Brown Butter Carrot Bundt Cake with Cream Cheese Frosting

Brown Butter Carrot Bundt Cake with Cream Cheese Frosting transforms classic carrot cake into fall baking. Nutty brown butter, warm spice, and cream cheese frosting sink into the ridges of the bundt pan for a cake that feels richer and bolder than the springtime version.

Course Dessert

Cuisine American

Keyword brown butter carrot bundt cake, brown butter carrot cake, carrot bundt cake with cream cheese frosting, fall carrot cake recipe, spiced carrot bundt cake

Prep Time 25

Cook Time 40

Cooling: 1

Total Time 2 5

Servings slices

Calories 430kcal

Author Cathy Pollak

Equipment

Bundt pan Standard 10-12 cup pan.
Saucepan Roomy enough for butter to foam when browning.
hand mixer For amking the batter and frosting.
cooling rack To cool the cake evenly.

Ingredients

Cake:

1 cup (227 g) salted butter
1 cup (200 g) light brown sugar
3 large eggs room temperature
1¼ cups (300 ml) whole milk room temperature
1 tsp (5 ml) vanilla extract
2 tsps (8 g) baking powder
¾ tsp (4 g) baking soda
1 tbsp (8 g) ground cinnamon
2 cups (250 g) all-purpose flour
2 cups (220 g) freshly shredded carrots

Frosting:

8 oz (226 g) full-fat cream cheese room temperature
2 cups (240 g) confectioners' sugar
1 tsp (5 ml) vanilla extract
½ cup (60 g) chopped walnuts for topping (optional)

Instructions

Preheat the oven to 350°F (175°C) and coat a standard bundt pan with nonstick spray or butter.
Add the butter to a saucepan over medium heat. Let it melt, then keep stirring as it foams and crackles. After about 4–5 minutes the milk solids will turn golden brown and the butter will smell nutty. Take it off the heat right away so it doesn’t burn.
1 cup (227 g) salted butter
In a large mixing bowl, whisk together the browned butter and brown sugar with an electric hand mixer.
1 cup (200 g) light brown sugar
Add the eggs, milk, and vanilla, and whisk until fully combined.
3 large eggs, 1¼ cups (300 ml) whole milk, 1 tsp (5 ml) vanilla extract
Mix in the baking powder, baking soda, cinnamon, and flour until the batter is smooth.
2 tsps (8 g) baking powder, ¾ tsp (4 g) baking soda, 1 tbsp (8 g) ground cinnamon, 2 cups (250 g) all-purpose flour
Fold in the shredded carrots.
2 cups (220 g) freshly shredded carrots
Pour the batter into the prepared bundt pan. Bake for 35–40 minutes, or until the edges are crisp and a toothpick inserted in the center comes out clean.
Cool the cake in the pan for 5 minutes, then turn it out onto a wire rack to finish cooling.
Make the frosting by beating the cream cheese, confectioners’ sugar, and vanilla until smooth.
8 oz (226 g) full-fat cream cheese, 2 cups (240 g) confectioners' sugar, 1 tsp (5 ml) vanilla extract
Spread the frosting evenly over the cooled cake and sprinkle with walnuts.
½ cup (60 g) chopped walnuts

Notes

Use freshly shredded carrots for the best texture. Bagged shreds don’t soften the same way.
A roomy pan is important when browning butter because it foams up before the milk solids sink and brown.
Don’t panic if your toothpick doesn’t come out spotless. If the cake springs back when pressed, it will finish baking as it cools.
Cream cheese frosting means the cake should be stored in the fridge.

If you’re making this brown butter carrot bundt cake, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will vary depending on the brands you use.

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Nutrition