Carrot Pudding Cake with Browned Butter Icing

Carrot Pudding Cake with Browned Butter Icing

1/2 cup dark brown sugar
1/4 cup molasses
2 large eggs
1/2 cup all-purpose flour
1/2 tsp. all spice
1/2 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. kosher salt
2/3 cup vegetable oil
1/2 cup shredded carrots
1/2 cup golden raisins
1/2 cup chopped pecans
1 cup dry bread crumbs

In a large mixing bowl, whisk together brown sugar, molasses, and eggs; add flour and spices and stir just until blended. Fold in oil, carrots, goldens, pecans, and bread crumbs. Spoon batter into half sized bundt pan sprayed with non-stick spray. Cover with foil and poke a hole in the middle of the tin foil. Pour 1 1/2 cups of water into the pressure cooking pot and place the trivet into the bottom. Center the bundt pan onto a foil sling, then lower it into the pressure cooker pot. Fold the foil strips down so that they do not interfere with closing the lid. Lock the lid in place, choose high pressure setting for 60 minutes. When timer sounds, turn off pressure cooker and use a natural pressure release to remove the pressure from the pressure cooker. Carefully remove the bundt pan to a wire rack to cool uncovered for 10 minutes; top with a platter and invert. Drizzle with icing.

Browned Butter Icing
4 Tbs. unsalted butter
1 cup confectioners’ sugar
1 tsp. vanilla extract
1-2 Tbs. milk

In a small saucepan, melt butter over medium heat until nicely browned and nutty in gragrance, stirring often to keep butter from burning, 8-10 minutes. Stir in sugar, vanilla, and 1 Tbs. milk; whisk until smooth, adding more milk if needed.

Now You’re Cookin’,
Chef Alli

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