Description
This Lemon Glazed Carrot Cake is a moist and flavorful treat featuring a cinnamon swirl and a tangy lemon cream cheese glaze. Perfect for gatherings or a delightful dessert, it combines tender grated carrots with aromatic spices and a refreshing lemon zest topping.
Ingredients
Scale
Cake
- 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 ground cinnamon
- 1 tablespoon salted butter, melted
Lemon Glaze
- 1 cup powdered sugar
- 2 ounces cream cheese, melted
- 2 tablespoons lemon juice
- 1–3 tablespoons water (optional, for thinning)
Lemon Sugar Topping
- 1/4 cup granulated sugar
- 1 tablespoon lemon zest
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C). Butter a 9×5 inch bread pan and line it with parchment paper to prevent sticking and ensure easy removal.
- Mix the Cake Batter: In a large bowl, combine the melted butter, dark brown sugar, Greek yogurt (or sour cream), eggs, and vanilla extract. Stir these together until well incorporated. Add the grated carrots and mix. Then, sift in the all-purpose flour, baking soda, cinnamon, and salt. Stir gently until the batter is just combined, being careful not to overmix.
- Make the Cinnamon Swirl: In a small bowl, mix together the melted butter, dark brown sugar, flour, and cinnamon until a thick, crumbly mixture forms. This will create the flavorful swirl layer in the cake.
- Assemble the Cake: Pour half of the carrot cake batter into the prepared pan and smooth the surface. Evenly spread the cinnamon swirl mixture over the batter. Carefully spoon the remaining batter on top, spreading it out to cover the swirl layer.
- Bake the Cake: Place the pan in the preheated oven and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean and the cake is set. Remove the bread from the oven and allow it to cool completely in the pan before glazing.
- Prepare the Lemon Glaze: In a medium bowl, beat together the powdered sugar, melted cream cheese, lemon juice, and 1 to 3 tablespoons of water as needed to achieve a smooth and drizzly consistency.
- Glaze the Cake: Spoon the lemon glaze evenly over the cooled cake, allowing it to drip down the sides slightly for an attractive finish.
- Add Lemon Sugar Topping: Mix the granulated sugar with lemon zest, then sprinkle this lemon sugar topping generously over the glazed cake.
- Set and Serve: Let the glaze set for about 30 minutes at room temperature. Once set, slice the cake and enjoy this delightful lemon-glazed carrot cake.
Notes
- For best results, use room temperature eggs to help with mixing and texture.
- Letting the cake cool completely before glazing prevents the icing from melting and running off.
- You can substitute sour cream for the Greek yogurt if preferred.
- Adjust water quantity in the glaze to get your desired consistency.
- The cinnamon swirl adds a delicious contrast; do not skip this step.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: carrot cake, lemon glazed carrot cake, cinnamon swirl cake, lemon cream cheese glaze, moist carrot cake, dessert, baked carrot cake
