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Lemon Glazed Carrot Cake

Delicious Lemon Glazed Carrot Cake That Will Brighten Your Day

This Lemon Glazed Carrot Cake combines sweet carrots, tangy lemon, and warm cinnamon for a delightful dessert.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Salted Butter Feel free to swap for unsalted butter if preferred.
  • 1 cup Whole Milk Greek Yogurt / Sour Cream Greek yogurt can offer a lighter option here.
  • 1 cup Dark Brown Sugar Light brown sugar can work in a pinch.
  • 3 large Eggs Essential for structure and moisture.
  • 1 teaspoon Vanilla Extract Opt for pure vanilla for the best results.
  • 2 cups Grated Carrots Adds natural sweetness and moisture.
  • 2 cups All-Purpose Flour Use a 1:1 gluten-free flour blend for gluten-free option.
  • 1 teaspoon Baking Soda Acts as a leavening agent.
  • 1 teaspoon Ground Cinnamon Adjust to your liking for extra warmth.
  • 1/2 teaspoon Salt Balances sweetness.
For the Cinnamon Swirl
  • 1/2 cup Dark Brown Sugar Adds sweetness to the swirl.
  • 1/2 cup All-Purpose Flour Provides structure for the swirl.
  • 1 teaspoon Cinnamon Adds depth and warmth.
  • 1/4 cup Salted Butter Brings moisture and richness.
For the Icing
  • 2 cups Powdered Sugar The primary sweetener for the icing.
  • 4 ounces Cream Cheese Adds tanginess and creaminess.
  • 2 tablespoons Lemon Juice Balances sweetness with bright flavor.
  • 1 tablespoon Granulated Sugar Used for the lemon sugar topping.
  • 1 tablespoon Lemon Zest Enhances flavor and aroma.

Equipment

  • 9x5-inch loaf pan
  • Mixing Bowl
  • whisk
  • wire rack

Method
 

Preparation Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 9x5-inch loaf pan by buttering and lining it with parchment paper.
  2. In a large mixing bowl, melt the salted butter and mix it with dark brown sugar, whole milk Greek yogurt (or sour cream), eggs, and vanilla extract until smooth.
  3. Fold in grated carrots, then sift in all-purpose flour, baking soda, ground cinnamon, and salt. Stir until just combined.
  4. In a separate small bowl, combine melted butter, dark brown sugar, all-purpose flour, and cinnamon for the cinnamon swirl until well mixed.
  5. Pour half the batter into the loaf pan, sprinkle the cinnamon swirl mixture over it, then add the remaining batter on top.
  6. Bake for 55-60 minutes or until a toothpick inserted comes out clean and the edges are golden brown.
  7. Cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.
  8. Mix powdered sugar, melted cream cheese, and lemon juice until smooth for the icing, then drizzle over the cooled cake.
  9. Combine granulated sugar with lemon zest and sprinkle over the icing for garnish.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 8gCholesterol: 50mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 28gVitamin A: 460IUVitamin C: 2mgCalcium: 60mgIron: 1mg

Notes

Store the cake in an airtight container; can be refrigerated for up to a week or frozen for up to 3 months.

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