Glazed Carrot Cake
This wonderfully moist and spiced homemade carrot cake is finished with a sweet, glossy vanilla glaze that melts into every slice.
Ingredients
- •1.5 cups all-purpose flour (190g)
- •1 tsp baking powder
- •1 tsp baking soda
- •1.5 tsp ground cinnamon
- •0.5 tsp ground nutmeg
- •0.5 tsp salt
- •1 cup granulated sugar (200g)
- •0.5 cup light brown sugar, packed (100g)
- •3 large eggs, at room temperature
- •0.75 cup neutral vegetable oil (180ml)
- •1 tsp pure vanilla extract
- •2 cups freshly grated carrots (about 3 medium carrots)
- •0.5 cup chopped walnuts (optional)
- •1 cup powdered sugar (120g) for the glaze
- •2 tbsp whole milk for the glaze
- •0.5 tsp vanilla extract for the glaze
Instructions
- 1
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, lining the bottom with a circle of parchment paper.
- 2
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until well combined.
- 3
In a separate medium bowl, whisk the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract together until smooth and pale.
- 4
Pour the wet ingredients into the dry ingredients and gently fold them together using a spatula until just combined and no flour pockets remain.
- 5
Fold in the freshly grated carrots and chopped walnuts until evenly distributed throughout the batter.
- 6
Pour the batter into the prepared cake pan and smooth the top with a spatula.
- 7
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- 8
Remove the cake from the oven and let it cool in the pan for 15 minutes, then run a knife around the edges and invert it onto a wire rack to cool completely.
- 9
To make the glaze, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until completely smooth and pourable.
- 10
Drizzle the vanilla glaze generously over the cooled cake, letting it drip down the sides, and allow it to set for 10 minutes before slicing.
💡 Chef tips
- For the best texture and moisture, grate whole carrots yourself using a standard box grater rather than buying pre-shredded bagged carrots.
- You can make the cake a day ahead, store it tightly wrapped at room temperature, and apply the glaze just before serving.
- Store any leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
✅ How it should turn out
The finished cake should be exceptionally moist and tender with a warm spiced aroma, covered in a sweet, crackly vanilla glaze.