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1
Preheat oven to 350 degrees F. Butter and flour a 10- or 12-cup bundt pan.
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2
Melt 8 tablespoons of the butter in a small saucepan over medium-low heat, then let it cook until its golden brown, scraping up the solids so they dont stick to the bottom or burn.
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3
Pour the browned butter in a heatproof mixing bowl and set aside.
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4
Whisk the flour, hazelnuts, baking powder and soda, salt, and cardamom in another bowl and set aside.
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5
When the browned butter has cooled for a few minutes, whisk in both sugars, then the eggs and 2 teaspoons of vanilla.
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6
Stir in half the dry ingredients, followed by the buttermilk, then the rest of the dry ingredients.
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7
Fold in the grated vegetables.
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8
Pour the batter into the prepared pan and smooth the top.
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9
Bake the cake for 45 to 55 minutes, or until a tester comes out clean.
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10
Cool in pan on a rack for 15 minutes, then invert on a rack and cool completely.
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11
When the cake has cooled, make the glaze.
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12
Sift the powdered sugar into a bowl.
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13
Melt the remaining 2 tablespoons of butter in a small saucepan over medium-low heat and let it cook until golden brown.
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14
Whisk the butter, milk, remaining 1/2 teaspoon of vanilla, and a pinch of salt into the powdered sugar.
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15
Put the cake on a plate and spoon the glaze over the top.
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16
Sprinkle with hazelnuts if you like.
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17
Allow the glaze to set before serving.
