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Ingredients:
Cake:
– 2 1/2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/2 teaspoon ground ginger
– 1 cup unsalted butter, softened
– 1 1/2 cups granulated sugar
– 4 large eggs
– 1 teaspoon vanilla extract
– 1/2 cup sour cream
– 2 cups finely grated carrots
– 1/2 cup chopped pecans
Maple Glaze:
– 1 cup powdered sugar
– 2 tablespoons pure maple syrup
– 2-3 tablespoons milk (adjust for desired consistency)
– 1/4 cup chopped pecans for garnish
Directions:
1. Preheat your oven to 350°F (175°C). Grease and flour a standard bundt pan or loaf pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, followed by vanilla extract.
4. Add the dry ingredients to the wet ingredients in three additions, alternating with sour cream, beginning and ending with dry ingredients. Mix just until combined.
5. Fold in grated carrots and chopped pecans. Pour the batter into the prepared pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes, then turn onto a wire rack to cool completely.
7. To make the glaze, whisk together powdered sugar, maple syrup, and milk until smooth. Drizzle over the cooled cake and garnish with chopped pecans.
Prep Time: 20 minutes | Baking Time: 60 minutes | Total Time: 1 hour 20 minutes
Kcal: 370 kcal | Servings: 12 slices
