Lemon Glazed Carrot Cake Recipe

Introduction

This Lemon Glazed Carrot Cake is a delightful twist on a classic favorite, combining moist, spiced cake with a zesty lemon glaze. Perfect for a teatime treat or a light dessert, this recipe is easy to follow and sure to impress.

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
• 1/2 cup dark brown sugar (for cinnamon swirl)
• 1 tablespoon all-purpose flour (for cinnamon swirl)
• 2 teaspoons cinnamon (for cinnamon swirl)
• 1 tablespoon salted butter, melted (for cinnamon swirl)
• 1 cup powdered sugar (for icing)
• 2 ounces cream cheese, melted (for icing)
• 2 tablespoons lemon juice (for icing)
• 1/4 cup granulated sugar (for lemon sugar topping)
• 1 tablespoon lemon zest (for lemon sugar topping)

Instructions

1. Step 1: Preheat the oven to 350° F. Butter a 9×5 inch bread pan and line it with parchment paper.
2. Step 2: In a large bowl, stir together the melted butter, brown sugar, yogurt, eggs, and vanilla extract until well combined. Stir in the grated carrots.
3. Step 3: Add the all-purpose flour, baking soda, cinnamon, and salt to the wet ingredients. Mix gently until just combined.
4. Step 4: Prepare the cinnamon swirl by mixing melted butter, brown sugar, flour, and cinnamon in a small bowl until crumbly.
5. Step 5: Spoon half the carrot batter into the prepared pan. Evenly sprinkle the cinnamon swirl mixture over the batter. Top with the remaining batter, spreading it gently.
6. Step 6: Bake for 55 to 60 minutes, or until the center is just set and a toothpick inserted comes out clean. Remove from the oven and let cool completely in the pan.
7. Step 7: For the icing, beat together powdered sugar, melted cream cheese, lemon juice, and 1 to 3 tablespoons of water in a medium bowl until smooth and drizzly.
8. Step 8: Spoon the lemon icing over the cooled cake, spreading gently.
9. Step 9: Mix granulated sugar and lemon zest to create the lemon sugar topping. Sprinkle this evenly over the icing.
10. Step 10: Let the icing set for about 30 minutes before slicing and serving. Enjoy your flavorful lemon glazed carrot cake!

Tips & Variations

• Use freshly grated carrots for the best texture and flavor in the cake.
• Swap cream cheese in the icing for Greek yogurt for a lighter glaze.
• Add chopped walnuts or pecans to the batter for a crunchy twist.
• For extra lemon punch, add a teaspoon of lemon extract to the icing.

Storage

Store the lemon glazed carrot cake in an airtight container in the refrigerator for up to 4 days. Let it come to room temperature before serving for the best texture. You can also freeze the cake (without icing) wrapped tightly for up to 2 months; thaw overnight in the refrigerator before icing and serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Yes, regular yogurt works fine, but Greek yogurt gives a thicker batter and adds creaminess to the cake.

How do I know when the cake is fully baked?

Insert a toothpick into the center of the cake; if it comes out clean or with just a few moist crumbs, the cake is ready.

Lemon Glazed Carrot Cake Recipe

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★★★★★

4.7 from 140 reviews

• Author: Jack
• Total Time: 1 hour 10 minutes
• Yield: 1 loaf (about 8–10 servings) 1x

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Description

This Lemon Glazed Carrot Cake is a moist and flavorful bread-style cake, featuring grated carrots and a cinnamon swirl baked in for an extra layer of warmth. Topped with a tangy lemon cream cheese glaze and a bright lemon sugar sprinkle, this cake perfectly balances sweetness with a refreshing citrus zing. Perfect for breakfast, brunch, or dessert lovers looking for a twist on classic carrot cake.

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Ingredients

Scale 1x2x3x

For the Cake Batter

• 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

For the Cinnamon Swirl

• 1/2 cup dark brown sugar
• 1 tablespoon all-purpose flour
• 2 teaspoons cinnamon
• 1 tablespoon salted butter, melted

For the Lemon Glaze and Topping

• 1 cup powdered sugar
• 2 ounces cream cheese, melted
• 2 tablespoons lemon juice
• 1/4 cup granulated sugar
• 1 tablespoon lemon zest

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Instructions

1. Prepare Pan and Oven: Preheat your oven to 350°F (175°C). Grease a 9×5 inch bread pan with butter and line it with parchment paper for easy removal.
2. Make Cake Batter: In a large mixing bowl, combine the melted butter, dark brown sugar, Greek yogurt (or sour cream), eggs, and vanilla extract, stirring until smooth. Fold in the grated carrots. In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet mixture and stir just until combined.
3. Prepare Cinnamon Swirl: In a small bowl, mix together the melted butter, dark brown sugar, flour, and cinnamon until the mixture is crumbly and combined.
4. Assemble the Cake: Spoon half of the carrot cake batter into the prepared pan, spreading it evenly. Sprinkle the cinnamon swirl mixture evenly over the batter. Then, gently spoon the remaining batter over the cinnamon swirl, being careful not to disturb the layer below.
5. Bake: Place the pan in the preheated oven and bake for 55-60 minutes, or until the center is just set and a toothpick inserted in the middle comes out mostly clean with only a few moist crumbs.
6. Cool: Remove the cake from the oven and allow it to cool completely in the pan on a wire rack before icing.
7. Prepare Lemon Glaze: In a medium bowl, beat together the powdered sugar, melted cream cheese, lemon juice, and 1 to 3 tablespoons of water until the glaze is smooth and drizzly. Adjust water quantity to achieve desired consistency.
8. Glaze the Cake: Spoon the lemon glaze evenly over the cooled cake, allowing it to drip down the sides.
9. Prepare Lemon Sugar Topping: Combine the granulated sugar and lemon zest in a small bowl. Sprinkle this lemon sugar over the glazed cake to add a bright, zesty crunch.
10. Set and Serve: Let the icing set for about 30 minutes at room temperature before slicing. Serve and enjoy this moist, citrusy carrot cake!

Notes

• Room temperature eggs help achieve a better texture in the cake batter.
• Grate the carrots finely to ensure they incorporate well and the cake stays moist.
• You can substitute sour cream for the Greek yogurt if preferred.
• For a stronger lemon flavor, increase the lemon zest in the sugar topping.
• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Allow the cake to cool completely before applying the glaze to prevent it from melting.

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: carrot cake, lemon glaze, cinnamon swirl, dessert bread, moist carrot cake, lemon cream cheese frosting