Description
This Brown Butter Carrot Cake is a delightful treat, combining rich ingredients like browned butter, shredded carrots, and a creamy frosting. It’s simple to make and perfect for gatherings, making it a go-to choice for dessert lovers.
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
- Preheat the oven to 350°F. Grease two 8-inch round cake pans and line the bottoms with parchment paper.
- In a medium skillet over medium heat, melt the butter, swirling occasionally until it becomes foamy with audible cracking. Continue swirling until it develops a nutty aroma and brown bits form at the bottom, about 2-3 minutes after popping stops. Remove from heat and pour into a mixing bowl to cool completely.
- In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and ginger, then set aside.
- Add the brown sugar to the cooled browned butter and whisk together, then add the eggs. Mix in the applesauce, vanilla, and shredded carrots.
- Combine the wet and dry ingredients, mixing until just combined. Fold in the nuts.
- Divide the batter into the prepared cake pans and bake for about 30 minutes, or until a cake tester comes out clean. Let the cakes cool completely before transferring to wire racks.
- Slice each layer in half to create four layers and refrigerate them while preparing the frosting.
- In a stand mixer, beat together cream cheese, butter, vanilla, cinnamon, and salt on medium-high speed until light and creamy. Scrape down the sides, then gradually add sugar on low speed until creamy.
- On a cake stand, place one cake layer cut side up. Spread about 1/4 of the frosting evenly over it, pushing it slightly over the edges. Repeat with the remaining layers, then frost the top and sides of the cake evenly.
- Serve immediately or store in an airtight container in the fridge for up to 3 days.
Notes
Ensure to completely cool the browned butter before mixing with other ingredients for a smoother batter.
Cake layers can be frozen for up to a month if needed; wrap them tightly in plastic wrap.
Using room temperature ingredients helps achieve a better cake texture.
Nutrition
- Serving Size: 1 slice
- Calories: 513
- Sugar: 46g
- Sodium: 380mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg