Home » Blog » Recipes » Desserts » Vanilla Glazed Carrot Cake Pound Cake

Vanilla Glazed Carrot Cake Pound Cake

I have a thing for carrot cakes, you will notice that soon enough LOL. After making my Carrot Cake Cupcakes with Cinnamon Frosting many of us were craving for more! So I decided to try a pound cake this time with a delicious vanilla glaze, yummm!

Vanilla Glazed Carrot Cake Pound Cake

Vanilla Glazed Carrot Cake Pound Cake #Recipe #carrotcake
As I mentioned before, I came across this recipe and it changed my life LOL. It was an old photocopy my mom had for years and when I saw it I just couldn’t help it, I had to scan that ma make it at home.

It’s pretty easy to make and it tastes so good! It’s soft and fluffy. It’s good for any time of the day, breakfast, dessert, tea time… Yummm!

Ingredients

Carrot cake:

  • ½ cup of vegetable oil.
  • 4 eggs.
  • 3 medium carrots {grated}
  • 2 cups of sugar
  • 2 ½ cups of flour
  • 1 tbsp of baking powder
  • 1 tsp of cinnamon.

Vanilla Glaze

  • 4 oz {120 gm.} cup cream cheese at room temperature
  • ½ cup of Powder Sugar
  • 2 tsp of vanilla extract.
  • 3-4 tbsp of whole milk
  • 1/8 tsp of salt {pinch}

Directions.

Preheat the oven to 180C/Gas 4/fan 160C.

Separate the egg whites from the yolk.

Mix in a blender the oil, sugar, carrot and the yolks. When it’s done, beat the egg whites in a big bowl {with a whisk or a stand mixer} until it forms hard peaks. Without stopping pour the carrot mixture in and mix well.

Add the flower with the baking powder and cinnamon and mix for about 2 minutes. It’s ready.

Now pour the batter evenly for 12 cupcakes that have already been lined with cupcakes liners and bake for 30-40 minutes, until it feels firm and springy when you press it in the center. Cool in the tin for 5 minutes, and carefully take them out of the cupcake tin and place them on a wired rack. Wait until they are completely cool to add the frosting or it will melt away.

Vanilla Glaze

With a stand mixer and a whisk attachment, whip the cream cheese over medium-high speed for 5 minutes or until light and fluffy. Scrap the bowl at least one time during those 5 minutes. Add the powdered sugar little by little on slow speed until combine and add the vanilla and milk scraping the bowl once. Whip it again at low-medium speed for 2 more minutes. The mixture should smooth. Add more milk if it’s too thick.

Decorate as you like, serve and enjoy!

If you like this recipe you might also like these others: {click on the images}

Til' next time...

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13 Comments

  1. This looks delicious. Thanks for sharing it at the Let’s Get Real Friday Link Party. I hope you’ll join us again this week.

  2. This looks delicious Cami! Thanks for sharing on the weekend re-Treat link party!

    Britni @ play. Party. Pin.

  3. Oh this looks super delish!! I love carrot cake and love pound cake and love vanilla….this is like the perfect recipe!!

  4. Carrot cake is my favorite and sounds so good in a pound cake. Pinned! Thanks!

  5. This looks so delicious. Carrot cake is one of my favorite things. Thank you for sharing your sweet blog at the Thursday Favorite Things blog hop ♥

  6. Thanks for this récipe, it sounds great for my g’girls. I will make it soon.
    Hugs,
    FABBY

  7. It sounds really good! I’m still looking for a go-to carrot cake recipe, since most of the cakes I’ve seen have a lot of pineapple, coconut, raisins, or are too oily. I want a simple and carroty recipe and this one looks like it may be a winner :)

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