ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Browned Butter Carrot Cake with Cream Cheese Glaze

Photo: Hector Manuel Sanchez
Active time 45 mins
Total time 1 hr, 30 mins
Yield

Serves 16 (serving size: 1 slice)

Old-school form meets new-school flavors in this twist on carrot cake. Browning the butter intensifies its flavor, making it nutty and caramel-rich. The Bundt cake form makes for a much easier—but still delicious—dessert, freeing you from the fuss of stacking and frosting layers. We call for shredding the carrots on the smaller holes of a grater for more delicate strands that incorporate better into the batter. You can bake the cake ahead and freeze it, unglazed; wrap the cooled cake tightly in plastic wrap and freeze in a ziplock plastic freezer bag for up to 3 months (glaze the thawed cake).

Ingredients

  • 1/2 cup unsalted butter
  • 11 ounces whole-wheat pastry flour (about 3 cups)
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 teaspoon table salt
  • 1/8 teaspoon ground cloves
  • 1 1/4 cups granulated sugar
  • 1/3 cup canola oil
  • 1 1/4 teaspoons vanilla extract, divided
  • 2 large eggs
  • 3/4 cup plus 3 Tbsp. fat-free evaporated milk, divided
  • 2 cups finely shredded peeled carrots
  • Baking spray with flour
  • 3 ounces 1/3-less-fat cream cheese, softened
  • 3/4 cup powdered sugar
  • 3 tablespoons chopped pecans, toasted

Nutrition Information

  • calories 298
  • fat 13.5 g
  • satfat 5.1 g
  • monofat 5.2 g
  • polyfat 1.9 g
  • protein 5 g
  • carbohydrate 41 g
  • fiber 3 g
  • cholesterol 43 mg
  • iron 1 mg
  • sodium 257 mg
  • calcium 82 mg
  • sugars 24 g
  • Est. Added Sugars 22 g

How to Make It

  1. Preheat oven to 350°F.

  2. Melt butter in a small saucepan over medium; continue cooking until butter is browned and very fragrant, about 4 minutes. Cool to room temperature.

  3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Whisk together flour, baking powder, cinnamon, salt, and cloves. Place browned butter, granulated sugar, oil, and 1 teaspoon vanilla in a large bowl; beat with an electric mixer on medium speed until well blended, about 2 minutes. Add eggs, 1 at a time, beating well after each addition. With mixer on low speed, gradually add flour mixture to butter mixture, alternating with 3/4 cup evaporated milk, beginning and ending with flour mixture. Stir in carrots. Coat a (10-cup) Bundt pan with baking spray; spoon batter evenly into prepared pan.

  4. Bake at 350°F until a wooden pick inserted in center comes out clean, about 45 minutes. Cool in pan on a wire rack 10 minutes. Remove cake to wire rack; cool completely.

  5. Place cream cheese in a medium bowl. Add powdered sugar, remaining 3 tablespoons evaporated milk, and remaining 1/4 teaspoon vanilla; beat on medium-high speed until smooth. Spoon glaze over cooled cake. Sprinkle with pecans.