Description
This Moist Homemade Brown Butter Carrot Cake combines the deep, nutty flavors of brown butter with the sweetness of shredded carrots and warm spices. Featuring a rich cream cheese frosting enhanced with cinnamon and vanilla, this cake is perfect for special occasions or a delightful dessert treat.
Ingredients
Scale
Cake
- 10 tbsp unsalted butter
- 2 ½ cups all-purpose flour
- 2 tsp baking soda
- ½ tsp fine sea salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- 2 cups light brown sugar
- 3 large eggs
- 1 cup unsweetened applesauce
- 1 tsp vanilla extract
- 3 cups finely shredded carrots
- ¾ cup finely chopped walnuts or pecans
Frosting
- 24 oz cream cheese, softened
- 2 sticks (8 tbsp) unsalted butter, softened
- 1 tbsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp salt
- 5 cups powdered sugar
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper to prevent sticking and ensure easy removal.
- Brown the Butter: In a saucepan over medium heat, melt the butter and cook until it turns a rich golden brown and develops a nutty aroma. Carefully pour the brown butter into a bowl and allow it to cool slightly to avoid cooking the eggs in the next step.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, sea salt, cinnamon, nutmeg, and ginger until evenly combined.
- Combine Wet Ingredients & Carrots: Into the cooled brown butter, whisk in the brown sugar, eggs, unsweetened applesauce, and vanilla extract until smooth. Stir in the finely shredded carrots. Gently fold in the dry ingredient mixture and the chopped walnuts or pecans until just combined, being careful not to overmix.
- Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let the cake layers cool completely in the pans before removing.
- Prepare the Frosting: In a large bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy. Add vanilla extract, ground cinnamon, and salt, and continue beating. Gradually mix in the powdered sugar until the frosting reaches a smooth, spreadable consistency.
- Assemble the Cake: If desired, level or slice the cake layers to your preferred thickness. Spread a generous layer of frosting on the bottom cake layer, then place the second layer on top and frost the top and sides of the cake evenly.
- Storage and Serving: Refrigerate the cake if not serving immediately to keep the frosting firm. For extra flavor, you can toast the nuts before folding them into the batter.
Notes
- Ensure the brown butter has cooled before adding eggs to prevent scrambling.
- Toasting the nuts enhances their flavor and adds extra crunch.
- Use fresh, finely shredded carrots for the best texture in the cake.
- Let the cake layers cool completely before frosting to prevent melting.
- Store the cake covered in the refrigerator for up to 4 days.
