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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Cool: Remove the cake from the oven and allow it to cool completely in the pan on a wire rack before icing.
- 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.
- Glaze the Cake: Spoon the lemon glaze evenly over the cooled cake, allowing it to drip down the sides.
- 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.
- 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
