Lemon Glazed Carrot Cake
Better than any bakery, this carrot cake is tender, light, perfectly sweet, and so delicious! And all made in one bowl!
Servings: 10
Calories: 344kcal
Ingredients
- 1/2 cup salted butter, melted
- 1/3 cup plain whole milk Greek Yogurt, or sour cream
- 1/3 cup dark brown sugar
- 2 eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 cup grated carrots
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Cinnamon Swirl
- 1/2 cup dark brown sugar
- 1 tablespoon all-purpose flour
- 2 teaspoons cinnamon
- 1 tablespoon salted butter, melted
Lemon Icing
- 1 cup powdered sugar
- 2 ounces cream cheese melted
- 2 tablespoons lemon juice
- 1/4 cup granulated sugar
- 1 tablespoon lemon zest
Instructions
- 1. Preheat the oven to 350° F. Butter a (9×5 inch) bread pan - line with parchment paper.2. In a large bowl, stir together the butter, brown sugar, yogurt, eggs, and vanilla until combined. Stir in the grated carrots. Add the flour, baking soda, cinnamon, and salt. Mix until combined.3. To make the cinnamon swirl. Mix the butter, brown sugar, flour, and cinnamon.4. Spoon half the batter into the prepared bread pan. Sprinkle the cinnamon swirl over the top. Evenly spoon the remaining batter over the cinnamon. Bake for 55-60 minutes or until the center is just set. Remove the bread and let cool.5. To make the icing. In a medium bowl, beat together the powdered sugar, cream cheese, lemon juice, and 1-3 tablespoons of water until smooth and drizzly. Spoon over the cake. 6. Mix the sugar and lemon zest. Sprinkle the lemon sugar over the cake. Let the icing set for 30 minutes. Slice and enjoy!
Video
Nutrition
Calories: 344kcal
