Carrot cake lovers, this one’s for you! The Brown Butter Carrot Toffee Bundt is everything you love about a classic carrot cake but elevated with the deep, nutty richness of brown butter and the irresistible crunch of toffee. It’s warm, spiced, and absolutely packed with flavor—perfect for any gathering, special occasion, or just because you deserve a slice of something indulgent.
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Why You’ll Love Brown Butter Carrot Toffee Bundt
- Incredible Flavor: The nuttiness of brown butter, the warm spices, and the sweet crunch of toffee come together in perfect harmony.
- Moist and Tender: Thanks to freshly grated carrots and a rich batter, every bite is soft and delicious.
- Crowd-Pleasing: This bundt cake is perfect for sharing, whether at a party, brunch, or holiday table.
- Make-Ahead Friendly: It stays moist for days and actually tastes better as the flavors meld over time.
- Easy Yet Impressive: While it looks stunning, this bundt cake is surprisingly simple to make.
Ingredients in Brown Butter Carrot Toffee Bundt
- Unsalted Butter: Browned to bring out deep, nutty flavors.
- Carrots: Freshly grated for moisture and natural sweetness.
- Brown Sugar & Granulated Sugar: A perfect balance of sweetness and depth.
- Eggs: Provide structure and richness.
- Vanilla Extract: Enhances the overall flavor.
- All-Purpose Flour: The base that holds everything together.
- Baking Powder & Baking Soda: Ensures the perfect rise and texture.
- Cinnamon & Nutmeg: Adds warmth and spice to every bite.
- Salt: Balances the sweetness.
- Toffee Bits: Adds a delightful crunch and caramelized sweetness.
- Buttermilk: Keeps the cake extra moist and tender.
- Chopped Nuts (Optional): For an extra crunchy element.
(Note: The full ingredient list, including measurements, is provided in the recipe card directly below.)
Instructions
Brown the Butter: In a saucepan over medium heat, melt the butter and continue cooking until golden brown with a nutty aroma. Remove from heat and let it cool slightly.
Mix the Wet Ingredients: In a large mixing bowl, whisk together the brown butter, sugars, eggs, and vanilla extract until smooth.
Combine the Dry Ingredients: In another bowl, whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Mix Everything Together: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Stir until just combined.
Fold in Carrots & Toffee: Gently fold in the grated carrots, toffee bits, and optional nuts.
Prepare the Bundt Pan: Grease and flour a bundt pan thoroughly to prevent sticking.
Bake: Pour the batter into the prepared bundt pan and bake at [temperature] for [time], or until a toothpick inserted in the center comes out clean.
Cool & Unmold: Let the cake cool in the pan for about 15 minutes before inverting onto a wire rack to cool completely.
Glaze & Serve: Drizzle with a cream cheese glaze or caramel sauce for an extra indulgent finish. Slice and enjoy!
Nutrition Facts
- Servings: 10-12
- Calories per serving: [Calorie count per serving]
Preparation Time
- Prep Time: 20 minutes
- Cook Time: [Time to bake]
- Total Time: [Total time needed]
How to Serve Brown Butter Carrot Toffee Bundt
- With a Glaze: Drizzle with cream cheese glaze or salted caramel sauce.
- With Whipped Cream: A dollop of lightly sweetened whipped cream complements the flavors beautifully.
- Dust with Powdered Sugar: A simple yet elegant finish.
- Pair with Coffee or Tea: Perfect for an afternoon treat or breakfast indulgence.
Additional Tips
- Grate Carrots Fresh: Pre-shredded carrots are too dry—freshly grated carrots give the best texture.
- Brown Butter Properly: Watch closely as it browns to avoid burning.
- Don’t Overmix: Stir just until combined to keep the cake tender.
- Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Freezing: Wrap slices individually and freeze for up to 3 months. Thaw at room temperature before serving.
FAQ Section
Q1: Can I use oil instead of butter?
A1: Brown butter adds a unique depth of flavor, but if you prefer, you can substitute an equal amount of vegetable oil.
Q2: What if I don’t have buttermilk?
A2: Make your own by mixing 1 tablespoon of vinegar or lemon juice with 1 cup of milk. Let it sit for 5 minutes before using.
Q3: Can I add raisins or coconut?
A3: Absolutely! Both would make great additions to the flavor profile.
Q4: How do I prevent my bundt cake from sticking?
A4: Grease the pan thoroughly with butter and dust it with flour or use a non-stick baking spray with flour.
Q5: Can I make this cake ahead of time?
A5: Yes! This cake stays moist and delicious for a few days, and the flavors deepen over time.
Q6: Can I make this into cupcakes or a sheet cake?
A6: Yes, just adjust the baking time accordingly—cupcakes will take around 20-25 minutes, and a sheet cake about 30-35 minutes.
Q7: What’s the best glaze for this cake?
A7: A classic cream cheese glaze, caramel drizzle, or even a brown butter glaze would be amazing.
Q8: Can I leave out the toffee?
A8: Yes, but it adds a delicious caramelized crunch that enhances the cake’s texture.
Q9: How do I know when the cake is done?
A9: Insert a toothpick into the center—if it comes out clean or with a few moist crumbs, it’s ready.
Q10: Can I use whole wheat flour instead?
A10: You can substitute half the flour with whole wheat for a slightly denser texture.
Final Thoughts
This Brown Butter Carrot Toffee Bundt is everything a great cake should be—rich, moist, full of warm spices, and absolutely bursting with flavor. Whether you’re making it for a special occasion or a cozy afternoon treat, it’s guaranteed to impress. Give it a try and enjoy every sweet, spiced, and buttery bite!
Print
Brown Butter Carrot Toffee Bundt
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
This Brown Butter Carrot Sticky Toffee Pudding Bundt Cake is a rich and comforting dessert that combines the flavors of warm spices, sweet carrots, and buttery pecans. Soaked in a silky toffee sauce, this cake stays irresistibly moist and indulgent. Serve it warm with extra sticky toffee sauce for an unforgettable treat.
Ingredients
For the Cake:
- 2 cups (375g) pitted medjool dates, chopped
- 2 1/2 cups (625ml) hot water
- 2 3/4 cups (360g) all-purpose flour
- 2 tsp (8g) baking powder
- 2 tsp (12g) baking soda
- 2 tsp (6g) cinnamon
- 1/2 tsp (3g) ground nutmeg
- 1/2 tsp (3g) ground ginger
- 1/2 tsp (3g) salt
- 1/2 cup (113g) salted butter
- 2/3 cup (135g) granulated sugar
- 2/3 cup (150g) brown sugar
- 4 eggs, at room temperature
- 1 1/2 tsp (6g) vanilla extract
- 2 cups (260g) grated carrots
- 1 cup (130g) chopped pecans
- 1/2 cup (45g) shredded coconut
For the Sticky Toffee Sauce:
- 3/4 cup (170g) salted butter
- 1/2 cup (100g) granulated sugar
- 1/2 cup (110g) brown sugar
- 3/4 cup (180ml) heavy cream
- 1 tsp (4g) vanilla extract
- 1/2 tsp (3g) salt
Instructions
-
Preheat & Prepare the Pan:
- Preheat oven to 350°F (175°C).
- Grease a 10-cup bundt pan with butter and dust with flour.
-
Soak the Dates:
- Place chopped dates in a bowl and cover with hot water.
- Let soak for 10 minutes, then blend into a paste.
-
Brown the Butter:
- Melt butter in a saucepan over medium-high heat.
- Stir until it turns golden brown (about 5 minutes).
- Remove from heat and cool slightly.
-
Prepare the Cake Batter:
- In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In a large bowl, mix brown butter, granulated sugar, and brown sugar.
- Whisk in eggs, vanilla, date paste, and grated carrots.
- Fold in dry ingredients until just combined, then stir in pecans and coconut.
-
Bake the Cake:
- Pour batter into the prepared bundt pan.
- Bake for 45-55 minutes, until golden brown and a toothpick inserted comes out clean.
-
Make the Sticky Toffee Sauce:
- In a saucepan, combine butter, both sugars, heavy cream, and salt.
- Simmer over medium heat for 5 minutes until it turns caramel-colored.
- Remove from heat and stir in vanilla extract.
-
Soak & Serve:
- While the cake is still warm, poke holes in it and pour half of the toffee sauce over.
- Let soak for 15 minutes, then invert onto a plate.
- Serve warm with the remaining sauce.
Notes
- Storage: Store in an airtight container at room temperature for 3 days or refrigerate for up to 5 days.
- Serving Suggestion: Pair with vanilla ice cream or whipped cream for an extra indulgence.
- Nut-Free Option: Omit pecans for a nut-free version.
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 45g
- Sodium: 320mg
- Fat: 22 g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0 g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 80mg