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Brown Butter Carrot Cake

Brown Butter Carrot Cake
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Indulge in the delightful flavors of our Brown Butter Carrot Cake, a moist and aromatic dessert that brings together the rich nuttiness of brown butter and the warm spices of cinnamon, nutmeg, and ginger. This cake is packed with finely shredded carrots that add natural sweetness and texture, making it a perfect treat for any occasion. Topped with creamy cinnamon cream cheese frosting, it’s not just a cake; it’s a celebration on a plate! Bake this easy recipe at home and impress your family and friends with a bakery-quality dessert that’s sure to be a hit.

Ingredients

Scale
  • 10 tablespoons unsalted butter
  • 2 1/2 cups 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 firmly packed light brown sugar
  • 3 large eggs (at room temperature)
  • 1 cup unsweetened applesauce
  • 1 teaspoon vanilla
  • 3 cups finely shredded carrots (about 4 medium carrots)
  • 3/4 cup finely chopped walnuts or pecans
  • 24 ounces cream cheese (completely softened to room temperature)
  • 2 sticks 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 powdered sugar (sifted)

Instructions

  1. Prepare brown butter by melting unsalted butter in a saucepan until golden brown and aromatic; cool slightly.
  2. Preheat your oven to 350°F (175°C) and prepare cake pans with grease and parchment paper.
  3. In one bowl, combine flour, baking soda, salt, cinnamon, nutmeg, and ginger. In another bowl, beat brown sugar and eggs until fluffy. Mix in cooled brown butter, applesauce, and vanilla.
  4. Gradually mix dry ingredients into wet ingredients until just combined. Fold in shredded carrots and nuts if using.
  5. Divide batter evenly into prepared pans and bake for 30-35 minutes or until a toothpick comes out clean.
  6. For frosting, beat softened cream cheese and butter until smooth; add powdered sugar gradually followed by vanilla paste or extract and cinnamon.
  7. Once the cakes are cooled completely, frost between layers and on top.

Nutrition

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

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