extra flavor.