Glazed Carrot Cake
A moist, spiced carrot cake topped with a sweet, glossy vanilla glaze that makes every bite irresistible.
Ingredients
- •1.5 cups all-purpose flour (190g)
- •1 cup granulated sugar (200g)
- •1 teaspoon baking powder
- •0.5 teaspoon baking soda
- •1.5 teaspoons ground cinnamon
- •0.5 teaspoon salt
- •2 large eggs
- •0.5 cup vegetable oil (120ml)
- •1.5 cups finely grated carrots (about 3 medium carrots)
- •0.5 cup chopped walnuts (optional)
- •1 cup powdered sugar (120g)
- •2 tablespoons milk
- •0.5 teaspoon vanilla extract
Instructions
- 1
Preheat your oven to 350°F (175°C) and grease an 8-inch square baking pan.
- 2
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt.
- 3
Add the eggs and vegetable oil 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 spread it into an even layer.
- 6
Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- 7
Allow the cake to cool in the pan for 15 minutes.
- 8
In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth to create the glaze.
- 9
Drizzle the glaze generously over the slightly warm cake, allowing it to soak in slightly before serving.
💡 Chef tips
- For the best texture, grate your carrots using the fine side of a box grater rather than the coarse side.
- You can store this cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- If you prefer a nut-free version, simply omit the walnuts or substitute them with raisins for added sweetness.
✅ How it should turn out
The finished cake should be incredibly moist with a warm, spiced aroma and a sweet, shiny glaze that sets perfectly over the top.