How to Make THE BEST Carrot Cake
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How to Make THE BEST Carrot Cake
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This carrot cake recipe features a moist, spiced cake made with shredded carrots, brown sugar, buttermilk, and warm spices like cinnamon, ginger, and nutmeg. The cake is complemented by a brown butter cream cheese frosting that adds richness and complexity to the classic pairing.
Description
How to Make THE BEST Carrot Cake combines traditional carrot cake ingredients with a brown butter cream cheese frosting for depth of flavor. The cake batter blends light brown sugar, granulated sugar, eggs, and oil with shredded carrots and a flour mixture seasoned with cinnamon, ginger, nutmeg, cloves, baking powder, and soda. Buttermilk and vanilla extract provide moisture and enhance taste.
The frosting is prepared by browning half the butter until fragrant and nutty, then mixing it with cream cheese, powdered sugar, maple syrup, salt, and vanilla. This frosting is creamy with a subtle caramel note from the brown butter.
The recipe suggests optionally adding toasted nuts like walnuts or pecans, and golden raisins for texture and sweetness. The cake is best stored refrigerated for 3-4 days and brought to room temperature before serving.
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Ingredients
For the Brown Butter Cream Cheese Frosting
- 16 tablespoons butter two sticks at room temperature, divided, unsalted
- 1 pound cream cheese at room temperature, full fat
- ¼ teaspoon kosher salt
- 3 ½ cups powdered sugar
- 4 tablespoons maple syrup , the darker the better
- 1 teaspoon vanilla extract
For the Carrot Cake
- 1 ½ cups light brown sugar
- ½ cup granulated sugar
- 4 egg at room temperature
- 1 cup vegetable oil or canola oil
- ¾ cup buttermilk at room temperature, full fat
- 1 teaspoon vanilla extract
- 1 pound carrot peeled and either shredded in a food processor, or coarsely grated with a box grater (about 4 cups
- 2 ½ cups all-purpose flour
- 2 teaspoons ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon cloves ground
Instructions
- Lightly brush the bottoms and sides of two 8-inch or 9-inch round cake pans (or 9 X 13-inch pan) with oil, or spray with non-stick baking spray. Line the bottoms with parchment paper rounds and set aside.
- First, brown the butter for your frosting. Add one stick of unsalted butter to a medium sized saucepan and heat over medium. Cook for about 3 minutes or until browned and fragrant (it will smell nutty), swirling the butter and stirring occasionally (be sure to scrape the sides and bottom of the pan to release all the brown bits that might have gotten stuck). Once browned, remove from heat and pour into a mixing bowl. Let it cool and solidify while you make your cake.
To Make the Cake:
- Preheat the oven to 350°F. In a large mixing bowl (or in the bowl of a stand mixer), whisk the sugars and eggs together until the mixture is thick and lighter in color, 5-6 minutes. While mixing, slowly add the oil to the eggs and sugar until blended and smooth then add the buttermilk and vanilla.
- In another bowl, whisk the dry ingredients together. If adding nuts, add them to your dry ingredients now, tossing to coat. Gradually add the dry ingredients to the wet mixture in three additions, mixing between each addition and scraping down the sides and bottom of the bowl to ensure everything is evenly mixed. Gently fold in the carrots (and raisins, if using), making sure there are no remaining pockets of dry ingredients.
- Divide the batter between two prepared cake pans (or your 9 X 13-inch pan). One trick I like for even cake layers is to place each pan on my kitchen scale, zero it out, and then add half the batter. Do the same with the other pan and add a bit more as needed so they weigh the same. Bake for 35-40 minutes for 8-inch cake pans, for 9-inch cake pans or a 9 X 13-inch pan bake for 30-35 minutes or until a tester inserted in the centers comes out clean and the sides of the cake pull away from the edges of the pan. Cool for 10 minutes in the pans then run a knife around the edges of the cake pans and carefully invert the cakes on a cooling rack to cool completely.
To Make the Frosting:
- While the cake cools, make your frosting. In the bowl of a stand mixer, combine the cooled 8 tablespoons of browned butter with the remaining stick of softened butter. Beat until the butter is light, smooth, and well blended. Add the cream cheese and salt then continue beating on medium to medium-high speed for about 3 minutes, scraping down the sides and bottom of the bowl to ensure everything is incorporated and there are no lumps. Add the maple syrup and vanilla and then the powdered sugar (1 cup at a time), beating until the frosting is smooth, whipped, and fluffy. Set aside until ready to use or refrigerate for up to 1 week if making it in advance.
To Assemble the Cake:
- Place a heaping cup of icing on the first cake layer and use an offset spatula to spread it out. Top with your second layer and another heaping cup of icing, spreading down the sides and covering the whole cake. Note: Depending on how much icing you’d like on your cake, you may have ¼ - ½ cup extra icing leftover.
Notes
- Optionally add 1 to 1½ cups toasted chopped walnuts or pecans to the batter for crunch.
- Golden raisins (½ cup) can also be added for extra sweetness and texture.
- To toast nuts, spread them on a baking sheet and roast at 350°F for 8-10 minutes until fragrant.
- Store the cake refrigerated up to 3-4 days and let it come to room temperature before serving for best flavor.
Nutrition Information
Show Details
Calories
874kcal
(44%)
Carbohydrates
121g
(40%)
Protein
9g
(18%)
Fat
41g
(63%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
8g
(47%)
Monounsaturated Fat
19g
(95%)
Trans Fat
1g
(50%)
Cholesterol
118mg
(39%)
Sodium
630mg
(26%)
Potassium
425mg
(9%)
Fiber
2g
(8%)
Sugar
92g
(184%)
Vitamin A
8318IU
(166%)
Vitamin C
3mg
(3%)
Calcium
162mg
(16%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10-12
Amount Per Serving
Calories 874 kcal
% Daily Value*
| Calories | 874kcal | 44% |
| Carbohydrates | 121g | 40% |
| Protein | 9g | 18% |
| Fat | 41g | 63% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 1g | 50% |
| Cholesterol | 118mg | 39% |
| Sodium | 630mg | 26% |
| Potassium | 425mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 92g | 184% |
| Vitamin A | 8318IU | 166% |
| Vitamin C | 3mg | 3% |
| Calcium | 162mg | 16% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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Overall Rating
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54 reviews
Excellent
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