Carrot-Apple Spice Cake with Browned-Butter Glaze

Ingredients

• 1 cup baking apples are apples that have a sweet-tart balance and hold their shape when or any sweet-tart apple) grated peeled
• 2 tablespoons bourbon 
• 0.3 cup butter 
• 0.3 cup canola oil 
• 1 cup carrots grated
• 3 large eggs 
• 2 tablespoons milk 2% reduced-fat
• 0.5 cup nonfat buttermilk 
• 0.3 cup pecans toasted chopped
• 2 cups powdered sugar divided
• 1 Dash salt 
• 18.3 ounce spice cake mix (such as Duncan Hines)
• 0.5 teaspoon vanilla extract 
• 0.3 cup water 

Equipment

• bowl
• sauce pan
• oven
• wire rack
• blender

Directions

1. Preheat oven to 35
2. To prepare cake, combine first 5 ingredients in a large bowl; beat with a mixer at low speed for 1 minute or until well combined.
3. Add cake mix to buttermilk mixture; beat at medium speed 1 minute or until well blended. Stir in carrot and apple until just combined. Divide batter evenly among 3 (8-inch) round cake pans coated with baking spray.
4. Bake at 350 for 20 minutes or until a wooden pick inserted in the center comes out clean. Cool cakes in pans on a wire rack 10 minutes.
5. Remove cakes from pans; cool completely on wire rack.
6. To prepare glaze, melt butter in a small saucepan over medium-low heat; cook 6 minutes or until lightly browned, stirring frequently. Cool slightly.
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 2 minutes or until smooth.
8. To assemble cake, place 1 cake layer on a plate; spread 1/4 cup glaze over cake layer. Top with second layer and spread with 1/4 cup glaze. Top with third layer. Stir the remaining 1/2 cup powdered sugar into remaining glaze.
9. Spread remaining glaze over top of cake.
10. Sprinkle with chopped pecans.