Carrot Cake with Brown Butter Cream Cheese Frosting
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Carrot Cake with Brown Butter Cream Cheese Frosting
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
Cake:
- 1 pound carrot finely grated
- 3 egg room temperature, large
- 2 cups sugar
- 1½ cups coconut oil melted
- ⅓ cup buttermilk
- 1½ tsp vanilla extract
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- 1 tsp baking soda
- 2 tsp baking powder
- 1 tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ¼ tsp ground nutmeg
- ⅛ tsp cloves ground
Brown Butter Cream Cheese Frosting:
- 2 unsalted butter room temperature, sticks of
- 16 oz cream cheese (room temperature)
- 1 tsp vanilla extract
- Pinch of sea salt
- 2½-3 cups powdered sugar
- GARNISH:
- ¼ cup coconut toasted, shredded
Instructions
- Preheat oven to 350 degrees. Coat two 9-inch round cake pans with coconut oil spray.
- Make the cake by using a food processor to grate the carrots. Mix the shredded carrots, eggs, sugar, oil, buttermilk, and vanilla extract until well combined.
- Combine the flours, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves in another bowl until mixed well.
- Add the flour mixture to the carrot mixture until well combined.
- Distribute batter evenly between the pans and place them into the oven.
- Bake the cake by placing the pans into the oven for 30-40 minutes or until the cake tester comes out clean.
- Allow cakes to cool completely on a wire cooling rack before icing.
- Make the brown butter by placing one stick of butter in a small saucepan. Cook on medium-high heat until butter is browned, about 5 minutes.
- Pour through a small sieve strainer into a small bowl to remove any brown bits, then place into the refrigerator for 15 minutes to cool.
- Make the frosting once the brown butter has cooled by creaming the browned butter, regular butter, cream cheese, vanilla extract, and salt with a hand mixer until smooth.
- Add powdered sugar one cup at a time, beating well between each addition. After 2½ cups, taste to see if additional sugar is necessary. I only used 2½ cups.
- To frost, place the bottom layer of cake on a cake stand, leveling the top if necessary.
- Add a layer of icing.
- Place the second layer on top, leveling if necessary.
- Dirty ice the cake (click here for a link to instructions).
- Place in the refrigerator for 20 minutes to chill.
- Finish icing the rest of the cake using an offset spatula.
- Garnish the bottom of the cake with toasted coconut and sprinkle some on top evenly.
- Refrigerate until ready to serve.
- Serve cake at room temperature. Enjoy!
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