The Best Brown Butter Carrot Bundt Cake with Irresistible Cream Cheese Frosting
Prepare to experience a carrot cake like no other! This recipe takes a classic, lightly-spiced carrot cake and elevates it to new heights with a delightful blend of mix-ins like sweet coconut and crunchy pecans. But the real secret to its unparalleled depth of flavor lies in the rich, nutty notes of browned butter. All of this goodness is then generously crowned with a silky, tangy cream cheese frosting, making it arguably the BEST carrot cake you will ever taste – and conveniently baked in an easy-to-manage bundt pan!
To be honest, for many years, I wasn’t the biggest fan of carrot cake. I used to think the only truly appealing part was the cream cheese frosting. However, as I’ve grown older and, dare I say, wiser, my culinary horizons have expanded. This particular carrot bundt cake recipe has completely transformed my perception, winning me over entirely and becoming a firm favorite. It’s not just a cake; it’s an experience that delivers comfort and joy with every bite.
This cake is celebrated for its incredibly moist and flavorful crumb, packed with all the traditional ingredients you adore and expect in a perfect carrot cake. We’re talking about luscious coconut, perfectly chopped pecans, freshly shredded carrots for that essential texture and sweetness, and crushed pineapple to ensure ultimate moisture and a subtle tangy brightness. A warming blend of cinnamon and ginger infuses the cake with that quintessential cozy spice. What truly sets this recipe apart, however, is the use of browned butter. This simple technique adds a profound, nutty, and caramel-like layer of flavor that elevates the entire cake. And of course, we absolutely cannot forget the rich, creamy, and wonderfully tangy cream cheese frosting – which, I must admit, still holds a very special place in my heart as a favorite component!
Table of Contents
- Why You’ll Love This Carrot Bundt Cake
- Essential Ingredients for Your Bundt Cake
- Step-by-Step Guide to Making This Delicious Cake
- Pro Tips & Frequently Asked Questions
- The Full Carrot Bundt Cake Recipe
- More Delightful Cake Recipes
Why You’ll Absolutely Love This Brown Butter Carrot Bundt Cake
This isn’t just another carrot cake recipe; it’s designed to be your new go-to. Here’s a detailed look at why this particular bundt cake will capture your heart and palate:
- Effortless Preparation – No Mixer Required! Forget hauling out your heavy stand mixer or even a hand mixer. This recipe is designed for simplicity, allowing you to whip up the batter with just a couple of bowls and a whisk or spatula. It’s perfect for casual bakers or anyone looking for a quick cleanup without sacrificing quality.
- Bundt Cakes are a Breeze Compared to Layer Cakes. While stunning, layer cakes can be fussy with leveling, stacking, and intricate frosting. Bundt cakes, on the other hand, offer an elegant, impressive presentation with minimal effort. Their unique shape does most of the work for you, and a simple glaze or pour-over frosting is all it takes to make them look absolutely gorgeous. Less stress, more deliciousness!
- Deep, Cozy Flavors Amplified by Brown Butter. This cake embraces all the beloved cozy flavors you anticipate in a classic carrot cake – the warm embrace of cinnamon and ginger, the delightful crunch of nuts, and the tropical sweetness of coconut. But here’s the game-changer: the inclusion of browned butter. Browning the butter adds an incredible depth, imparting rich, nutty, and slightly caramel notes that subtly permeate every crumb, creating a flavor profile that is truly extraordinary and unforgettable.
- Perfectly Moist Texture, Every Single Time. No one wants a dry cake! This recipe guarantees an incredibly moist texture thanks to two key ingredients: freshly shredded carrots and undrained crushed pineapple. The natural moisture from these components ensures the cake remains tender and succulent, even days after baking, making each bite heavenly.
- Generous Cream Cheese Glaze for Ultimate Indulgence. What’s carrot cake without its signature frosting? This bundt cake is topped with a very generous, thick portion of homemade cream cheese glaze. Its tangy sweetness perfectly complements the spiced cake, ensuring that every single forkful delivers that irresistible combination of moist cake and luscious, creamy frosting.
This magnificent carrot bundt cake is not only delicious but also incredibly versatile. It’s an ideal dessert for joyful Easter gatherings, festive holiday celebrations, memorable birthdays, and any special occasion where you want to impress your guests with minimal fuss and maximum flavor.
Essential Ingredients for Your Brown Butter Carrot Bundt Cake
While a carrot cake ingredient list might appear a bit lengthy, rest assured there’s nothing overly complicated or unusual required for this recipe. Each ingredient plays a vital role in achieving that perfect moist crumb and rich flavor. For a precise measurement breakdown, you can find the full recipe details further down the page:
- Salted Butter: This is the star for browning! Salted butter adds a beautiful balance to the sweetness and develops an incredible nutty flavor when browned, making all the difference.
- Brown Sugar: Either light or dark brown sugar works, but I enthusiastically recommend dark brown sugar. Its higher molasses content provides a deeper, richer flavor and extra moisture, contributing to the cake’s delicious complexity.
- Eggs: Large eggs are essential for binding the ingredients, adding structure, and contributing to the cake’s overall richness and moisture.
- All-Purpose Flour: The foundation of our cake. Ensure it’s measured correctly (ideally by weight or using the “spoon and level” method) to avoid a dry or dense cake.
- Baking Powder & Baking Soda: These leavening agents work in harmony to give the bundt cake its beautiful rise and tender texture.
- Salt: A crucial ingredient that enhances all the other flavors and balances the sweetness.
- Ground Cinnamon & Ginger: The warm, aromatic spices that give carrot cake its signature cozy flavor. Freshly ground spices will offer the most potent and delightful aroma.
- Vanilla Extract: A splash of good quality vanilla extract always boosts and rounds out the overall flavor profile.
- Canned Crushed Pineapple (not drained!): This is a secret weapon for supreme moisture and a subtle fruity tang. Do not drain it; the juice is vital for the cake’s texture.
- Sweetened Shredded Coconut: While unsweetened coconut is an option, I prefer sweetened shredded coconut. It adds extra moisture and a lovely subtle sweetness that complements the cake perfectly.
- Chopped Pecans: Or walnuts, if you prefer! These add a delightful crunch and nutty flavor, a classic addition to carrot cake. Make sure they are finely chopped for even distribution.
- Freshly Shredded Carrots: This is absolutely non-negotiable! Store-bought pre-shredded carrots are often dried out and lack the vibrant flavor and moisture needed for this cake. Grating your own from whole carrots ensures maximum freshness, moisture, and flavor.
- Cream Cheese: The essential base for our irresistible frosting. Ensure it’s at room temperature for a smooth, lump-free consistency.
- Powdered Sugar: Also known as confectioners’ sugar, this provides the sweetness and fine texture needed for a velvety smooth frosting.
- Heavy Cream: Used to achieve the perfect pourable yet thick consistency for the cream cheese glaze, allowing it to beautifully drape over the bundt cake.
How to Make This Dreamy Carrot Bundt Cake, Step-by-Step
Creating this incredible brown butter carrot bundt cake is a straightforward process, designed for enjoyment from start to finish. Follow these steps for a perfect bake:
- Brown Butter, Grate Carrots, and Prep Other Ingredients. Begin by preheating your oven to 350°F (175°C) and generously greasing a 10-12 cup bundt pan with baking spray (the kind with flour in it works best). Next, cube your butter and brown it gently on the stovetop over medium-low heat. Watch it carefully as it melts, foams, and then develops beautiful golden-brown specs and a distinct nutty aroma. Immediately remove it from the heat and pour it into a large bowl to cool slightly. While the butter is browning and cooling, it’s the perfect time to grate your fresh carrots (either with a box grater or, my preferred method, a food processor). Also, measure out and prepare all your other ingredients, ensuring they are ready to go. Remember to give those freshly shredded carrots a rough chop for even finer pieces, and consider doing the same for the coconut and pecans after measuring.
- Prepare the Batter. In a large mixing bowl, whisk together all your dry ingredients: the measured all-purpose flour, baking powder, salt, baking soda, ground cinnamon, and ground ginger. In a separate bowl (the one with the cooled browned butter), whisk together the wet ingredients: brown sugar, crushed pineapple (with its juice!), eggs, vanilla extract, and the prepared shredded carrots. Ensure everything is well combined. Now, pour the wet mixture into the dry ingredients. Stir gently with a spatula, just until a few streaks of flour remain visible. At this point, carefully fold in the chopped pecans and sweetened shredded coconut until they are evenly incorporated into the batter. Be careful not to overmix, as this can lead to a tough cake.
- Bake to Golden Perfection. The carrot cake batter will be relatively thick, which is normal. Carefully scoop and spread the batter evenly into your well-greased bundt pan, making sure it fills all the crevices. Place the pan in your preheated 350°F (175°C) oven and bake for approximately 45-55 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. For even greater accuracy, use an instant-read thermometer; the cake is done when it registers between 190-200°F (88-93°C).
- Cool Completely. Once baked, remove the bundt cake from the oven and let it cool in its pan for about 10-15 minutes. This crucial resting period allows the cake to firm up slightly, making it easier to invert. After this initial cooling, carefully invert the bundt cake onto a wire rack and allow it to cool completely to room temperature before frosting. Patience here is key to prevent the frosting from melting.
- Top with Luscious Frosting. While the cake cools, prepare your cream cheese frosting. In a bowl, combine the softened cream cheese, powdered sugar, vanilla extract, and 2-3 tablespoons of heavy cream. You can use an electric mixer for ultimate smoothness, but a sturdy whisk and a little elbow grease work perfectly too. Mix until you achieve a very thick, yet still soft and pourable icing that will gracefully drape down the sides of the bundt cake. Add more heavy cream a teaspoon at a time if you need to adjust the consistency. Once the cake is fully cooled, use a spoon to generously dollop the frosting on top, gently encouraging it to cascade down the elegant curves of the bundt.
- Serve and Enjoy! Your magnificent brown butter carrot bundt cake is now ready to be enjoyed! You can slice and serve it immediately. If you’re preparing it ahead of time, store it in the refrigerator. For the best flavor and texture, I recommend taking it out of the fridge about 30 minutes before serving to allow the cake and frosting to come to a more enjoyable room temperature.
Pro Tips and Frequently Asked Questions for Perfect Carrot Bundt Cake
For this recipe, I highly recommend using a 10-12-cup capacity bundt pan. The one I personally use and trust is linked here. It’s also crucial to choose a light-colored metal pan. Dark metal pans tend to absorb more heat, which can lead to excessive browning and potentially overcooked, dry edges on your cake. Whether your pan is nonstick or regular, the most important step is to grease it exceptionally well. Use a nonstick baking spray that contains flour (like Baker’s Joy) to ensure a clean release every time. Don’t skimp on this step!
I strongly advise against using store-bought, pre-shredded carrots for this recipe. By the time they reach your kitchen, these carrots have often lost a significant amount of their natural moisture, which is vital for achieving the incredibly moist texture of this bundt cake. Instead, invest a few extra minutes to grate your own fresh carrots. You can do this efficiently with a box grater, or for ultimate speed and convenience, a food processor fitted with a shredding disc (my personal preference!). Once grated, give the carrots a quick, rough chop with a sharp knife to break them down into even smaller pieces. This ensures they disperse beautifully throughout the cake and cook evenly, contributing perfectly to the texture.
This delicious bundt cake has excellent keeping qualities and will stay wonderfully fresh for approximately 5 days. However, like most cakes, it will gradually lose a bit of its moisture over time. Because the frosting contains cream cheese, it is essential to store the cake in the refrigerator to maintain its freshness and safety. When ready to serve, I recommend bringing it out of the fridge about 30 minutes prior to allow the cake and frosting to soften slightly and enhance the flavors. Yes, you can absolutely freeze the unfrosted carrot bundt cake! To do so, wrap it tightly in two layers of plastic wrap and it will keep well for up to 1 month. When you’re ready to enjoy it, thaw the cake overnight in the refrigerator or on the counter for a few hours. Make sure to only remove the plastic wrap once the cake has fully thawed to prevent it from drying out.
baking tip:How do you know when bundt cake is perfectly done?
Keep in mind that all ovens vary, and actual baking times can differ slightly from the recipe. I usually start checking for doneness about 5-10 minutes before the lower end of the recipe’s suggested bake time to prevent overbaking and ensure a perfectly moist cake every time.
The Full Brown Butter Carrot Bundt Cake Recipe
Ready to bake the most delicious carrot bundt cake of your life? Here’s the complete, detailed recipe to guide you through every step. Enjoy!
Carrot Bundt Cake
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Ingredients
Carrot Bundt Cake:
- 1 cup (226 grams) salted butter , cubed
- 2 ¼ cup (325 grams) all-purpose flour , measured correctly (see Notes)
- 1 ½ teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- 1 ½ cup (320 grams) packed light or dark brown sugar
- ¾ cup (215 grams) canned crushed pineapple , not drained
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups (250 grams) freshly shredded carrots , 3-5 carrots depending on size
- 1 cup (90 grams) sweetened shredded coconut
- ½ cup (60 grams) pecan pieces (coarsely chopped pecans)
Cream Cheese Frosting:
- 8 ounces (226 grams) cream cheese , at room temperature
- 2 cups (227 grams) powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons heavy cream , as needed
Equipment
Instructions
To make the carrot bundt cake:
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Preheat oven to 350°F (175°C) and grease a 10-12 cup capacity bundt cake pan generously with nonstick baking spray (which has flour in it).
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Add cubed butter to saucepan over medium low heat. It will melt and start to foam. Stir frequently with a rubber spatula, scraping the bottom of the pan, and cook until you see brown specs in the butter and it has a nutty aroma. Remove from heat immediately and pour it into a large bowl to cool.
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While the butter is browning and cooling, prep other ingredients. Once carrots are shredded, use a sharp knife to chop them into smaller pieces (this is especially important if you use a food processor). I also prefer to more finely chop the coconut and pecans too, but do this after measuring.
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In another bowl, combine the dry ingredients: flour, baking powder, salt, baking soda, cinnamon and ginger.
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Once the butter has cooled (it should be a slight warm room temperature), stir in the wet ingredients: brown sugar, pineapple, eggs, vanilla and shredded carrots.
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Pour the wet ingredients into the dry ingredients and stir to combine. When only a few streaks of flour remain, add the coconut and pecans and continue stirring until incorporated.
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Spoon cake batter into the prepared bundt cake pan and bake for 45-55 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs, or until an instant read thermometer reads 190-200°F (88-93°C).
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Let the cake cool in the pan 10-15 minutes, then invert it onto a wire rack to cool completely.
To make frosting:
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Stir together the cream cheese, powdered sugar, vanilla and 2 tablespoons of heavy cream (you can use an electric mixer, but it can also be done by hand). You want a very thick icing, but one that will drape down the side of the bundt. Add more cream if needed.
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Use a spoon to add the frosting to the top of the cooled bundt, encouraging it down the sides.
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Serve immediately or store in the fridge for later. Bundt cake will keep for about 5 days in the fridge, but will be at its best within 2 days.
Notes
- All recipes on completelydelicious.com are tested with the “spoon and level” method of measuring flour for accuracy. For best results, use gram measurements and a kitchen scale.
- I’ve found the cake has the best texture when all of the mix-ins are finely chopped so there’s no big chunks of anything, which is why I’ve included the extra steps of chopping the shredded carrots, coconut and chopped pecans. I start with “pecan pieces” instead of whole pecans.
- The unfrosted cake cake be frozen in a double layer of plastic wrap for up to 1 month. Thaw overnight in the fridge or on the counter for a few hours, only removing the plastic wrap once thawed.
We hope you thoroughly enjoy baking and savoring this magnificent Brown Butter Carrot Bundt Cake. Its rich flavors, perfect moisture, and elegant presentation make it a truly special treat that’s surprisingly easy to achieve. It’s bound to become a staple in your recipe collection for years to come!
More Delightful Cake Recipes to Explore
If you’ve enjoyed this bundt cake, why not explore other wonderful cake creations? Here are a few more recipes that are sure to please your sweet tooth and impress your family and friends: