• Start by browning the butter. In a small saucepan set over medium heat, brown the butter. Stir the butter occasionally until it turns amber in color and develops little brown specks. Take the butter off the heat and let cool in the freezer while making the bundt.

Carrot Bundt Cake

• Preheat the oven to 350°F / 175°C. Grease a 12 cup bundt pan with butter and coat with flour. Set aside.
• In a large sauté pan or in the oven, heat the walnuts and coconut together until the coconut and walnuts appear toasted. Remove from the heat and set ~1/4 c. of the mixture aside for topping the cake, if desired.
• Wash, peel, and slice off the ends of the carrots. If using a food processor, roughly chop the carrots and then pulse them up in the food processor until they are finely shredded. Alternatively, shred them by hand using a box grater.
• In a large mixing bowl, whisk together the oil, sugar, and orange zest. Whisk in the orange juice and eggs until very well combined (~1 minute)
• Whisk in the grated carrot.
• Add in the flour, baking powder, cinnamon, and salt. Whisk the mixture together until only a few flour streaks remain. Add in the toasted walnut and coconut, and whisk just until no flour streaks remain.
• Pour the carrot cake batter into the prepared bundt. Bake for 50-60 minutes, or until a toothpick inserted in the center of the cake comes out clean. Leave to cool in the pan for 15 minutes before inverting the cake to remove it from the pan.

Brown Butter Cream Cheese Frosting

• Remove the brown butter from the freezer. You will want it to be solid but room temperature.
• With a hand mixer or a stand mixer fitted with the paddle attachment, beat together the brown butter, cream cheese, orange zest, and salt until light and fluffy (~2 min.)
• Slowly beat in the powdered sugar in multiple additions until all of it has been used. Add in the orange juice and beat for an additional minute. Put the frosting in the fridge until you are ready to frost the cake.
• Once the cake has cooled and you are ready to serve it, frost it with the brown butter cream cheese frosting and top with the reserved toasted coconut and walnuts. Serve and enjoy!