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Cozy Brown Butter Carrot Cake Bundt Recipe with Easy Cream Cheese Glaze

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A moist and flavorful carrot cake with a rich brown butter twist, topped with a tangy cream cheese glaze. Perfect for cozy gatherings and easy to make with simple pantry ingredients.

Ingredients

Scale
  • 1 cup (227g) unsalted butter (for browning)
  • 1 ¾ cups (350g) granulated sugar
  • 3 large eggs (room temperature)
  • 2 cups (250g) all-purpose flour
  • 1 ½ tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg (optional)
  • ½ tsp salt
  • 1 ½ cups (150g) grated carrots (about 3 medium carrots)
  • ½ cup (120ml) buttermilk (or regular milk with a splash of lemon juice)
  • 1 tsp pure vanilla extract
  • ½ cup (50g) chopped walnuts or pecans (optional)
  • For the Cream Cheese Glaze:
  • 4 oz (115g) cream cheese, softened
  • ½ cup (60g) powdered sugar, sifted
  • 1–2 tbsp milk (to thin, as needed)
  • ½ tsp vanilla extract

Instructions

  1. In a medium saucepan, melt 1 cup (227g) unsalted butter over medium heat. Stir frequently as it foams and turns golden brown with a nutty aroma, about 5-7 minutes. Remove from heat and pour into a heatproof bowl to cool slightly.
  2. In a large bowl, whisk together 1 ¾ cups (350g) granulated sugar and the warm brown butter until combined and slightly thickened. Add 3 large eggs, one at a time, whisking well after each addition.
  3. In another bowl, sift together 2 cups (250g) all-purpose flour, 1 ½ tsp baking powder, 1 tsp baking soda, 1 tsp ground cinnamon, ½ tsp nutmeg, and ½ tsp salt.
  4. Gradually add the dry ingredients to the butter and sugar mixture, alternating with ½ cup (120ml) buttermilk and 1 tsp vanilla extract. Start and end with the dry ingredients. Mix gently until just combined—do not overmix.
  5. Fold in 1 ½ cups (150g) grated carrots and optional ½ cup (50g) chopped nuts with a rubber spatula. The batter will be thick but moist.
  6. Grease the bundt pan generously with butter or non-stick spray and lightly dust with flour to prevent sticking.
  7. Pour the batter evenly into the prepared pan. Bake at 350°F (175°C) for 50-60 minutes. Check doneness by inserting a toothpick in the center—it should come out clean or with a few moist crumbs.
  8. Let the cake cool in the pan for 15 minutes, then carefully invert onto a cooling rack to cool completely.
  9. Beat 4 oz (115g) softened cream cheese with ½ cup (60g) powdered sugar and ½ tsp vanilla. Add milk one tablespoon at a time until you reach a smooth, pourable consistency.
  10. Drizzle the cream cheese glaze over the cooled cake just before serving.

Notes

If the cake browns too fast, tent loosely with foil halfway through baking. Do not glaze the cake while warm to prevent the glaze from melting and becoming runny. Use medium heat when browning butter to avoid burning. For gluten-free, substitute flour with a gluten-free blend. For dairy-free, use coconut yogurt and dairy-free cream cheese.

Nutrition

Keywords: brown butter carrot cake, bundt cake, cream cheese glaze, easy carrot cake, cozy dessert, holiday cake, moist carrot cake

Find it online: https://tomyumy.com/cozy-brown-butter-carrot-cake-bundt-recipe-with-easy-cream-cheese-glaze/