Brown Butter Carrot Cake
User Reviews
4.8
197 reviews
Excellent
Brown Butter Carrot Cake
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This carrot cake uses browned butter to add a nutty depth to the batter, which is combined with spices and shredded carrots for moisture and texture. It’s baked into moist layers and topped with a cinnamon-spiced cream cheese frosting for a rich, balanced dessert.
Description
The Brown Butter Carrot Cake recipe incorporates browned butter, which imparts a toasted, nutty aroma and flavor to the batter. The cake blends standard carrot cake spices like cinnamon, nutmeg, and ginger with finely shredded carrots, fresh enough for moisture and a tender crumb. Chopped walnuts add a crunchy contrast.
Baking in two round pans creates layers that hold up well under a cream cheese frosting infused with cinnamon, vanilla, and a pinch of salt. This frosting provides a smooth, creamy finish that offsets the cake's sweetness and spice.
For best results, using freshly shredded carrots is recommended to enhance moisture and flavor; coarser shreds maintain texture better after baking. The frosting is rich and works well chilled or at room temperature.
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Ingredients
For the cake:
- 10 tablespoons unsalted butter 142 grams
- 2 1/2 cups all-purpose flour 318 grams
- 2 teaspoons baking soda
- 1/2 teaspoon salt fine
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 2 cups light brown sugar firmly packed
- 3 egg at room temperature, large
- 1 cup applesauce unsweetened
- 1 teaspoon vanilla
- 3 cups carrot about 4 medium carrots, finely shredded
- 3/4 cup walnuts or pecans, finely chopped
For the cream cheese frosting:
- 24 ounces cream cheese completely softened, 680 grams
- 2 unsalted butter completely softened, sticks (227 grams
- 1 tablespoon vanilla extract or vanilla paste
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt fine
- 5 cups powdered sugar sifted
Instructions
Make the cake:
- Preheat the oven to 350°F. Thoroughly grease two 8-inch round cake pans and line the bottom with parchment paper.
- In a medium skillet set over medium heat, melt the butter. Swirling the pan occasionally, continue to cook the butter. It should become foamy with audible cracking and popping noises. Once the crackling stops, continue to swirl the pan until the butter develops a nutty aroma and brown bits start to form at the bottom. Once the bits are amber in color, about 2 to 3 minutes after the popping stops, remove from heat and pour into a mixing bowl. Let cool completely.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
- To the browned butter, whisk in the brown sugar, then the eggs. Stir in the applesauce, vanilla, and carrots. Add the dry ingredients and mix until just combined. Stir in the nuts.
- Divide the batter evenly among the prepared cake pans. Bake until a cake tester inserted comes out clean, about 30 minutes. Let cool completely before transferring to wire racks.
- Slice each cake layer in half for four layers using a cake leveler or serrated knife. Place layers in the fridge while you make the frosting.
Make the frosting:
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, vanilla, cinnamon, and salt on medium-high speed until very light, creamy, and smooth. Scrape down the sides and bottom of the bowl as needed. On low speed, gradually add in the sugar and beat until creamy.
Assemble the cake:
- Place one cake layer cut side up on a cake stand or platter. Spread about 1/4 of the frosting all over the cake layer, pushing it out over the edge just slightly. Repeat with the remaining layers. With an offset spatula, spread the remaining frosting evenly all over the cake, smoothing the edges.
- Serve or store in an airtight container in the fridge for up to 3 days.
Notes
- Use freshly shredded carrots rather than pre-shredded to improve moisture and flavor.
- Shred carrots coarsely using the larger holes of a grater or a food processor grating attachment for better texture.
Genuine Reviews
User Reviews
Overall Rating
4.8
197 reviews
Excellent
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