Description
This Brown Butter Carrot Cake delivers rich flavors with simple preparation. Made with fresh carrots, creamy frosting, and warm spices, it’s perfect for any sweet craving!
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 (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
- In a medium skillet over medium heat, melt the unsalted butter. Continue cooking until it turns foamy and begins to brown, creating a nutty aroma and amber bits, then remove from heat and let cool completely.
- In a mixing bowl, whisk together all-purpose flour, baking soda, sea salt, ground cinnamon, ground nutmeg, and ground ginger. Set aside.
- In a separate bowl, combine the browned butter and brown sugar, mixing well. Add the eggs, then stir in the applesauce, vanilla, and shredded carrots. Gradually mix in the dry ingredients until just combined, followed by the chopped nuts.
- Divide the batter between the prepared pans and bake for about 30 minutes, or until a toothpick inserted comes out clean. Allow to cool completely.
- Once cooled, slice each cake layer in half to create four layers, then chill in the fridge while preparing the frosting.
- For the frosting, use a stand mixer to beat together cream cheese, softened butter, vanilla, ground cinnamon, and sea salt until light and creamy. Gradually add sifted powdered sugar on low speed until fully combined and smooth.
- To assemble, place one sliced layer on a cake stand. Spread about 1/4 of the frosting over the top. Repeat with remaining layers, frosting each. Finally, use the remaining frosting to cover the entire cake smoothly.
- Serve immediately or store in an airtight container in the fridge for up to 3 days.
Notes
Make sure the butter is completely cooled before mixing in the other ingredients.
For a nuttier flavor, toast the walnuts or pecans before adding them to the batter.
This cake is best served at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 500
- Sugar: 45g
- Sodium: 240mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg