By Heather Harris Brady
I’ve featured a carrot cake before, with coconut and crushed pineapple, but when I saw this one in Cooking Light I had to give it a try. The browned butter adds a nice depth, and it does get better over the second and third days. I made some adjustments to the original recipe.
Make sure you use larger carrots for this recipe, the ones they typically sell in the bulk section for juicing work well. The small baby carrots just don’t have enough flavor.
If you have a pretty fluted bundt pan now’s the time to use it! I apologize for the weird capitalization, my iPad always gets fussy with blogging.
Carrot Cake with Browned Butter, Makes one 12″ bundt cake
- 1 stick of butter
- 1/3 c. Olive oil
- 1 c. Granulated sugar
- 2 t. Vanilla
- 2 large eggs
- 1/2 c. Greek yogurt
- 1-1/2 t. Cinnamon
- 2-1/2 t. Baking powder
- 1/2 t. Baking soda
- 1/2 t. Fresh ground cardamom
- 2 c. Carrots, finely grated
- 2 c. White whole wheat flour
- 1 c. Unbleached all-purpose flour
- 1/3 c. Milk
- 3 T. 1/3-less-fat cream cheese
- 2-1/2 c. Confectioner’s sugar
- 1 t. Milk
- 1/2 t. Vanilla
Put the butter in a saucepan on medium heat and stir. It will melt, bubble and eventually foam up. As soon as it starts to turn brown (the milk solids in the butter are what will be browning), take it off the heat. Let it cool to room temperature and then preheat the oven to 350.
Put the browned butter in a mixing bowl. Beat in the oil, sugar and vanilla. Then beat in the eggs one at a time. I used a wooden spoon but you can do it with a mixer if you like. Stir in the white whole wheat flour, then half the yogurt, the cinnamon and the cardamom.
Add the rest of the flour, the rest of the yogurt, the baking powder, the baking soda, and the milk.
You should have a thick batter. It might seem a little too thick to you, but that’s okay! We’re adding a lot of moisture with the carrots.
Fold in the carrots.
Spread the batter in a greased baking pan.
Check it at 40 minutes. Your tester should have moist crumbs.
While the cake is cooling make the glaze. Combine the sugar, vanilla and cream cheese in a bowl.
Drizzle in the milk and whisk until you have the desired glazing consistency.
Put the cake on a serving plate and pour the glaze over the top.
I garnished this one with some flakes of coconut and chopped candied pecans.
Store the cake in the refrigerator, loosely covered.