Glazed Carrot Cake
A moist, spiced carrot cake topped with a simple, sweet sugar glaze that highlights the natural sweetness of the carrots.
Ingredients
- •1 1/2 cups all-purpose flour (190g)
- •1 cup granulated sugar (200g)
- •1 teaspoon baking powder
- •1/2 teaspoon baking soda
- •1 teaspoon ground cinnamon
- •1/2 teaspoon ground ginger
- •1/2 cup vegetable oil (120ml)
- •2 large eggs
- •1 1/2 cups finely grated carrots (about 3 medium carrots)
- •1/2 cup chopped walnuts (optional)
- •1 cup powdered sugar (120g)
- •2 tablespoons water or orange juice
Instructions
- 1
Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
- 2
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and ginger.
- 3
Add the vegetable oil and eggs to the dry ingredients, mixing until just combined.
- 4
Fold in the grated carrots and chopped walnuts until evenly distributed throughout the batter.
- 5
Pour the batter into the prepared pan and bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
- 6
Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack.
- 7
While the cake cools, whisk the powdered sugar and water (or orange juice) together until smooth to create the glaze.
- 8
Drizzle the glaze over the slightly warm cake, allowing it to drip down the sides.
💡 Chef tips
- For extra moisture, you can replace half of the vegetable oil with unsweetened applesauce.
- Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- Ensure your carrots are finely grated so they cook through evenly and provide a uniform texture.
✅ How it should turn out
The finished cake should be golden-brown with a tender, moist crumb, smelling warmly of cinnamon and ginger with a sweet, crackly glaze on top.