Brown-Butter Carrot Cake Cake

Method

1. Start by prepping your all-purpose flour, granulated sugar, eggs so the cooking goes quickly.
2. Set a wide pan over medium heat and sweat the fresh ginger in a little butter until translucent.
3. Add the carrot cake and let it brown-butter, undisturbed, so it takes on real color before you stir.
4. Stir in the lime along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Pour in the chicken stock, bring to a gentle simmer, and cook until thickened and glossy.
6. Off the heat, brighten it up with a knob of butter and a final crack of pepper.
7. Serve warm, ideally with something to soak up the sauce.