Carrot-Apple Spice Cake With Browned-Butter Glaze

55m
Prep Time

30m
Cook Time

1h 25m
Ready In

Recipe: #25315

December 07, 2016

Categories: Desserts, Cakes, Layer, Apple, Carrot, Southern, Christmas, Thanksgiving, Oven Bake, Vegetarian, Alcohol, Cake Mix, Kosher Dairy, more

recipe by:
breezermom

"This cake takes some of the pressure off of creating a delicious dessert. It starts with a boxed cake mix, but adding fresh carrots, apples and some bourbon takes it to another level! If you want to be good, you can substitute low fat buttermilk, 1/3 less-fat cream cheese, and 2% milk."

Original is 16 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (108.3 g)
Calories 343
Total Fat - 13.9 g
Saturated Fat - 4.4 g
Cholesterol - 49.7 mg
Sodium - 294.4 mg
Total Carbohydrate - 51.6 g
Dietary Fiber - 1 g
Sugars - 41.7 g
Protein - 4.3 g
Calcium - 84.8 mg
Iron - 1.8 mg
Vitamin C - 0.8 mg
Thiamin - 0.1 mg

Step 1

Preheat the oven to 350°.

TO PREPARE THE CAKE

Step 2

Combine the first 5 ingredients in a large bowl; beat with a mixer at low speed for 1 minute or until well combined.

Step 3

Add the cake mix to the buttermilk mixture; beat at medium speed 1 minute or until well blended.

Step 4

Stir in carrot and apple until just combined. Divide batter evenly among 3 8-inch round cake pans coated with baking spray.

Step 5

Bake at 350° for 20 minutes or until a wooden pick inserted in the center comes out clean. Cool the cakes in pans on a wire rack for 10 minutes. Remove cakes from pans; cool completely on wire racks.

TO PREPARE GLAZE

Step 6

Melt butter in a small saucepan over medium-low heat; cook 6 minutes or until lightly browned, stirring frequently. Cool slightly.

Step 7

Combine browned butter, 1 1/2 cups powdered sugar, cream cheese, milk, vanilla, and salt in a medium bowl; beat with a mixer at low speed for 2 minutes or until smooth.

Step 8

To assemble the cake, place 1 cake layer ona plate; spread 1/4 cup glaze over the cake layer. Top with the second layer and spread with 1/4 cup glaze. Top with the third layer. Stir the remaining 1/2 cup powdered sugar into the remaining glaze. Spread the remaining glaze over the top of the cake. Sprinkle with the chopped pecans.