Description
Sweet seduction meets homespun comfort in this Brown Butter Carrot Toffee Bundt, where caramelized richness and warm spices dance through each delectable slice. Home bakers discover pure pleasure in this elegantly rustic dessert that promises pure indulgence.
Ingredients
Scale
Cake Ingredients:
Main Dry Ingredients:
- 2 ¾ cups (360g) all-purpose flour
- 2 teaspoons (8g) baking powder
- 2 teaspoons (12g) baking soda
Spices and Seasonings:
- 2 teaspoons (6g) cinnamon
- ½ teaspoon (3g) ground nutmeg
- ½ teaspoon (3g) ground ginger
- ½ teaspoon (3g) salt
Wet and Additional Ingredients:
- 2 cups (375g) pitted medjool dates, chopped
- 2 ½ cups (625 milliliters) hot water
- ½ cup (113 grams) salted butter
- ⅔ cup (135 grams) granulated sugar
- ⅔ cup (150 grams) brown sugar
- 4 eggs, at room temperature
- 1 ½ teaspoons (6g) vanilla extract
- 2 cups (260 grams) grated carrots
- 1 cup (130 grams) chopped pecans
- ½ cup (45 grams) shredded coconut
Toffee Sauce Ingredients:
- ¾ cup (170 grams) salted butter
- ½ cup (100 grams) granulated sugar
- ½ cup (110 grams) brown sugar
- ¾ cup (180 milliliters) heavy cream
- 1 teaspoon (4g) vanilla
Instructions
- Prepare the baking environment by heating the oven to 350°F (175°C) and thoroughly coating a 10-cup bundt pan with butter and flour to prevent sticking.
- Transform chopped dates into a silky paste by submerging them in hot water for 10 minutes, then blending until smooth and creamy.
- Create nutty brown butter by heating it in a saucepan until it develops a rich golden hue and releases a toasty aroma, then set aside to cool slightly.
- Construct the cake’s foundation by combining dry ingredients in one bowl, whisking flour, baking powder, baking soda, and warming spices like cinnamon, nutmeg, and ginger.
- Merge wet ingredients in a separate large mixing vessel, incorporating brown butter, sugars, eggs, vanilla, date paste, and freshly grated carrots until thoroughly integrated.
- Gently fold the dry mixture into the wet ingredients, ensuring minimal mixing to maintain a tender crumb, then fold in crunchy pecans and shredded coconut.
- Transfer the batter into the prepared bundt pan, spreading evenly and creating a smooth surface.
- Bake for 45-55 minutes, monitoring until the cake achieves a golden exterior and passes the toothpick test with a clean insertion.
- Craft a decadent toffee sauce by simmering butter, sugars, heavy cream, and salt in a saucepan until it transforms into a rich caramel consistency.
- Remove sauce from heat and enhance with a splash of vanilla extract, creating a glossy, aromatic finish.
- While the cake remains warm, perforate its surface and generously drench with half the toffee sauce, allowing it to penetrate deeply.
- Let the cake absorb the sauce for 15 minutes, then carefully invert onto a serving plate.
- Present the cake warm, accompanied by the remaining toffee sauce for an indulgent finishing touch.
Notes
- Soak dates thoroughly to create a smooth, rich paste that enhances the cake’s moisture and natural sweetness.
- Brown butter carefully, watching for golden color and nutty aroma to develop deep, complex flavor without burning.
- Toast pecans and coconut briefly before adding to batter to intensify their natural oils and create a more robust, crunchy texture.
- Adjust spice levels by increasing or decreasing cinnamon, nutmeg,
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 435
- Sugar: 34g
- Sodium: 280mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 1g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 90mg