Description
A delightful dessert that combines the sweetness of carrots with warm spices, topped with maple glaze and crunchy pecans.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/2 cup sour cream or Greek yogurt
- 1 tsp vanilla extract
- 1 1/2 cups grated carrots (about 3 medium carrots)
- 1/2 cup chopped pecans (optional, for the batter)
- 1 cup powdered sugar (for the glaze)
- 2 tbsp pure maple syrup (for the glaze)
- 1–2 tbsp milk (as needed for glaze consistency)
- 1/2 cup chopped pecans (for garnish)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a bundt pan, tube pan, or a 9-inch round cake pan.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Gradually add the dry ingredients to the wet mixture, alternating with the sour cream, starting and ending with the dry ingredients.
- Stir in the vanilla extract, grated carrots, and pecans (if using).
- Pour the batter into the prepared pan and smooth the top.
- Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
- In a small bowl, whisk together the powdered sugar, maple syrup, and milk until smooth and pourable. Adjust the consistency with more milk if needed.
- Once the cake is completely cool, drizzle the maple glaze over the top, letting it drip down the sides. Sprinkle chopped pecans over the glaze for garnish.
- Slice and enjoy!
Notes
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg
Keywords: carrot cake, dessert, pound cake, maple glaze, pecans