Lemon Glazed Carrot Cake.
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
- 1 tablespoon all-purpose flour
- 2 teaspoons cinnamon
- 1 tablespoon salted butter, melted
- 1 cup powdered sugar
- 2 ounces cream cheese melted
- 2 tablespoons lemon juice
- 1/4 cup granulated sugar
- 1 tablespoon lemon zest
Shop ingredients
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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!
Source
Original recipe: View Original