Carrot Coffee Cake with Brown Butter Glaze
In less than an hour, this delectable Carrot Coffee Cake with Brown Butter Glaze comes together with the tasty flavors of cinnamon, nutmeg and ginger. It will become your new favorite springtime brunch recipe or dessert!
Servings: 16
Calories: 239kcal
Equipment
Ingredients
- FOR THE CAKE:
- 1 spice cake mix
- 1/2 cup + 2 Tablespoons flour
- 3 eggs
- 1 cup water
- 4 4 oz containers of baby good (pureed) carrots
- 1/3 cup golden raisins soaked
- 1/3 cup walnuts chopped
- FOR THE BROWN BUTTER GLAZE:
- 4 Tablespoons butter
- 1 teaspoon vanilla extract
- 1 1/2 cups powdered sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon nutmeg
- 2 Tablespoons milk
Instructions
- Preheat oven to 350, spray your bundt pan with non-stick cooking spray.
- Plump raisins by placing them in a bowl and pouring boiling water over them just until they are covered. Set aside while you prepare the rest of the cake. (5-10 minutes or so will do the trick!)
- Mix cake mix, flour, carrots, eggs and water together on low speed in your mixer until combined, then on high for two minutes.
- Drain the water from the raisins, fold them and the chopped walnuts into the cake batter by hand.
- Pour into prepared bundt pan. Bake for 40 minutes or until a toothpick inserted in the middle comes out clean.
- Remove the cake and cool slightly, about 10 minutes, before inverting it onto a plate.
- Prepare the glaze: In a small saucepan over medium heat, melt butter, stirring constantly. Butter will begin to brown to an amber color and become fragrant. Be careful not to let it burn. Remove from heat and add in vanilla. Whisk in powdered sugar, spices, and milk. Add more sugar if you want it a little thicker. Drizzle over warm (not hot) cake.
- Serve.
- Store in an airtight container.
Nutrition
Serving: 1g | Calories: 239kcal | Carbohydrates: 41g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Cholesterol: 45mg | Sodium: 282mg | Fiber: 1g | Sugar: 26g