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).

Ann Taylor Pittman
Recipe by Cooking Light April 2017


Credit: Hector Manuel Sanchez

Recipe Summary test

45 mins
1 hr 30 mins
Serves 16 (serving size: 1 slice)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F.

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

  • 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.

  • 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.

  • 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.

Nutrition Facts

298 calories; fat 13.5g; saturated fat 5.1g; mono fat 5.2g; poly fat 1.9g; protein 5g; carbohydrates 41g; fiber 3g; cholesterol 43mg; iron 1mg; sodium 257mg; calcium 82mg; sugars 24g; added sugar 22g.