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Moist Carrot Bundt Cake Recipe with Easy Brown Butter Cream Cheese Glaze

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A moist and tender carrot Bundt cake enhanced with the warm nuttiness of brown butter and topped with a tangy cream cheese glaze. Perfect for gatherings and easy to make with simple pantry ingredients.

Ingredients

Scale
  • 3 cups finely grated carrots (about 4–5 medium carrots)
  • 2 ½ cups (315 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 cup packed (220 g) brown sugar
  • ½ cup (100 g) granulated sugar
  • ¾ cup (180 ml) vegetable oil
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • Zest of 1 medium orange
  • 1 cup (100 g) chopped walnuts or pecans (optional)
  • For the Brown Butter Cream Cheese Glaze:
  • 4 tablespoons (56 g) unsalted butter
  • 4 ounces (115 g) cream cheese, softened
  • 1 cup (120 g) powdered sugar
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons (15–30 ml) milk or cream

Instructions

  1. Preheat the oven to 350°F (175°C). Grease your Bundt pan thoroughly with butter or nonstick spray and dust with flour, tapping out the excess.
  2. Peel and finely grate about 3 cups of carrots.
  3. In a large bowl, sift together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 2 teaspoons cinnamon, ½ teaspoon nutmeg, and ½ teaspoon salt. Set aside.
  4. In another bowl, whisk 1 cup packed brown sugar and ½ cup granulated sugar with ¾ cup vegetable oil until combined and slightly thickened. Add 3 large eggs one at a time, beating well after each addition.
  5. Stir in 2 teaspoons vanilla extract and the zest of one orange.
  6. Gently fold the grated carrots and 1 cup chopped walnuts or pecans (if using) into the wet mixture.
  7. Gradually fold the dry ingredients into the wet mixture, taking care not to overmix. Stop when just combined.
  8. Pour batter into Bundt pan and smooth the top with a spatula.
  9. Bake for 50-60 minutes. Insert a toothpick in the center at 50 minutes; if it comes out clean or with a few moist crumbs, it’s done. If batter sticks, bake 5-10 minutes longer, checking every few minutes.
  10. Cool in pan for 15 minutes, then invert onto a wire rack to cool completely before glazing.
  11. To make the glaze, melt 4 tablespoons unsalted butter over medium heat in a small saucepan, swirling often until golden brown and nutty (about 4-5 minutes). Remove from heat immediately.
  12. In a bowl, beat 4 ounces softened cream cheese with 1 cup powdered sugar until smooth. Stir in browned butter, 1 teaspoon vanilla, and 1-2 tablespoons milk or cream until pourable.
  13. Drizzle the brown butter cream cheese glaze over the cooled Bundt cake. Let it set for about 15 minutes before slicing.

Notes

Lightly oil and flour the Bundt pan well to avoid sticking. Use finely grated carrots for moist texture. Watch the brown butter closely to avoid burning. Let the cake cool completely before glazing to prevent glaze from melting off. For gluten-free, substitute with 1:1 gluten-free flour blend. For dairy-free glaze, use coconut cream and vegan butter.

Nutrition

Keywords: carrot cake, bundt cake, brown butter glaze, cream cheese glaze, moist carrot cake, easy dessert, holiday dessert

Find it online: https://elvafood.com/moist-carrot-bundt-cake-recipe-with-easy-brown-butter-cream-cheese-glaze/