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This is a lovely version of a classic carrot cake, complete with a dusting of powdered sugar--old fashioned in flavor (my Grandmommy's recipe sans raisins), but with a modern twist: a warm sauce of brown butter and vanilla. It looks beautiful and tastes like a dream. This cake reminds me so much of my grandmother, who was more apt to whip up a hot sauce for drizzling over the top of any cake, than slave away at a frosting that overpowers it.


Notes: Neutral oil is grape seed.



Ingredients: 3 cups grated carrots (or use a 10–12-ounce bag of carrot shreds) 2 cups all-purpose flour, 2 tsp. baking soda, 1 1/2 tsp. cinnamon, 1/4 tsp. nutmeg, 1/2 tsp. sea salt, 1 cup sugar, 1/2 cup packed light brown sugar, 2 tbsp. molasses, 1 tsp. vanilla extract, 1 1/4 neutral oil, 4 eggs at room temperature, 2 tbsp. bourbon (sub whiskey or rum), 1/4 cup powdered sugar.

For the sauce: 4 tbsp butter, 1/2 cup sugar, 1 tbsp. flour, pinch of sea salt, 1 tbsp. vanilla, 3/4 cup whole milk or cream.

Serves 8 well.

1. Preheat and prep: Set oven to 350*F. Butter or spray a 10-12 - cup Bundt pan and set aside. Peel and grate carrots, if necessary, then process them in a food processor if you prefer smaller bits. Set aside.

2. Make batter: In a large bowl, whisk the flour, baking soda, cinnamon, nutmeg and salt. In a separate bowl, whisk the sugar, brown sugar, molasses, vanilla, and oil, then add the eggs one at a time. Mix well. Add the wet ingredients to the dry and combine until no flour remains. Do not over mix. Fold in the carrots, followed by the bourbon.

3. Bake: Pour the batter into the prepared Bundt pan. Bake for 55-60 minutes, until the sides have pulled away and the top is bouncy. Remove to cool. When cool, gently run a knife around the sides of the pan to release the cake to a platter. Dust with powdered sugar.

4. Make the sauce: Melt the butter in a saucepan over medium low heat. Continue cooking the butter, swirling the pan occasionally, until it turns brown and smells nutty, about 5 minutes. Combine the sugar, flour, and salt, then whisk into the butter. Slowly add the milk, whisking to combine. Continue cooking until the sauce bubbles slightly and thickens. Remove it from the heat and stir in the vanilla. Sauce may be used immediately or stored, covered, in the fridge. Reheat slowly on the stovetop.

#Old fashioned Carrot Bundt Cake #Carrot Bundt Cake with Brown Butter Vanilla Sauce #Old Fashioned Carrot Cake recipe #carrot bundt cake recipe #the kitchette's carrot bundt cake #carrot bundt cake by the kitchette

1 Comment

Mar 08

You say 1/4 neutral oil … 1/4 what?

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