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Brown-Butter-Carrot-Cake-Recipe

Brown Butter Carrot Cake

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This Brown Butter Carrot Cake is not just a dessert; it’s a delightful treat. Packed with flavor from the brown butter, shredded carrots, and toasted nuts, and topped with a creamy frosting, it’s perfect for any gathering and simple to make at home.

  • Total Time: 0 hours
  • Yield: 10 servings 1x

Ingredients

Scale
  • 10 tablespoons (142 grams) unsalted butter
  • 2 1/2 cups (318 grams) all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 2 cups (400 grams) firmly packed light brown sugar
  • 3 large eggs (at room temperature)
  • 1 cup (250 grams) unsweetened applesauce
  • 1 teaspoon vanilla
  • 3 cups (296 grams) finely shredded carrots (about 4 medium carrots)
  • 3/4 cup (84 grams) finely chopped walnuts or pecans
  • 24 ounces (680 grams) cream cheese (completely softened to room temperature)
  • 2 sticks (227 grams) unsalted butter (completely softened to room temperature)
  • 1 tablespoon vanilla paste or extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon fine sea salt
  • 5 cups (625 grams) powdered sugar (sifted)

Instructions

  1. Preheat the oven to 350°F and prepare two 8-inch round cake pans by greasing them thoroughly and lining the bottoms with parchment paper.
  2. Melt the butter in a medium skillet over medium heat, stirring it until it becomes foamy and makes crackling sounds. Keep swirling until it turns nutty brown and smells delightful, about 2-3 minutes after the crackling stops. Pour it into a mixing bowl and let it cool completely.
  3. In another bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and ginger; set aside.
  4. Whisk the brown sugar into the cooled browned butter, then add the eggs. Mix in the applesauce, vanilla, and carrots until well combined.
  5. Gradually fold in the dry ingredients until just mixed, then add nuts.
  6. Evenly distribute the batter into the prepared cake pans and bake for about 30 minutes, or until a cake tester comes out clean.
  7. Cool the cakes completely in the pans before transferring to wire racks.
  8. Once cool, slice each cake layer in half to create four layers.
  9. Chill layers in the fridge while making the frosting.
  10. In a stand mixer, blend the cream cheese, butter, vanilla, cinnamon, and salt on medium-high speed until light and creamy. Gradually add powdered sugar on low speed until mixed well.
  11. Layer frosting between the cake layers, then frost the outside evenly with the remaining frosting.
  12. Serve or store in an airtight container in the fridge for up to 3 days.

Last Step:

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Notes

For best results, ensure all ingredients are at room temperature before preparing.
To enhance flavor, consider adding raisins or shredded coconut to the batter.
This cake can also be made ahead and frozen for later enjoyment.

  • Author: dani
  • Prep Time: No Data
  • Cook Time: 70 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 480
  • Sugar: 47g
  • Sodium: 320mg
  • Fat: 18g
  • Saturated Fat: 10g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 73g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 70mg

Find it online: https://www.cookingrecipestasty.com/brown-butter-carrot-cake/