Description
Moist carrot cake gets elevated with brown butter cream cheese frosting. The nutty, toffee-like flavors from brown butter transform this classic dessert into something truly special.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground cloves or nutmeg
- 2 teaspoons baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 3 large eggs, room temperature
- ¾ cup granulated sugar
- ⅔ cup light brown sugar, packed
- ¾ cup vegetable or canola oil
- 2 teaspoons vanilla extract
- ¾ cup buttermilk
- 2 cups grated carrots
- ¾ cup unsalted butter, cut into pieces (for frosting)
- 12 ounces full-fat cream cheese, softened (for frosting)
- ¾ teaspoon vanilla extract (for frosting)
- Pinch of salt (for frosting)
- 3½ cups powdered sugar (for frosting)
- Chopped toasted pecans for garnish (optional)
Instructions
1. Preheat your oven to 350°F. Line your cake pans with parchment paper and grease them well.
2. In a large bowl, whisk together flour, cinnamon, ginger, cloves, baking powder, baking soda, and salt. Set this mixture aside.
3. Using a stand mixer with the paddle attachment, beat eggs and both sugars on medium speed for about 4 minutes. Slowly stream in the oil while the mixer runs, then add vanilla.
4. Add the dry ingredients and buttermilk in alternating batches, starting and ending with the flour mixture. Beat well after each addition.
5. Once all the flour has been incorporated, stir in the grated carrots. Use a rubber spatula to scrape the bottom and sides of the bowl.
6. Divide the batter evenly between your prepared pans. Rap the pans gently on the counter to release air bubbles. Bake for 18-22 minutes for 8-inch rounds or 27-32 minutes for a 9×13 pan.
7. Let the cakes cool in their pans on a wire rack. Once cooled, proceed with the frosting.
8. Place butter in a saucepan over medium-low heat. Stir occasionally as it melts, foams, and eventually develops golden brown bits. Once it smells nutty and turns golden, immediately transfer it to a bowl with all the brown bits.
9. Refrigerate the brown butter for 45 minutes to an hour, stirring occasionally. You want it solidified but still soft enough to beat.
10. Beat the chilled brown butter with cream cheese, vanilla, and salt until smooth. Add powdered sugar in two batches, beating well after each addition. Increase speed to medium-high and beat for one minute.
11. Spread frosting between cake layers and over the top. Chill for 30 minutes to let the frosting firm up before slicing.
Notes
Watch the brown butter carefully as it can go from perfect to burned in seconds.
Grate carrots yourself using the small holes on a box grater. Gently scoop them into your measuring cup without packing.
Do not use brown butter while it is still warm or the frosting will be too soft.
The frosting will firm up significantly once the cake is refrigerated.
Store in the refrigerator for up to 3 days. The cake improves slightly on day two as flavors meld.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 506
- Sugar: 46g
- Sodium: 231mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 61g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 77mg